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1
Preheat the oven to 350.
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2
In a food processor, combine the graham cracker crumbs with the sugar, cinnamon, salt and melted butter and pulse until the crumbs are moistened.
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3
Press the crumbs evenly into a 9- to 10-inch, deep-dish glass or ceramic pie plate.
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4
Bake for about 8 minutes, until the crust is lightly browned and set.
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5
Let cool completely.
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6
In a large saucepan (preferably with a rounded bottom), combine the granulated sugar with the cornstarch, egg yolks and 1/2 cup of the milk and whisk until smooth.
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7
Whisk in the remaining 2 cups of milk and cook over moderate heat, whisking constantly, until the custard is very thick, about 5 minutes.
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8
Remove from the heat and whisk in the butter and vanilla extract until the butter is melted.
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9
Pour half of the vanilla custard into a medium bowl.
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10
Whisk the chopped chocolate into the custard in the saucepan until it is melted.
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11
Spread the chocolate custard evenly in the pie crust and top with the sliced bananas.
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12
Carefully spread the vanilla custard over the bananas.
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13
Refrigerate the banana cream pie until it is well chilled, at least 6 hours and preferably overnight.
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14
In a medium bowl, using an electric mixer, beat the heavy cream with the confectioners' sugar until it is softly whipped.
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15
Mound the whipped cream on top of the pie.
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16
Garnish the banana cream pie with chocolate shavings and serve.
