Chocolate-Swirl Banana Cream Pie

Ingredients

• 4 eggs
• ⅔ cup plus 2 tablespoons sugar
• 3 tablespoons all-purpose flour
• ½ teaspoon kosher salt
• 2 cups whole milk
• 3 teaspoons vanilla extract
• 2 tablespoons unsalted butter, melted
• 4 ounces bittersweet chocolate
• 1 ½ cups heavy cream
• 2 teaspoons dark rum
• 4 medium bananas, peeled and cut into 1/4-inch slices
• 1 chocolate crumb crust (see recipe)

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    462 calories; 26 grams fat; 14 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 51 grams carbohydrates; 2 grams dietary fiber; 36 grams sugars; 7 grams protein; 134 milligrams cholesterol; 273 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 10 servings

Preparation

1. Whisk the eggs in a medium bowl. Whisk in 2/3 cup of sugar, the flour and the salt. Scald the milk in a medium saucepan. Whisking constantly, add the milk to the egg mixture. Pour the mixture back into the pan, place over medium heat and keep stirring until it comes to a boil, about 8 minutes.
2. Scrape the mixture into a bowl and stir in 2 teaspoons of vanilla and the butter. Place a sheet of plastic wrap directly on the custard and refrigerate or place over a bowl of ice until cold.
3. Put the chocolate and 1/2 cup of cream in a double boiler over hot but not simmering water. Stir often until chocolate is melted and mixture is smooth. Remove from heat and stir in the rum. Set aside 3 tablespoons of the mixture.
4. Arrange half of the bananas in a single layer in the pie shell. Cover with half of the custard. Dab half of the chocolate mixture, by spoonfuls, over the custard. Use a butter knife to swirl the chocolate into the custard. Top with another layer of bananas. Cover with the remaining custard and swirl the other half of the chocolate into it.
5. Whip 1 cup of cream to soft peaks. Add 2 tablespoons of sugar and 1 teaspoon of vanilla and whip until cream just holds a firm peak. Spread the whipped cream over the pie.
6. Warm the reserved chocolate if necessary to get a pourable consistency. Drizzle or pipe the chocolate over the whipped cream. Refrigerate for several hours before cutting.

1 hour, plus refrigeration