Chocolate Banana Cream Pie

• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1-1/2 cups milk
• 1 cup heavy whipping cream
• 3 eggs yolks, lightly beaten
• 1 tablespoon butter
• 2 teaspoons vanilla extract
• 1 pastry shell (9 inches), baked
• 4 ounces semisweet chocolate, melted
• 2 medium firm bananas, sliced
• Whipped cream and chocolate shavings, optional

1. In a saucepan, combine the 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.
2. Pour half into the pastry shell; cover and refrigerate. Add chocolate to remaining custard; mix well. Cover and refrigerate for 1 hour. Do not stir.
3. 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.

sugar, cornstarch, salt, milk, heavy whipping cream, eggs yolks, butter, vanilla, pastry shell, semisweet chocolate, bananas, cream

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