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.
About 10 servings
Preparation
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Dining and Cooking