For custard filling:
5 large egg yolks
3/4 cup cornstarch
3 to 3 1/2 cups heavy cream
1 1/2 cups sugar
1 vanilla bean, split and scraped
For pie crust:
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 1/2 inch slices
For drizzled toppings:
3/4 cup caramel sauce
1 cup chocolate sauce
For whipped cream topping:
2 cups heavy cream whipped to stiff peaks
1/2 teaspoon pure vanilla extract
2 teaspoons granulated sugar
Garnishes:
Shaved chocolate
Powdered sugar
Preheat oven to 350 degrees.
To prepare custard filling, in a mixing bowl, combine the egg yolks,
cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside.
Combine the remaining 2 cups cream, the sugar, and the vanilla bean in
a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the
sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg
yolk mixture, whisking constantly until it thickens, about 5 minutes. Be
forewarned: the mixture will break. Don't be alarmed. Pour it into a glass
bowl. Press a piece of plastic wrap down over the surface of the mixture
to prevent a skin from forming. Let cool completely at room temperature.
When cooled, remove the vanilla bean and pour the mixture into the bowl
of an electric mixer fitted with a wire whip. Beat at medium speed to combine
the 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 prepare pie crust, in a mixing bowl, combine the 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 the oven and cool, for about 10 minutes. To assemble,
spread about 1/2 cup of the custard on the bottom of the crust. Arrange
about a third of the banana slices, crowding them close together, over
the custard. Next, spread 1 cup of the custard over the bananas. Arrange
another third of the banana slices close together over the custard. Top
with 1 cup of the custard and the banana slices. Top with the remaining
custard, covering the bananas completely to prevent them from turning brown.
Cover with plastic wrap and chill for at least 4 hours. Cut the pie into
wedges and serve with a drizzle of caramel and chocolate sauce. Top with
the whipped cream and shaved chocolate. Sprinkle with powdered sugar
Yield: One 9-inch pie