Loading...

To prepare the crust, break apart the chocolate sandwich cremes and place them in a high-speed blender or food processor. Blend until finely crushed into crumbs.

Melt the unsalted butter in a microwave-safe bowl. In a medium bowl, combine the melted butter with the crushed chocolate creme crumbs. Mix thoroughly until the crumbs are evenly moistened.

Press the crumb mixture firmly into the bottom and up the sides of a 9-inch fluted tart pan. Use your hands and the bottom of a measuring cup to compact the crust evenly. Place the tart pan with the crust in the freezer to chill while you prepare the ganache.

To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not boil.

Place the broken bittersweet chocolate pieces in a metal bowl. Pour the hot cream over the chocolate. Let it sit for 1-2 minutes, then whisk until the mixture is completely smooth and shiny, forming a ganache.

Remove the chilled crust from the freezer. Pour the ganache over the crust and spread it evenly with a spatula. Return the tart pan to the freezer to set for at least 30 minutes.

To create the cream filling, in a medium saucepan, combine the granulated sugar, cornstarch, and salt. Whisk to combine.

Add the whole milk and egg yolks to the saucepan. Whisk continuously over medium heat until the mixture thickens into a custard-like consistency, about 8-10 minutes. Do not let it boil vigorously.

Strain the thickened cream mixture through a fine-mesh sieve into a clean metal bowl to ensure a smooth texture. Let it cool slightly.

Whisk the sour cream into the strained cream mixture until fully incorporated. Gently fold in the freshly whipped cream until the mixture is light and fluffy.

Remove the tart pan from the freezer. Arrange a layer of sliced bananas over the set chocolate ganache.

Briefly dip each ladyfinger into the cooled brewed coffee, ensuring they are moistened but not soggy. Arrange the coffee-soaked ladyfingers over the banana layer.

Spread the cream filling evenly over the ladyfingers. Smooth the top with a spatula.

Cover the pie loosely with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow it to set completely and for the flavors to meld.

Before serving, dust the top of the pie generously with cocoa powder.


To prepare the crust, break apart the chocolate sandwich cremes and place them in a high-speed blender or food processor. Blend until finely crushed into crumbs.

Melt the unsalted butter in a microwave-safe bowl. In a medium bowl, combine the melted butter with the crushed chocolate creme crumbs. Mix thoroughly until the crumbs are evenly moistened.

Press the crumb mixture firmly into the bottom and up the sides of a 9-inch fluted tart pan. Use your hands and the bottom of a measuring cup to compact the crust evenly. Place the tart pan with the crust in the freezer to chill while you prepare the ganache.

To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not boil.

Place the broken bittersweet chocolate pieces in a metal bowl. Pour the hot cream over the chocolate. Let it sit for 1-2 minutes, then whisk until the mixture is completely smooth and shiny, forming a ganache.

Remove the chilled crust from the freezer. Pour the ganache over the crust and spread it evenly with a spatula. Return the tart pan to the freezer to set for at least 30 minutes.

To create the cream filling, in a medium saucepan, combine the granulated sugar, cornstarch, and salt. Whisk to combine.

Add the whole milk and egg yolks to the saucepan. Whisk continuously over medium heat until the mixture thickens into a custard-like consistency, about 8-10 minutes. Do not let it boil vigorously.

Strain the thickened cream mixture through a fine-mesh sieve into a clean metal bowl to ensure a smooth texture. Let it cool slightly.

Whisk the sour cream into the strained cream mixture until fully incorporated. Gently fold in the freshly whipped cream until the mixture is light and fluffy.

Remove the tart pan from the freezer. Arrange a layer of sliced bananas over the set chocolate ganache.

Briefly dip each ladyfinger into the cooled brewed coffee, ensuring they are moistened but not soggy. Arrange the coffee-soaked ladyfingers over the banana layer.

Spread the cream filling evenly over the ladyfingers. Smooth the top with a spatula.

Cover the pie loosely with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow it to set completely and for the flavors to meld.

Before serving, dust the top of the pie generously with cocoa powder.
