1. In a 1 1/2- to 2-quart pan, combine 3/4 cup sugar, cornstarch,
and salt. Add milk and whisk to blend. Whisk over medium heat until
mixture boils and thickens, taking care not to scorch. Remove from
2. In a small bowl, beat egg yolks to blend. Stir about 1/2 cup
of the hot milk mixture into yolks, then stir mixture back into
pan. Return pan to medium-low heat and stir until mixture just begins
to bubble, about 2 minutes. Remove from heat and stir in butter
and 1 teaspoon vanilla.
3. Peel bananas. Slice half into chocolate pastry, covering bottom
evenly. Pour half the warm custard evenly over bananas. Repeat to
layer remaining bananas and custard. Cover surface of custard with
plastic wrap. Chill until cold, at least 2 hours.
4. In a bowl, with a mixer on high speed, beat whipping cream and
remaining 2 tablespoons sugar and 1 teaspoon vanilla until mixture
holds soft peaks. Mound on pie and swirl to cover decoratively.
Top with chocolate curls, if desired.
Chocolate pastry: In a food processor or a bowl, combine 1 cup
all-purpose flour, 1/4 cup sugar, 3 tablespoons unsweetened cocoa,
and 1/4 teaspoon salt; whirl or mix to blend. Add 1/2 cup (1/4 lb.)
butter or margarine, cut into chunks; whirl or rub in with your
fingers until fine crumbs form. Add 1 large egg yolk and 1/2 teaspoon
vanilla; whirl or mix with a fork until blended. Pour mixture into
a 9-inch pie pan and press evenly over bottom and up sides to edge
of rim. Bake in a 350° regular or convection oven just until
crust is slightly darker around edges, 18 to 20 minutes. Let cool
on a rack at least 1 hour.
NUTRITION PER SERVING
CALORIES 421(51% from fat); FAT 24g (sat 14g); PROTEIN 5.8g; CHOLESTEROL
172mg; SODIUM 272mg; FIBER 1.4g; CARBOHYDRATE 48g