Creamy Chocolate-Banana Pie

Ingredients Pastry for single-crust pie 2/3 cup plus 1/4 cup sugar, divided 1/2 cup all-purpose flour 1 envelope unflavored gelatin

1-1/4 cups half-and-half cream 3 large egg yolks, lightly beaten 1 cup sour cream 1 teaspoon rum extract 1 teaspoon vanilla extract

1 ounce unsweetened chocolate, melted 4 medium bananas, sliced 1/2 cup heavy whipping cream Shaved unsweetened chocolate, optional

Directions Roll dough into a 1/8-inch circle on a floured surface and place in a 9-inch pie plate. Cut crust 1/2 in. beyond plate rim; flute edge. Chill 30 minutes. Preheat oven to 425°.

Wrap crust in double-thick foil. Use pie weights, dried beans, or uncooked rice. Bake 20–25 minutes on a lower oven rack until edges are golden brown. Remove foil and weights; bake 4 minutes until bottom is golden brown. Wire-rack cool.

Mix 2/3 cup sugar, flour, and gelatin in a double boiler or metal bowl over simmering water. Add half-and-half and egg yolks and whisk constantly until 160° and thick enough to coat a metal spoon.  

Turn off heat and add sour cream and extracts. Pour 3/4 cup mixture into a small bowl and mix in melted chocolate. Set both mixes in the fridge for 30 minutes until set but not solid.

Evenly cover crust with chocolate mixture. Mix bananas with nonchocolate mixture and spread over chocolate. Refrigerate 2 hours to solidify.

Beat cream to thicken. Beat in remaining sugar until stiff peaks form. Sprinkle chocolate shavings on top.

Nutritional Info 1 piece: 562 calories, 30g fat (19g saturated fat), 159mg cholesterol, 201mg sodium, 61g carbohydrate (33g sugars, 3g fiber), 11g protein.