For custard filling:
For pie crust:
For drizzled topping:
For whipped topping:
Garnishes if you wish:
Preheat oven to 350°
In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup heavy cream. Whisk to blend well. Set aside. Combine the remaining 2 cups cream, sugar, and vanilla bean in a large heavy-bottomed sauce pan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg york mixture, whisking constantly until thickens, about 5 minutes. (Just to let you know mixture will break, dont be alarmed). Pour into a glass bowl. Place some plastic wrap over the top so a skin does not form let cool at room temperature. When cooled, removed the vanilla bean and pour mixture into bowl of an electric mixer with a wire whip attached. Beat at medium speed to combine mixture. (If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard.
To make the crust, in a mixing bowl, combine graham cracker crumbs, sugar and mashed banana. Mix thoroughly. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Bake until browned, about 25 minutes. Remove the pan from oven let cool, for about 10 minutes. Spread about 1/2 cup of the custard on the bottom of crust. Add about 1/3 of the banana slices, make sure all are close together over the custard. Speard 1 cup custard over bananas. Add another 1/3 banana slices over custard. Top with 1 cup custard and the rest of the bananas then top with remaining custard. Cover with plastic wrap and chill for at least 4 hours. Cut pie into wedges and serve with a drazzle of caramel and chocolate sauce. Top with whipped cream and shaved chocolate, sprinkle with powdered sugar.
5 large egg yorks
3/4 cup cornstarch
3 to 3 1/2 cups of heavy cream
1 1/2 cups sugar
1 vanilla bean, spilt and scraped
3 cups graham cracker crumbs
1/2 cup sugar
1/2 ripe banana, mashed
1/4 pound (1 stick) unsalted butter, melted
3 pounds bananas, cut crosswise into 1/2inch slices
3/4 cup caramel sauce
1 cup chocolate sauce
2 cups heavy cream whipped to stiff peaks 1/2 teaspood vanilla extract
2 teaspoons granulated sugar
shaved chocolate
powdered sugar