This recipe came from a lady in Washington state who combined her love chocolate and her husband's love of banana cream pie into this tasty treat.
1/2 cup sugar
1/4 cup cornstarch
1/4 tsp salt
1 1/2 cups milk
1 cup whipping cream
3 egg yolks, lightly beaten
1 tbsp butter or margarine
2 tbsp vanilla extract
1 (9-inch) pastry shell, baked
4 squares (1-oz each) semisweet chocolate, melted
2 medium-size firm bananas, sliced
Whipped cream for garnish, optional
chocolate shavings for garnish, optional
In a saucepan, combine the sugar, cornstarch, and salt; gradually add milk and cream until smooth. Cook, stirring, over medium-high heat until thickened and bubbly, about 2 minutes. Add a small amount to the egg yolks; mix well. Return the egg yolk mixture to the pan and bring to a gently boil. Cook for 2 minutes, stirring constantly. Remove from the heat and stir in the butter and vanilla. Pour half of the mixture into the pastry shell; cover and refrigerate.
Add the melted chocolate to the remaining mixture and mix well. Cover and refrigerate for 1 hour. Do not stir.
Arrange the bananas over the custard filling in the pastry shell. Carefully spoon the chocolate mixture over the bananas. Refrigerate pie for at least 2 hours before cutting to serve.
Garnish with the whipped cream and chocolate shavings, if desired.