We were invited to a Super Bowl party; you know the one that made history by having the first ever overtime? I actually had to read an article beforehand to learn what two teams were playing and a few pertinent facts to help me feel a part of the scene. I did not embarrass myself and had my fair share of hoops and hollers.
Of course the most entertaining part for me was friends and food. As everyone brought something, the food was spectacular. Have you ever had guacamole served with fat 'chips' of smoked bacon? Ummmm. Or a grape salad with pecans and a cream cheese dressing. I am waiting for that recipe to find it's way to my in box. It is truly a keeper. Kathy made delicious chicken fajitas. And of course lots of other yummies to keep our taste senses busy throughout the game.
I laugh to see that I am posting yet another baked good... baking is just not my thing! I was asked to bring dessert so asked my sweet tooth friend what he might like. I gave him a couple of options and banana cream it was.
This pie is made up of layers. There is wait time in between the layers as you make it so this is a good one to start the day before you will serve it. The pie is layers of a chocolate crust, chocolate ganache, sliced bananas, and banana cream filling. It's a yummy black-and-white combination. Just before serving, top it with whipped cream... as if it is not decadent enough already!
For crust
- 1/2 cup (1 stick) unsalted butter
- 3 ounces semisweet chocolate, chopped (I just use chocolate chips)
- 1 1/2 cups chocolate wafer cookie crumbs (about 7 ounces) I just buy wafers and 'crumb' them in my Cuisinart
For chocolate ganache
- 1/2 cup whipping cream
- 1 tablespoon unsalted butter
- 4 ounces semisweet chocolate, chopped
- 1/2 teaspoon vanilla extract
- 3 ripe bananas (about 1 1/2 pounds)
For vanilla cream
- 1 1/2 cups half and half
- 1/2 cup sugar
- 2 large eggs
- 1 large egg yolk
- 2 tablespoons all purpose flour
- 2 teaspoons vanilla extract
For whipped cream
- your favorite recipe... I use heavy cream, a witch of vanilla and a bit of powered sugar
Make crust:
Butter 9-inch-diameter glass or ceramic pie dish. Stir butter and chocolate in heavy small saucepan over low heat until smooth. Mix in cookie crumbs. Press onto bottom and up sides of prepared dish (wetting your fingers with water helps here). Chill until firm, about 30 minutes.
Make Vanilla Pastry Cream:
Bring half and half to simmer in heavy medium saucepan. Whisk sugar, eggs, egg yolk and flour in medium bowl to blend. Gradually whisk in hot half and half. Transfer to saucepan. Whisk over medium heat until mixture thickens and comes to boil, about 5 minutes. Boil 1 minute. Pour into medium bowl. Stir in vanilla. Press plastic onto surface of pastry cream. Cover; chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.)
Make chocolate ganache:
Heat cream and butter in medium saucepan over medium heat until mixture is hot (do not boil). Remove from heat. Add chocolate and vanilla. Whisk until smooth and pour over the crust. Chill crust until chocolate ganache is firm, about 30 minutes.
Thinly slice 2 or 3 bananas. Arrange banana slices over chocolate. Whisk Vanilla Pastry Cream until smooth. Spread pastry cream evenly over bananas. Drizzle reserved chocolate ganache over pastry cream. Draw toothpick through pastry cream and chocolate to marbleize. Refrigerate until pastry cream is set, about 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
Crash course of the order-
1. Make crust and chill
2. Make ganache and top crust. Chill
3. Make Vanilla Pastry Cream and chill
4. Slice bananas over ganache
5. Cover with whipped cream / or do something pretty with it