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1
In a large bowl, whisk the flour with the confectioners sugar and salt.
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2
Using a pastry blender or 2 knives, cut in 1 stick plus 2 tablespoons of the butter until the mixture resembles coarse meal with some pea-size pieces of butter remaining.
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3
Stir in the cold water and egg yolk until the dough just comes together.
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4
Scrape the dough out onto a work surface and pat into a disk.
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5
Wrap the dough in plastic and refrigerate for 1 hour.
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6
Preheat the oven to 350.
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7
On a lightly floured work surface, roll out the dough to a 12-inch round, a scant 1/4 inch thick.
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8
Ease the dough into a 9-inch pie plate.
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9
Trim the overhang to 1 inch and fold it under itself.
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10
Crimp the edge and freeze until firm, about 15 minutes.
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11
Line the crust with parchment paper and fill with pie weights or dried beans.
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12
Bake for about 20 minutes, until the crust is barely set.
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13
Remove the parchment and pie weights and bake for 20 to 25 minutes longer, until the crust is lightly browned; prick the bottom of the crust lightly to deflate it if it puffs up.
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14
Let cool.
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15
In a medium saucepan, combine the remaining 1 stick of butter with the brown sugar and cook over moderate heat until the sugar is melted, about 5 minutes.
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16
Remove from the heat.
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17
Stir in the dulce de leche until smooth.
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18
Let the filling cool.
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19
Meanwhile, in a microwave-safe medium bowl, microwave the chopped chocolate on high power in 10-second intervals until melted.
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20
Spread the chocolate over the cooled crust and freeze until firm, about 10 minutes.
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21
Spread the dulce de leche filling in the crust and top with the sliced bananas.
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22
In a large bowl, using a hand mixer, beat the cream until firm.
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23
Pile the whipped cream on the pie and refrigerate for at least 3 hours, until the filling is set.
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24
Cut into wedges and serve.
