3tablespoonscornstarch (clearjel or Tapioca starch)
2largeegg yolks (beaten and strained)
1largeegg (beaten and strained)
1 teaspoonpure vanilla
1/2cupsemisweet chocolate chips
2 to 3largebananas
19-inchprepared chocolate cookie crust
Whipped Cream
1-1/2cupsheavy whipping cream
1/4cuppure cane powdered sugar
1teaspoon vanilla
Instructions
Measure out the chocolate chips in a medium size bowl and have ready for part of the hot filling to be added in a couple of steps below.
In a large saucepan, stir the sugar and cornstarch together, which will help eliminate lumps.
Whisk in the heavy cream, half & half, milk, banana oil and beaten strained eggs.
Over medium heat, bring to gentle simmer while whisking, making sure to get bottom and sides of pan while whisking.
Continue simmer while whisking constantly until it thickens, about 5 minutes.
Remove from heat and stir in vanilla. Measure out 1-1/2 cups of hot filling and pour over chocolate chips.
Immediately pour the remaining filling into a bowl, cover with plastic wrap pushed onto surface to prevent a skin from forming, place in refrigerator for a few hours to cool (about 3- 4 hours or overnight).
Now stir the chocolate chips with the filling until chocolate is fully melted, and add plastic wrap pressed onto surface, place into bowl, cover with plastic wrap and cool as above.
Assembly & Whipped Topping
In an electric mixer (I like KitchenAid) add the powdered sugar, vanilla, and heavy whipping cream and whip at high speed until stiff peaks form, set aside for piping onto pie.
In the prepared chocolate cookie crust, spread about 1/2 cup cooled custard over bottom of crust. Arrange banana slices in over custard, pressing a little down into custard. Repeat with custard and bananas, making the bananas the last layer.
Spread the chocolate banana custard over the pie. Spread whipped cream over the entire top and pipe with the whipped cream around edges. Store in refrigerator.