Ingredients
1/2 cup sugar1/4 cup cornstarch1/4 teaspoon salt1-1/2 cups milk1 cup heavy whipping cream3 eggs yolks, lightly beaten1 tablespoon butter2 teaspoons vanilla extract1 pastry shell (9 inches), baked4 ounces semisweet chocolate, melted2 medium firm bananas, slicedWhipped cream and chocolate shavings, optional
Preparation
In a saucepan, combine the sugar, cornstarch and salt. Gradually add milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Add a small amount to egg yolks; mix well. Return all to the pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from the heat; stir in butter and vanilla.
Pour half into the pastry shell; cover and refrigerate. Add chocolate to remaining custard; mix well. Cover and refrigerate for 1 hour. Do not stir.
Arrange bananas over filling. Carefully spoon chocolate custard over all. Refrigerate for at least 2 hours. Garnish with whipped cream and chocolate shavings if desired.
