- 3 tablespoons sugar
- 2 ripe bananas, sliced into half-inch discs
- 6 tablespoons rum, bourbon or calvados (apple brandy), divided
- 1 9-inch pre-baked graham cracker pie shell
- 9 ounces 68 to 72% chocolate
- 4 cups (2 pounds) vanilla bean pastry cream
- 3 cups vanilla Chantilly cream
- 1 bar 60 to 72% dark chocolate, for shavings
- 3 to 4 tablespoons cocoa powder, for dusting
- Special tools: Piping bag attached with a #5 star tip
Get a sauté pan hot and sprinkle with tablespoons sugar over the pan. Cook until the sugar melts and starts to caramelize. Place the banana slices over the melted caramel and turn down the heat, and cook the bananas for 30 seconds.
Pour 3 tablespoons of rum, bourbon or calvados over the bananas and carefully flambé. Cook another 30 seconds, flipping them over once.
Spoon the bananas into the bottom of the graham cracker crust. (It doesn’t matter if they break apart a little bit. They will still be delicious in the custard!)
Melt dark chocolate in a microwave or a double boiler whisk it into the warm pastry cream to create chocolate custard. Pour the remaining 3 tablespoons of bourbon, rum or calvadoes into the custard and whisk until everything is evenly mixed.
Pour custard over the bananas into the pre-baked tart shell and spread the top with a small offset spatula to make it smooth and even. Place the whipped Chantilly into the pastry bag fitted with star tip, and pipe rosettes about 1 1/2" wide until you cover the surface of the pie.
Using a vegetable peeler, shave the dark chocolate bar, and use the shavings to garnish your pie. Lightly dust the top with dark cocoa powder.