Layers of chocolate crust, chocolate ganache and banana cream filling make a stunning black-and-white combination for this comforting no-bake pie. Mixing melted chocolate with the cookie crumbs produces a crust that becomes crisp when chilled.
Recipe information
Yield
Makes 8 servings
Ingredients
For crust
For chocolate ganache
Preparation
Make crust:
Step 1
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. Chill until firm, about 30 minutes.
Make chocolate ganache:
Step 2
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. Reserve 2 tablespoons chocolate ganache in small bowl at room temperature; pour remainder over crust. Chill crust until chocolate ganache is firm, about 30 minutes.
Step 3
Thinly slice 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.)
Step 4
Spoon Vanilla Whipped Cream around edges of pie, or spoon whipped cream into pastry bag that's fitted with large star tip and pipe cream around edges of pie. Slice remaining banana. Garnish pie with banana slices.
