Banana Cream Pie - cooking recipe

Ingredients

bittersweet chocolate, shaved or chocolate bits
2/3 c. sugar
1 pkg. unflavored gelatin
1 c. light cream
1/4 c. dark rum
1 c. sour cream
6 medium ripe bananas
1 c. heavy cream
1/3 c. cake flour
1/4 tsp. salt
3 large egg yolks, beaten
1 1/2 tsp. vanilla
1 (10-inch) pie crust, baked and cooled
2 Tbsp. sugar

Preparation

Sift together in top of double boiler, sugar, flour, gelatin and salt.
Add light cream; whisk until well combined.
Place over simmering water; add egg yolks.
Continue whisking until mixture starts to thicken.
Remove from double boiler and beat until smooth.
Stir in rum and 1 teaspoon vanilla.
Stir in sour cream; beat until smooth.
Place in refrigerator until mixture starts to set, 20 minutes.
Watch so it does not get too thick.
Line bottom of crust with banana slices; pour custard over and refrigerate at least 4 hours.
Just before serving, top with whipped cream, confectioners sugar and 1/2 teaspoon vanilla.