Chocolate Topped Banana Cream Pie

• 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

1. In a saucepan, combine sugar, cornstarch & salt, then gradually add milk & cream, stirring until smooth.
2. Cook & stir over medium-high heat until thickened & bubbly, about 2 minutes.
3. 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.
4. 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.
5. Pour half of this mixture into the pastry shell, then cover & refrigerate.
6. Add the chocolate to the remaining custard, mixing well, then cover & refrigerate for 1 hour.
7. Arrange the sliced bananas over the filling, then carefully spoon the chocolate custard over the bananas.
8. Refrigerate for at least 2 hours before serving.

granulated sugar, cornstarch, salt, milk, whipping cream, egg yolks, unsalted butter, vanilla, pastry shells, semisweet chocolate baking squares, bananas

Taken from www.food.com/recipe/chocolate-topped-banana-cream-pie-458910 (may not work)