Banana Chocolate Mousse Pie

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After making it, I wasn't sure what to call this pie. I thought about calling it Clean Out the Fridge Pie but that name didn't sound very appealing, even though that is how this pie came to be. I had chocolate mousse and chocolate ganache, leftover from other baking I had to do this week, that I wanted to use up. I had also over purchased banana's...yet again. So what to do? Make a Nilla wafer crust and throw everything in and call it a Too Many Bananas, Leftover Chocolate Mousse and Ganache Pie...hmmm a bit of a mouthful! Although this pie was born out of a necessity to use up some leftovers, I'll be making this pie again, even if I don't have leftovers to use up. So I guess, Banana Chocolate Mousse Pie it is!

Banana Chocolate Mousse Pie

Printable recipe

For the pie:

1 nilla cookie crust, cooled (recipe below)

1/2 cup chocolate ganche (recipe below)

chocolate mousse (recipe below)

2 medium bananas, thinly sliced

whipped cream, for garnish, (optional)

Vanilla Wafer Crumb Crust
3 cups vanilla wafer cookies
1 tbsp sugar
5 tbsp butter, melted and cooled

Preheat oven to 350F.
In the food processor, pulse vanilla wafer cookies until reduced to crumbs. Add in the sugar and melted butter and pulse to combine. Mixture should resemble wet sand.
Pour into a 9-inch pie plate (or 9-inch square baking dish) and gently spread into an even layer over the bottom and sides. Press crumbs in firmly to create a tight crust.
Bake for 10 minutes, or until crust just begins to turn golden brown around the edges.
Cool completely before using.

Makes 1 pie crust.

Chocolate Ganache

3 ounces chocolate, finely chopped (if you're using chocolate chips, this is 1/2 cup)
1/4 cup heavy cream
1 teaspoon vanilla extract

In a microwave-proof bowl, heat all ingredients at full power for 30 seconds. Stir and heat again at full power for 10 seconds. Remove from microwave. The chocolate will still have some unmelted pieces, stir chocolate until completely melted. If it doesn't melt completely place it back in the microwave for another 10 seconds. Take care not to overheat the chocolate. The chocolate it will seize up and become very stiff if overheated. If this happens add a bit more cream and heat for in 10 second increments, stirring in between, until the chocolate is smooth.

Chocolate Mousse

1 cup semisweet chocolate chips
1 1/2 cups cold, heavy cream, plus an additional 1/2 cup heavy cream
1/2 cup confectioners' sugar
1/4 cup granulated white sugar
2 teaspoons vanilla extract

In a medium saucepan, combine the confectioners' sugar and 1/2 cup heavy cream. Stir over low heat.
Add the semisweet chocolate chips, stirring frequently as they melt and the mixture becomes well blended.
Remove from heat, stir in the vanilla and set this mixture aside.
In a separate, large bowl, beat the remaining 1 1/2 cup heavy cream on medium speed and gradually add the granulated sugar. When all the sugar has been incorporated, beat the mixture on high speed until stiff peaks form.
Fold the whipped cream into the chocolate mixture, taking care not to overmix.

Whipped cream for garnish 

2/3 cup whipping cream, cold

2 tablespoons sugar

In a chilled bowl, whip cold cream with a hand mixer. When it's slightly thickened slowly add in the sugar and continue whipping until the cream holds peaks. Place whipped cream in a pastry bag fitted with a star tip and pipe border around the edge of the pie. 

Assembling the pie:

Make the pie crust, while it is cooling make the ganache. Pour the ganache, while still warm, into the pie crust. Using an off-set spatula, spread the ganache evenly on the bottom of the pie crust. Make the chocolate mousse. Slice the bananas layer them into the crust. Top with the chocolate mousse and pipe around a whipped cream border, if desired. Refrigerate for at least 4 hours, or overnight before slicing.

Now that's my idea of using up leftovers!