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1
On a lightly floured surface, roll out dough to a 13-inch round, 1/4 inch thick.
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2
Fit dough into a 9-inch pie plate.
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3
Trim dough, leaving a 1-inch overhang.
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4
Tuck overhang under, flush with rim, and crimp edges.
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5
Pierce bottom of shell all over with a fork.
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6
Refrigerate or freeze until firm, about 30 minutes.
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7
Preheat oven to 425F.
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8
Line shell with parchment, and fill with pie weights or dried beans.
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9
Bake until edges begin to turn gold, 15 to 18 minutes.
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10
Reduce heat to 375F.
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11
Remove weights and parchment, and bake until golden brown, about 20 minutes more.
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12
Let cool completely on a wire rack.
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13
Combine granulated sugar, cornstarch, and salt in a medium saucepan.
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14
Whisk in milk, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
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15
Whisk egg yolks in a medium bowl until combined.
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16
Add milk mixture in a slow, steady stream, whisking until completely incorporated.
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17
Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
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18
Pour milk mixture through a fine sieve into a bowl.
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19
Add butter, and stir until melted.
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20
Fold in bananas.
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21
Pour into crust.
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22
Press plastic wrap directly on surface of custard.
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23
Refrigerate until filling is set, 4 hours (or, wrapped in plastic, up to 1 day).
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24
In a chilled bowl, beat together cream, confectioners sugar, and vanilla until soft peaks form.
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25
Spread whipped cream over filling.
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26
Using a rubber spatula or the back of a spoon, shape topping into peaks.
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27
Sprinkle chocolate curls on top, and serve immediately.
