• Ingredients
  • 1/2 cup 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 butter or margarine
  • 2 teaspoons vanilla extract
  • 1 (9 inch) pastry shell, baked
  • 4 (1 ounce) squares semisweet chocolate, melted
  • 2 medium firm bananas. sliced
  • Chocolate shavings and whipped cream (optional)

Directions

  • In a saucepan, combine sugar, cornstarch and salt. Gradually add milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Add a small amount to egg yolks; mix well. Return all to the pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from the heat; stir in butter and vanilla. Pour half into the pastry shell; cover and refrigerate. Add chocolate to remaining custard; mix well. Cover and refrigerate for 1 hour. Do no stir. Arrange bananas over filling. Carefully spoon chocolate custard over all. Refrigerate for at least 2 hours. Garnish with whipped cream and chocolate shavings if desired.