A great banana cream pie should be full of bananas with just enough pastry cream to hold them together, all topped with a thick layer of crème fraîche.
Toss the bananas with the rum and lime juice in a mixing bowl.
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.
© 1993 Emily Luchetti. All rights reserved.