Banana Cream Pie With Chocolate Lining - cooking recipe

Ingredients

Crust
1 1/2 cups graham cracker crumbs or 1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
2 tablespoons brown sugar
3 ounces dark chocolate
2 tablespoons heavy cream
Filling
3 cups low-fat milk
3/4 cup white sugar
2 eggs
1/2 cup white flour
2 tablespoons vanilla extract
1/2 teaspoon almond extract
1 pinch salt
4 ripe bananas
2 tablespoons lemon juice
Topping
1 cup heavy cream
1 tablespoon Irish whiskey or 1 tablespoon vanilla extract
1/4 cup sugar

Preparation

Preheat oven to 375\u00b0F Combine the graham cracker crumbs with the butter and brown sugar in a bowl and stir well. Press into a 10-inch pie plate and pat evenly along bottom and sides. Bake the crust for 8-10 minutes. Let cool.
Melt the chocolate and 2 T cream together (I use the microwave). Whisk together until smooth. Spoon onto the bottom of the crust and let cool at least 15 minutes.
Meanwhile, make the filling: Heat the milk in a heavy-bottomed saucepan. When the milk is just about to boil, take it off the heat. In a med. bowl, whisk together the sugar, eggs and flour. Slowly add the hot milk to the bowl, whisking constantly. Then, transfer the mixture back to the saucepan and bring to a boil, whisking constantly. Continue whisking for 3 minutes or until thick. Take the pan off the heat and add a pinch of salt, vanilla and almond extract. Let cool for 20 minutes.
Slice the bananas and toss with lemon juice. Lay half the banana slices on the chocolate-lined crust. Pour the filling over and top with the rest of the banana. Chill the pie for at least 2 hours. Serve topped with whipped cream (made by mixing the vanilla/whisky, sugar and cream till stiff peaks form).