Not Your Ordinary Chocolate Banana Cream Pie

One 25-cm (10-in) diameter tart will serve 6 to 8 people.

• 200 g (14 tablespoons) butter
• 400 g (2-3/4 cups) flour
• 2 pinches of salt
• 1 tablespoon sugar
• 1 egg
• 100 g (1/3 cup, generous) milk, about

Dice the cold butter and sift the flour. Put flour, salt, and sugar into a bowl. Add the diced cold butter, and "make sand" of the mixture with your fingertips in order to obtain a homogeneous consistency, with no butter lumps. Add the egg, and continue to work with the fingertips. This is to keep the dough from warming. Lastly add the cold milk. The dough should be smooth, but slack. Wrap it in plastic wrap and place in the refrigerator for 2 or 3 hours. Remove the dough and put aside about 100 g (3 oz). Roll this into a 2-cm (1 in) diameter cylinder, wrap in plastic wrap, and freeze. Roll out the remaining dough to a 2 to 3 mm (1/8 in) thickness, not less, and put it into a pie plate. Pierce the bottom with a fork several times, and set aside in the refrigerator for 30 minutes, while you prepare the almond and chocolate cream.

• 70 g (1/3 cup) whipping cream
• 100 g (3-1/2 oz) Guanaja couverture, 70% cocoa, chopped
• 100 g (7 tablespoons) butter, softened
• 100 g (1/2 cup) sugar
• 150 g (2 cups) almonds, finely ground
• 1 pinch salt
• 15 g (2 tablespoons) cornstarch
• 2 eggs

Bring the whipping cream to a boil and pour it over the chopped chocolate. Whisk until the mixture is homogenous. Add softened butter, sugar, ground almonds, salt, and cornstarch and combine, then add the eggs. For an equally perfect result, do this in the food processor.

Preheat the oven to 160/170 ƒC (325/350ƒF). Peel three ripe bananas and slice thickly. Pour the almond / chocolate cream into the prepared pie shell, then place the banana slices regularly over the surface of the cream. Melt a little butter and brush the banana slices with it, then dust them with granulated sugar. Remove the cylinder of pie dough from the freezer and slice it thinly. Place these slices around the edge of the pie, pressing slightly so that they will adhere during baking. Bake in a preheated oven for 40 to 45 minutes. The pie is done when a knife inserted into the center of the cream comes out clean and the bananas are tender.


	One 25-cm (10-in) diameter tart will serve 6 to 8 people.
• 200 g (14 tablespoons) butter • 400 g (2-3/4 cups) flour • 2 pinches of salt • 1 tablespoon sugar • 1 egg • 100 g (1/3 cup, generous) milk, about	Dice the cold butter and sift the flour. Put flour, salt, and sugar into a bowl. Add the diced cold butter, and "make sand" of the mixture with your fingertips in order to obtain a homogeneous consistency, with no butter lumps. Add the egg, and continue to work with the fingertips. This is to keep the dough from warming. Lastly add the cold milk. The dough should be smooth, but slack. Wrap it in plastic wrap and place in the refrigerator for 2 or 3 hours. Remove the dough and put aside about 100 g (3 oz). Roll this into a 2-cm (1 in) diameter cylinder, wrap in plastic wrap, and freeze. Roll out the remaining dough to a 2 to 3 mm (1/8 in) thickness, not less, and put it into a pie plate. Pierce the bottom with a fork several times, and set aside in the refrigerator for 30 minutes, while you prepare the almond and chocolate cream.
• 70 g (1/3 cup) whipping cream • 100 g (3-1/2 oz) Guanaja couverture, 70% cocoa, chopped • 100 g (7 tablespoons) butter, softened • 100 g (1/2 cup) sugar • 150 g (2 cups) almonds, finely ground • 1 pinch salt • 15 g (2 tablespoons) cornstarch • 2 eggs	Bring the whipping cream to a boil and pour it over the chopped chocolate. Whisk until the mixture is homogenous. Add softened butter, sugar, ground almonds, salt, and cornstarch and combine, then add the eggs. For an equally perfect result, do this in the food processor.
	Preheat the oven to 160/170 ƒC (325/350ƒF). Peel three ripe bananas and slice thickly. Pour the almond / chocolate cream into the prepared pie shell, then place the banana slices regularly over the surface of the cream. Melt a little butter and brush the banana slices with it, then dust them with granulated sugar. Remove the cylinder of pie dough from the freezer and slice it thinly. Place these slices around the edge of the pie, pressing slightly so that they will adhere during baking. Bake in a preheated oven for 40 to 45 minutes. The pie is done when a knife inserted into the center of the cream comes out clean and the bananas are tender.