Chunky Banana Frozen Yogurt Pie W/ Chocolate Sauce – Bon

-SAUCE-
8 oz Semisweet chocolate,
-chopped
3/4 c Half and half
1 tb Unsalted butter
1 ts Vanilla extract
2 qt Vanilla frozen yogurt,
-slightly softened
4 To 5 ripe bananas, peeled

FOR CRUST: Position rack in center of oven; preheat to 325’F. Butter
9-inch diameter springform pan with 2 3/4-inch high sides. Combine
cookies and cinnamon in processor; finely grind. Add butter; process
until crumbs are moist. Press mixture onto bottom and 1 inch up sides
of pan. Bake until crust is set, about 7 minutes. Cool completely on
rack.

FOR SAUCE: Combine chopped chocolate, half and half and butter in top
of double boiler set over barely simmering water. Stir until
chocolate is melted and smooth. Remove from over water. Stir in
vanilla extract.

Spread frozen yogurt in crust. Cut bananas diagonally into 1/2-inch
thick slices. Arrange atop pie, covering completely. Drizzle 1/2 C
warm sauce in lacy pattern over bananas. Chill remaining sauce.
Freeze pie until chocolate is firm, about 1 hour. Wrap with plastic;
freeze overnight. (Can be made 3 days ahead. Keep frozen.) Let pie
stand at room temperature 15 minutes. Rewarm remaining sauce in
saucepan over low heat. Serve pie, passing sauce separately.