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1
To make the pastry: Put the flours, sugar, ginger, cinnamon, and salt into a large mixing bowl and mix well.
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2
Cut in the butter using a pastry cutter or your fingers until the mixture resembles small peas.
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3
Gently knead the dough, adding ice water 1 tablespoon at a time, until you can squeeze the mixture into a ball.
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4
On a temperate dry day, you will need about 1/4 cup water.
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5
Form the dough into a ball, press it into a 1-inch-thick disk, and wrap tightly in plastic wrap.
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6
Chill until firm, at least 1 hour.
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7
Lightly flour a work surface and a rolling pin.
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8
Roll the dough into a 12-inch circle, 1/4-inch thick, rotating the circle a quarter turn with each roll.
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9
Lightly flour the dough and loosely roll it around the rolling pin, then unroll it into a 9-inch glass or ceramic pie dish and press gently into the dish.
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10
Pierce the dough allover with a fork.
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11
Trim any excess dough and decoratively crimp the edge, if desired.
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12
Loosely cover with plastic wrap and freeze until hard, at least 30 minutes.
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13
Preheat the oven to 425F.
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14
Line the dough with parchment paper and fill with pie weights or dried beans.
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15
Bake for 10 minutes.
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16
Turn the heat down to 325F and bake for another 10 minutes.
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17
Remove the pie weights and parchment paper and pierce the dough allover with a fork.
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18
Bake the crust until browned and dry to the touch, about 15 minutes more.
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19
Remove from the oven and cool completely.
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20
To make the filling: Melt the chocolate in a double boiler or heatproof bowl set over a larger pan of hot water.
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21
As soon as the chocolate melts, stir well, pour into the cooled piecrust, and spread evenly in a thin layer.
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22
Let the chocolate cool and harden at room temperature.
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23
Put the heavy cream in the bowl of an electric mixer fitted with the whisk attachment and whisk on medium speed until medium peaks form.
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24
(When you lift the whisk from the mixture, a peak will form and the very tip of the peak will fall back down.)
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25
Fold one quarter of the whipped cream into the pastry cream to lighten it.
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26
Then fold in another quarter.
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27
Set the remaining whipped cream aside.
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28
Spread half of the pastry cream mixture in the piecrust.
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29
Top with a single layer of the sliced bananas and half the chopped ginger.
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30
Repeat with another layer of the remaining pastry cream, bananas, and ginger, then spread the reserved whipped cream decoratively on top of the pie.
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31
Garnish with the candied ginger and shaved milk chocolate on top, if desired.
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32
Refrigerate for at least 3 hours or up to 6 hours before serving.
