Black Bottom Banana Cream Pie

GANACHE
4 oz Bittersweet; (not
-unsweetened) or
; semisweet
; chocolate, chopped
1/4 c Whipping cream
2 tb Unsalted butter; (1/4 stick)
2 lg Firm ripe bananas; (about 1
-1/4
; pounds), cut into
; 2/3-inch-thick
; slices

FILLING
1 1/2 ts Vanilla extract
1 1/2 ts Dark rum
1/2 ts Unflavored gelatin
1/2 c Whipping cream
5 lg Egg yolks
3 tb Sugar
1/2 c Chilled whipping cream

TOPPING
3/4 c Chilled whipping cream
2 tb Sugar
2 Firm ripe bananas; thinly
-sliced on
; diagonal

Position rack in lowest third of oven and preheat to 400F. Roll out
pie crust disk on lightly floured surface to 13-inch-diameter round
(about 1/8 inch thick). Roll up dough on rolling pin and transfer to
9-inch-diameter glass pie plate. Trim edges of crust, leaving
1/2-inch overhang. Fold excess dough under. Crimp edges. Freeze until
crust is firm, about 15 minutes.

Line pie crust with foil. Fill foil with beans or pie weights. Bake
until crust is set, about 15 minutes. Remove beans and foil and
continue baking until crust is golden brown, piercing with toothpick
if crust bubbles, about 12 minutes. Cool completely.

For Ganache: Stir bittersweet chocolate, whipping cream and unsalted
butter in heavy small saucepan over low heat until chocolate and
butter melt and mixture is smooth. Spoon 6 tablespoons ganache into
prepared crust. Spread ganache with back of spoon to cover crust
bottom completely. Let stand until ganache is cool but not set, about
20 minutes. Reserve remaining ganache in saucepan.

Arrange 2/3-inch-thick banana slices atop ganache, pressing bananas
lightly into ganache.

For Filling: Combine vanilla extract and dark rum in small bowl.
Sprinkle unflavored gelatin over. Let stand 10 minutes to soften
gelatin. Bring 1/2 cup whipping cream to simmer in heavy small
saucepan. Whisk egg yolks and sugar to blend in another small bowl.
Gradually whisk in hot whipping cream. Return mixture to saucepan.
Stir over medium-low heat until mixture thickens and leaves path on
back of spoon when finger is drawn across, about 4 minutes; do not
boil. Add gelatin mixture and stir until gelatin melts. Transfer
custard to large bowl. Chill until cool but not set, stirring
occasionally, about 20 minutes.

Whip 1/2 cup chilled whipping cream to medium peaks in medium bowl.
Fold into custard in 2 additions. Spoon custard into crust.
Refrigerate until set, about 2 hours.

Stir reserved ganache over low heat until just warm and pourable.
Carefully pour ganache onto center of filling. Tilt pie, rotating to
spread ganache to within 1/4 inch of pie edge. Chill until ganache is
set, about 15 minutes. (Can be prepared 8 hours ahead.)

For Topping: Beat 3/4 cup whipping cream with 2 tablespoons sugar to
firm peaks. Spoon whipped cream into pastry bag fitted with large
star tip. Pipe rosettes around inside edge of crust. Place banana
slices in ring alongside rosettes. Cut pie into wedges.

Serves 8.