banana cream pie with chocolate lining

Ingredients

• Servings: 1
• 1 1/2 cups graham cracker crumbs
• 1/4 cup butter, melted
• 2 tablespoons brown sugar
• 2 (1 ounce) squares bittersweet chocolate
• 2 tablespoons heavy whipping cream
• 3 cups low-fat milk
• 3/4 cup white sugar
• 2 eggs
• 1/2 cup all-purpose flour
• 2 tablespoons
• 4 bananas
• 2 tablespoons lemon juice
• 1 cup heavy whipping cream
• 2 tablespoons

Recipe

• preheat the oven to 375 degrees f. combine the graham-cracker crumbs with the butter and brown sugar in a medium bowl, and stir well. transfer the mixture to a 10 inch pie plate, and pat it evenly along the bottom and sides.
• bake the crust for 7 to 9 minutes, or until edges darken slightly. let the crust cool.
• melt the chocolate with the 2 tablespoons cream over simmering water in the top of a double broiler or in a heat proof bowl set on top of a saucepan. whisk the chocolate and cream until they form a smooth liquid. take the pan off the heat, and spoon the chocolate mixture the graham-cracker crust. let the chocolate cool for at least 15 minutes.
• meanwhile, make the filling. heat the milk in a heavy bottomed saucepan. when the milk is just about to boil, take the pan off of the heat.
• in a medium bowl, whisk together the sugar, eggs, and flour. slowly add the hot milk to the bowl, whisking constantly. then transfer the mixture to the saucepan.
• whisking constantly, bring the mixture to a boil over medium heat, and continue whisking while it boils for 3 minutes. take the pan off the heat, and add the 2 tablespoons whiskey. let the filling cool for 20 minutes.
• slice the bananas, and toss them with the lemon juice. lay the banana slices on the chocolate lined crust. pour the filling over and chill the pie for at least 2 hours.
• whip one cup cream to stiff peaks, add 2 tablespoons whiskey and serve with pie.