BANANA CREAM PIE

BANANA CREAM PIE


ingredients

bittersweet chocolate, shaved or chocolate bits
2/3 c. sugar
1 pkg. unflavored gelatin
1 c. light cream
1/4 c. dark rum
1 c. sour cream
6 medium ripe bananas
1 c. heavy cream
1/3 c. cake flour
1/4 tsp. salt
3 large egg yolks, beaten
1 1/2 tsp. vanilla
1 (10-inch) pie crust, baked and cooled
2 Tbsp. sugar

preparation

Sift together in top of double boiler, sugar, flour, gelatin and salt. Add light cream; whisk until well combined. Place over simmering water; add egg yolks. Continue whisking until mixture starts to thicken. Remove from double boiler and beat until smooth. Stir in rum and 1 teaspoon vanilla. Stir in sour cream; beat until smooth. Place in refrigerator until mixture starts to set, 20 minutes. Watch so it does not get too thick. Line bottom of crust with banana slices; pour custard over and refrigerate at least 4 hours. Just before serving, top with whipped cream, confectioners sugar and 1/2 teaspoon vanilla.