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1
Combine 2 cups of the cream, the milk, 1/2 cup of the sugar, the vanilla bean, and the vanilla seeds in a large heavy-bottomed saucepan over medium heat.
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2
Bring to a gentle boil, whisking to dissolve the sugar.
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3
Remove from the heat.
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4
Combine the egg yolks, eggs, cornstarch, and 1 cup of the sugar in a medium bowl, and whisk pale yellow in color.
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5
Set aside.
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6
Whisk 1 cup of the hot cream mixture into the egg yolks.
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7
Gradually add the egg mixture to the hot cream, whisking constantly.
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8
Bring to a simmer, stirring constantly with a large wooden spoon to cook out the cornstarch and the mixture thickens, about 5 minutes.
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9
(The mixture may separate slightly.
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10
If so, remove from the heat and beat with an electric mixer until thick and smooth.)
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11
Strain through a fine mesh strainer into a clean bowl.
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12
Cover with plastic wrap, pressing down against the surface to prevent a skin from forming.
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13
Chill in the refrigerator for about 4 hours.
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14
To assemble, spread 1/2 cup of the custard over the bottom of the prepared crust, smoothing with the back of a large spoon or rubber spatula.
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15
Arrange enough banana slices (not quite one-third) in a tight, tiled pattern over the custard, pressing down with your hands to pack them firmly.
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16
Repeat to build a second layer, using 3/4 cup of the custard and enough bananas to cover, smoothing down the layer evenly.
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17
For the third layer, spread 3/4 cup of custard over the bananas and top with the remaining bananas, starting 1-inch from the outer edge and working toward the center.
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18
Spread 1 cup of custard evenly over the bananas to prevent discoloration.
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19
Cover with plastic wrap and chill for at least 4 hours or overnight.
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20
In a medium bowl, whip the cream until soft peaks form.
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21
Add the remaining 2 teaspoons of sugar and the vanilla extract and whip until stiff peaks form.
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22
Remove the pie from the refrigerator.
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23
With a sharp knife dipped in hot water, cut the pie into 10 equal slices.
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24
Transfer the slices to dessert plates.
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25
Fill a pastry bag with the whipped cream and pipe onto each slice.
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26
(Alternately, spread the whipped cream evenly over the pie before cutting.)
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27
Drizzle each slice with the caramel sauce and chocolate sauce, sprinkle with the chocolate shavings and confectioners' sugar, and serve.
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28
1 1/4 cups graham cracker crumbs
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29
1/4 cup sugar
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30
4 tablespoons unsalted butter, melted
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31
Preheat the oven to 350 degrees F.
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32
Combine the graham cracker crumbs and sugar in a medium bowl and mix well.
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33
Add the butter and mix well.
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34
Press the mixture into a 9-inch pie pan.
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35
Top with aluminum pie tin and with a circular motion, press the crust tightly into the pan.
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36
Bake until browned, about 25 minutes.
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37
Cool for 10 to 15 minutes.
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38
3/4 cup sugar
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39
2 tablespoons water
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40
1/2 teaspoon fresh lemon juice
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41
1/2 cup heavy cream
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42
2 tablespoons to 1/4 cup whole milk
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43
Combine the sugar, water, and lemon juice in a medium, heavy saucepan over medium-high heat.
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44
Cook, stirring, until the sugar dissolves.
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45
Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn.
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46
Add the cream, whisk to combine, and remove from the heat.
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47
Add the milk, 2 tablespoons at a time, until the desired consistency is reached.
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48
Remove from the heat and cool to room temperature before serving with the pie.
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49
(The sauce will thicken as it cools.)
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50
3/4 cup half-and-half
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51
1 tablespoon unsalted butter
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52
1/2 pound semisweet chocolate chips
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53
1/4 teaspoon pure vanilla extract
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54
Scald the half-and-half and butter in a small, heavy saucepan over medium heat.
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55
Remove from the heat.
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56
Place the chocolate and vanilla in a medium, heat-proof bowl.
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57
Add the hot half-and-half and let sit for 2 minutes, then whisk until smooth.
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58
Serve slightly warm.
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59
(The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.
