Black-Bottom Banana Cream Pie

• 1/2 cup (1 stick) unsalted butter
• 3 ounces semisweet chocolate, chopped
• 1 1/2 cups chocolate wafer cookie crumbs (about 7 ounces)
• 1/2 cup whipping cream
• 1 tablespoon unsalted butter
• 4 ounces semisweet chocolate, chopped
• 1/2 teaspoon vanilla extract
• 4 ripe bananas (about 1 1/2 pounds)
• Vanilla Pastry Cream
• Vanilla Whipped Cream

1. Butter 9-inch-diameter glass or ceramic pie dish.
2. Stir butter and chocolate in heavy small saucepan over low heat until smooth.
3. Mix in cookie crumbs.
4. Press onto bottom and up sides of prepared dish.
5. Chill until firm, about 30 minutes.
6. Heat cream and butter in medium saucepan over medium heat until mixture is hot (do not boil).
7. Remove from heat.
8. Add chocolate and vanilla.
9. Whisk until smooth.
10. Reserve 2 tablespoons chocolate ganache in small bowl at room temperature; pour remainder over crust.
11. Chill crust until chocolate ganache is firm, about 30 minutes.
12. Thinly slice 3 bananas.
13. Arrange banana slices over chocolate.
14. Whisk Vanilla Pastry Cream until smooth.
15. Spread pastry cream evenly over bananas.
16. Drizzle reserved chocolate ganache over pastry cream.
17. Draw toothpick through pastry cream and chocolate to marbleize.
18. Refrigerate until pastry cream is set, about 3 hours.
19. (Can be made 1 day ahead.
20. Cover and keep refrigerated.)
21. Spoon Vanilla Whipped Cream around edges of pie, or spoon whipped cream into pastry bag that's fitted with large star tip and pipe cream around edges of pie.
22. Slice remaining banana.
23. Garnish pie with banana slices.

butter, semisweet chocolate, chocolate wafer cookie crumbs, whipping cream, unsalted butter, semisweet chocolate, vanilla, bananas, vanilla pastry cream, vanilla whipped cream

Taken from www.epicurious.com/recipes/food/views/black-bottom-banana-cream-pie-4959 (may not work)