Creamy Chocolate-Banana Pie

• Pastry for single-crust pie (9 inches)
• 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

1. On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425u0b0.
2. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack.
3. Meanwhile, in the top of a double boiler or a metal bowl over simmering water, mix 2/3 cup sugar, flour and gelatin. Whisk in half-and-half and egg yolks; cook, whisking constantly, until temperature reaches 160u0b0 and mixture is thick enough to coat a metal spoon. Remove from heat; whisk in sour cream and extracts. Transfer 3/4 cup mixture to a small bowl; stir in melted chocolate until blended. Refrigerate vanilla and chocolate mixtures until set but not firm, about 30 minutes.
4. Spread chocolate mixture evenly over crust. Fold bananas into vanilla mixture; spread over chocolate layer. Refrigerate until firm, about 2 hours.
5. Beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Spread over top; if desired, sprinkle with shaved chocolate.

pastry, sugar, allpurpose, unflavored gelatin, cream, egg yolks, sour cream, rum, vanilla, chocolate, bananas, heavy whipping cream, chocolate

Taken from www.tasteofhome.com/recipes/creamy-chocolate-banana-pie/ (may not work)