Banana Cream Pie

• 2 ounces bittersweet chocolate
• 2 teaspoons vegetable oil
• Prebaked 9" pie crust
• 3 large egg yolks
• 1/2 cup sugar
• 3 tablespoons cornstarch
• Pinch of salt
• 2 cups whole milk
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 3 sliced bananas
• 1 cup chilled heavy cream
• 2 tablespoons sugar
• 1/4 teaspoons vanilla extract

1. Melt 2 ounces bittersweet chocolate with 2 teaspoons vegetable oil and brush over a prebaked 9" pie crust; chill until set. Meanwhile, whisk 3 large egg yolks, 1/2 cup sugar, 3 tablespoons cornstarch, and a pinch of salt in a medium saucepan, off heat, until smooth. Gradually whisk in 2 cups whole milk. Whisking constantly, bring to a full boil over medium heat and boil until thickened, about 1 minute. Remove from heat and whisk in 2 tablespoons unsalted butter and 2 teaspoons vanilla extract. Fold in 3 sliced bananas and let cool slightly. Pour filling into prepared pie crust, cover with plastic wrap, and chill until firm, at least 3 hours and up to 1 day. Beat 1 cup chilled heavy cream with 2 tablespoons sugar and 1/4 teaspoons vanilla extract until firm peaks form; spoon over pie and swirl decoratively.

bittersweet chocolate, vegetable oil, crust, egg yolks, sugar, cornstarch, salt, milk, unsalted butter, vanilla, bananas, sugar, vanilla

Taken from www.epicurious.com/recipes/food/views/banana-cream-pie-51160840 (may not work)