Crust:

1 stick (4oz.) unsalted butter

4oz. semi-sweet chocolate chips

2c. Chocolate "NILLA" wafers (7oz.)

2tbl. Heavy Cream

3/4tsp. Vanilla Extract

Ganache:

6oz. semi-sweet chocolate chips

2oz. butter (1/2 stick)

4tbl. cream

4tbl. light Karo syrup

Vanilla Pastry Cream:

1 & 1/2c. half and half

1/2c Sugar

2 Large Eggs

1 Yolk

2tbl. Flour

2tsp. Vanilla

3 ripe bananas

Topping:

1c. Heavy Cream

1tbl. 10x sugar

1/2tsp. Vanilla Extract

Ganache:

1.  Melt butter

2.  Pour in cream/light Karo and bring to simmer (DO NOT BOIL)

3.  Take off heat, add chocolate, stir until smooth

Pastry Cream:

1.  In heavy souce pan, bring half and half to simmer (DON'T SCORCH)

2.  Whisk sugar and flour together - add eggs and yolk (blend)

3.  Temper in HOT half and half

4.  Place in double boiler and whisk until mixture thickens - add vanilla

5.  Pour in 10" baking pan, cover with parchment and chill

Crust:

1.  Butter 10" pie pan

2.  Melt butter and stir in chocolate chips until smooth

3.  Add heavy cream and vanilla

4.  Pour over crumbs

To Assemble:

1.  Pour 1/2 cup of ganache into pie shell

2.  Slice bananas and layer in shell

3.  Cover with remaining ganache

4.  Chill until sets

5.  Mound pastry cream on top

6.  Cover with banilla whipped cream