Anyway, till that happens, here is my recipe for my drunken banana silky smooth Chocolate banana pie!
pate sucree (sweet crust):
125g butter room temperature
250g cake flour (or regular flour)
pinch of baking soda
1 cup heavy cream
1/4 vanilla bean
3 egg yolks
2 tbsp granulated sugar
1 tbsp butter
2 tbsp rum
55g bittersweet chocolate
2 tbsp heavy cream
1 tbsp honey
1 tbsp water
To make the pate sucree:
Combine the butter and sugar and beat till soft and fluffy, add in the egg and beat till smooth. Add the dry ingredients and mix gently till a nice soft dough is formed. Wrap in plastic wrap and chill for about an hour till firm.
Roll out the chilled dough on a floured surface and softly transfer to a pie dish.
To make the chocolate filling:
Beat the yolk and the sugar till light and creamy, add hot cream and mix well, make sure you temper the eggs well. Return the mixture to heat and keep stirring with a whisk till it gets thick. Pour it on chopped dark chocolate, make sure you use a heat proof bowl! Let sit for five minutes and stir later to nice and smooth.
Meanwhile, make your drunken bananas! Chop bananas into 1 inch think dices, pour rum/brandy and let it sit.
To make the glaze:
Put all the ingredients in a microwave safe bowl and microwave at low for about 3 minutes, stirring every minute till it is smooth and runny.
Arrange the bananas in the bottom, pour the chocolate cream before it sets and shake and tap till it is well settled. Pour the glaze from the centre and swirl till it is all covered.
Let it set for an hour and slice!