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1.
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To prepare the crust: Lightly dust a 9-inch-diameter glass pie dish with cocoa powder or confectioners' sugar.
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Melt the butter and chocolate together in a heavy small saucepan over very low heat.
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Pulse the cookies and sugar in a food processor until the mixture resembles coarse sand.
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Pulse in the melted chocolate-butter mixture until evenly moistened.
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Press the crumb mixture evenly into the bottom and up the sides of the dish.
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Freeze until firm, about 30 minutes.
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2.
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Peel and halve each banana, slice each in half lengthwise.
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Arrange the bananas cut-side down in concentric circles, on the crust.
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3.
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To prepare the custard: Whisk the sugar, cornstarch, and salt together in a medium saucepan.
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Vigorously whisk in the yolks, and both milks until smooth.
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Add the vanilla seeds and pod to the pot.
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Cook over medium heat, stirring constantly, until mixture starts to thicken and simmer, and reaches about 160 degrees F, about 4 minutes.
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Once the mixture is simmering, continue to cook 1 minute longer, stirring constantly.
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Remove from heat, remove the vanilla pod and pour or spread the custard evenly over the bananas.
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Chill for 2 hours and up to overnight.
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4.
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To prepare the topping: Beat the heavy cream with an electric mixer until it just starts to thicken.
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Beat in the confectioners' sugar and continue beating until just stiff peaks form.
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Gently fold in the sour cream, then spoon onto pie to cover the custard.
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Serve immediately or chill for up to 4 hours.
