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1
Preheat oven to 350F.
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2
Into a food processor crumble graham crackers and grind to fine crumbs (you should have about 1 1/3 cups crumbs).
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3
Add walnuts, sugar, butter, and salt and pulse motor until nuts are finely chopped.
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4
Press crumb mixture evenly onto bottom and side of a glass 10- by 2-inch deep dish pie plate and bake in middle of oven 8 minutes.
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5
Cool shell in plate on rack.
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6
In a dry heavy 3-quart saucepan cook granulated sugar over moderate heat, stirring with fork, until melted and cook without stirring, swirling pan, until a golden caramel.
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7
Add corn syrup and boil over moderate heat, stirring until combined well.
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8
Add 2/3 cup cream (caramel will steam and harden) and boil, stirring occasionally, until a candy thermometer registers 210F.
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9
Stir cornstarch mixture and stir into caramel.
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10
Boil caramel, stirring constantly, 1 minute and remove pan from heat.
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11
When caramel stops bubbling, stir in vanilla and pour into shell.
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12
Sprinkle chocolate chips evenly over hot caramel and cool completely.
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13
Pie may be prepared up to this point 1 day ahead and chilled, covered.
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14
Peel bananas and slice thin.
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15
Arrange bananas evenly over chocolate layer.
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16
In a bowl beat remaining cup cream until thickened and beat in confectioners' sugar.
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17
Beat cream until it holds stiff peaks and spread over bananas.
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18
Sprinkle chocolate curls over pie and chill, uncovered, in freezer 30 minutes, so pie can be cut easily.
