Black Bottom Banana Cream Pie

Prep Time	1 hour
Servings	5-6 people

Pie Crust

10 oz	Myna cookies, from 3 packages (reserve half a package for topping)
3 tbsp	cacao butter or butter, melted

Black Bottom Banana Cream Pie

2 oz	good quality dark chocolate chips or discs, melted
2 cups	vanilla bean yogurt or vanilla pudding
2 bananas	sliced before serving
2 tbsp	tahini
2 oz	Myna cookies

In the bowl of a food processor, pulse Myna cookies into fine crumbs. Melt cacao butter or butter in the microwave and add to the food processor. Pulse until combined and sticking together when pressed. Alternatively, add Myna cookies to a resealable plastic bag and crush into fine crumbs with a rolling pin. Transfer to a medium bowl and use a fork to toss the cacao butter or butter into the crumbs, until evenly distributed and sticking together when pressed.
Press the cookie crumble, cacao butter mixture into an 8 inch tart pan with a removable bottom, or a 9 inch pie pan. Use a measuring cup or your fingers to press the mixture down at the base of the tart pan and up the sides, about a ¼ inch thick.
Melt 2 ounces of good quality dark chocolate in the microwave, stirring every 10-20 seconds. Pour the chocolate in the base of the Myna cookie crust and spread to the edges. Set in the fridge for 10-15 minutes.
If using a removable tart pan, remove the Myna cookie crust from the pan by placing a small cup or bowl below it and carefully pushing down the sides. Set on a tray or plate and refrigerate for at least 30 minutes before filling.
When ready to serve, fill the pie crust with 1 cup of vanilla yogurt and spread to the edges. Evenly distribute half of the banana slices over top of the yogurt. Spread another cup of yogurt over the bananas.
Pile the remaining banana slices on top, drizzle with tahini and crush the remaining Myna cookies over everything.