Chocolate Topped Banana Cream Pie - cooking recipe

Ingredients

1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups milk
1 cup whipping cream
3 egg yolks, lightly beaten
1 tablespoon unsalted butter
2 teaspoons vanilla extract
9 inches pastry shells, baked
4 (1 ounce) semi-sweet chocolate baking squares, melted
2 -3 bananas, medium firm, sliced

Preparation

In a saucepan, combine sugar, cornstarch & salt, then gradually add milk & cream, stirring until smooth.
Cook & stir over medium-high heat until thickened & bubbly, about 2 minutes.
While stirring the egg yolks, add a small amount of this hot mixture to the egg yolks & continue to stir to mix well, before returning the egg mixture to the saucepan.
Bring to a gentle boil & cook for 2 minutes, stirring constantly, before removing from the heat & adding in the butter & vanilla while stirring to mix well.
Pour half of this mixture into the pastry shell, then cover & refrigerate.
Add the chocolate to the remaining custard, mixing well, then cover & refrigerate for 1 hour.
Arrange the sliced bananas over the filling, then carefully spoon the chocolate custard over the bananas.
Refrigerate for at least 2 hours before serving.