Ingredients:

  • 1½ cups chocolate graham cracker crumbs
  • 5 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 1 pinch salt
  • 2 cups whole milk
  • ½ cup granulated sugar
  • 3 tbsp cornstarch
  • ¼ tsp salt
  • 3 large egg yolks, beaten
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 3 large ripe bananas, sliced into rounds
  • 1 tbsp lemon juice
  • 1 cup heavy whipping cream, chilled
  • 3 tbsp powdered sugar
  • ½ tsp vanilla extract
  • 4 oz semi-sweet chocolate, shaved

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. Combine the chocolate graham cracker crumbs, melted butter, 2 tbsp granulated sugar, and 1 pinch salt in a bowl until the texture resembles wet sand.
  3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
  4. Bake for 8 minutes to set the structure, then remove from the oven and allow the crust to cool completely.
  5. In a medium saucepan, whisk together ½ cup granulated sugar, cornstarch, and ¼ tsp salt. Slowly stir in the whole milk until smooth.
  6. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
  7. Slowly whisk a few tablespoons of the hot milk mixture into the beaten egg yolks to raise their temperature, then pour the egg mixture back into the saucepan.
  8. Simmer for 2 more minutes until the custard is chestnut brown and thick.
  9. Remove the saucepan from heat and stir in 2 tbsp unsalted butter and 1 tsp vanilla extract.
  10. Toss the sliced bananas in lemon juice and arrange them in a single, dense layer over the cooled chocolate crust.
  11. Pour the warm custard over the bananas, smoothing the top with a spatula.
  12. Place the pie in the refrigerator for at least 4 hours to set.
  13. Whip the chilled heavy cream, powdered sugar, and ½ tsp vanilla extract using an electric mixer until stiff peaks form.
  14. Spread the whipped cream evenly over the chilled filling.
  15. Garnish the top with semi-sweet chocolate shavings.