Pastry for single-crust pie
2/3 cup plus 1/4 cup sugar, divided
1/2 cup all-purpose flour
1 envelope unflavored gelatin
1-1/4 cups half-and-half cream
3 large egg yolks, lightly beaten
1 cup sour cream
1 teaspoon rum extract
1 teaspoon vanilla extract
1 ounce unsweetened chocolate, melted
4 medium bananas, sliced
1/2 cup heavy whipping cream
Shaved unsweetened chocolate, optional
1. On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
2. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20 to 25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack.
3. Meanwhile, in the top of a double boiler or a metal bowl over simmering water, mix 2/3 cup sugar, flour and gelatin. Whisk in half-and-half and egg yolks; cook, whisking constantly, until temperature reaches 160° and mixture is thick enough to coat a metal spoon. Remove from heat; whisk in sour cream and extracts. Transfer 3/4 cup mixture to a small bowl; stir in melted chocolate until blended. Refrigerate both mixtures until set but not firm, about 30 minutes.
4. Spread chocolate mixture evenly over crust. Fold bananas into nonchocolate mixture; spread over chocolate layer. Refrigerate until firm, about 2 hours.
5. Beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Spread over top; if desired, sprinkle with shaved chocolate.
You can make almost any dessert more awesome with chocolate. In this cream pie, fresh banana and chocolate make a truly irresistible combo.
TOTAL TIME: Prep: 20 min. + chilling Bake: 25 min. + chilling
YIELD: 8 servings.
1 piece: 562 calories, 30g fat (19g saturated fat), 159mg cholesterol, 201mg sodium, 61g carbohydrate (33g sugars, 3g fiber), 11g protein.