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1
Make the crust: Preheat the oven to 350 degrees F. Pulse the cones, salt and sugar in a food processor until coarsely ground.
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2
Add the melted butter and pulse until the mixture looks like coarse sand.
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3
Press on the bottom and up the sides of a 9-inch pie dish.
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4
Bake until golden, 10 to 12 minutes; let cool completely.
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5
Make the filling: Bring 2 cups milk to a bare simmer in a saucepan over medium heat.
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6
Whisk the egg yolks, 3/4 cup sugar and the vanilla in a large bowl until smooth and pale.
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7
Whisk in the cornstarch.
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8
Slowly whisk the warm milk into the egg mixture, then pour into the saucepan and return to medium heat.
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9
Cook, whisking constantly, until the custard thickens and begins to bubble, about 2 minutes.
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10
Stir in the butter until melted.
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11
Strain the custard through a fine-mesh sieve into a large bowl; set aside to cool, stirring frequently.
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12
Put the remaining 2 tablespoons milk and the chocolate in a microwave-safe bowl; microwave 1 minute.
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13
Stir until the chocolate melts, then let cool slightly.
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14
Spread the chocolate over the bottom and up the sides of the crust.
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15
Press the bananas into the chocolate, then pour the custard over the bananas.
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16
Cover and chill until set, at least 1 hour.
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17
Preheat the oven to 375 degrees F. Make the meringue: Beat the egg whites in a large bowl with a mixer on medium-high speed until foamy.
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18
Add the cream of tartar and half of the remaining 1/3 cup sugar and beat until opaque.
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19
Add the remaining sugar and beat until stiff peaks form, about 5 more minutes.
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20
Swirl the meringue on the pie with the back of a spoon.
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21
Bake until golden brown in spots, 5 to 8 minutes.
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22
Let sit at room temperature until set, about 1 hour, 30 minutes.
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23
Photograph by Lisa Shin
