• 5 medium bananas, peeled and sliced ⅛ inch thick
• 1 teaspoon dark rum
• 1 teaspoon freshly squeezed lime juice
• 1 recipe Brown Sugar Pastry Cream
• 1 prebaked 10-inch pie shell
• ¾ cup Crème Fraîche
• 1 cup sour cream
• 1 cup Chocolate Sauce

Toss the bananas with the rum and lime juice in a mixing bowl.

Spread about ¾ cup of the pastry cream in the bottom of the pie shell. Place the bananas evenly on top and cover with the remaining pastry cream.

Put the crème fraîche in the bowl of an electric mixer. With the whisk attachment whip on medium high speed until thick. Place the sour cream in a separate bowl and whisk it until it is smooth. Add the crème fraîche to the sour cream and fold them together.

Top the pie with the cream and refrigerate it until ready to serve. Serve with warm chocolate sauce drizzled over the top.