Banana Cream Pie
['2 ounces bittersweet chocolate', '2 teaspoons vegetable oil', 'Prebaked 9" pie crust', '3 large egg yolks', '1/2 cup sugar', '3 tablespoons cornstarch', 'Pinch of salt', '2 cups whole milk', '2 tablespoons unsalted butter', '2 teaspoons vanilla extract', '3 sliced bananas', '1 cup chilled heavy cream', '2 tablespoons sugar', '1/4 teaspoons vanilla extract']
Melt 2 ounces bittersweet chocolate with 2 teaspoons vegetable oil and brush over a prebaked 9" pie crust; chill until set. Meanwhile, whisk 3 large egg yolks, 1/2 cup sugar, 3 tablespoons cornstarch, and a pinch of salt in a medium saucepan, off heat, until smooth. Gradually whisk in 2 cups whole milk. Whisking constantly, bring to a full boil over medium heat and boil until thickened, about 1 minute. Remove from heat and whisk in 2 tablespoons unsalted butter and 2 teaspoons vanilla extract. Fold in 3 sliced bananas and let cool slightly. Pour filling into prepared pie crust, cover with plastic wrap, and chill until firm, at least 3 hours and up to 1 day. Beat 1 cup chilled heavy cream with 2 tablespoons sugar and 1/4 teaspoons vanilla extract until firm peaks form; spoon over pie and swirl decoratively.
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