Banana Cream Pie Gone Nuts for Cocoa
1 1/2 packs chocolate graham crackers
1/2 cup roasted peanuts
4 tablespoons butter, melted
1/2 cup granulated sugar
2 tablespoons flour
2 tablespoons cornstarch
1/4 teaspoon salt
4 egg yolks
1 vanilla bean seeds removed
3 cups whole milk
4 tablespoons butter cubed
2 cups heavy whipping cream
4 ounces dark chocolate or semi-sweet chocolate melted + cooled
2-3 firm but ripe bananas, sliced
3.5 ounces semi-sweet or dark chocolate
1 tablespoon coconut oil
Add the chocolate graham crackers, peanuts and melted butter to a food processor pulse until finely ground and well combined.
Pat mixture into a 9-inch pie dish, pressing firmly into the bottom and up the sides.
Cream Pie Filling
In a medium sauce pan, whisk together the sugar, flour, cornstarch and salt. Add the egg yolks and whisk until smooth. Pour in the milk and whisk until fully combined. Add the vanilla bean seeds. Set the pan over medium high heat. Bring the mixture to a low boil. Cook, stirring consistently until the mixture thickens and is pudding like, about 8 minutes. Once thickened, remove from the heat and stir in the butter. Spoon the pudding into the prepared pie crust. Cover with plastic wrap and let chill at least 4 hours.
Whip the cream using an electric mixer until stiff peaks form. Add the melted chocolate (make sure it is cool or will clump and not mix well with cream) and gently mix until the chocolate is fully incorporated into the cream.
Remove the pie from the fridge and add the sliced bananas. Add the chocolate cream in a single layer. Drizzle with the chocolate shell (see below) and finish with a sprinkle of chopped peanuts. Slice and serve!!
melt together the chocolate and coconut oil until smooth and combined. Let cool 10 minutes and then drizzle over the pie. The drizzle will harden almost like a shell.