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1
Make the crust: Preheat the oven to 350 degrees F. Pulse the graham crackers, butter, sugar and vanilla in a food processor until fine crumbs form.
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2
Press evenly into the bottom and up the side of a 9-inch pie plate.
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3
Bake until firm, about 15 minutes; let cool completely.
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4
Make the filling: Put the chocolate and 1/4 cup ice cream in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the mixture is almost melted; whisk until smooth.
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5
Beat the remaining ice cream in a large bowl with a mixer on medium-high speed until fluffy but not melted, about 3 minutes; beat in the chocolate mixture.
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6
Freeze until firm, about 1 hour.
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7
Meanwhile, arrange the banana slices in the pie crust.
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8
Spread the dulce de leche over the bananas and freeze until cold, about 30 minutes.
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9
Scoop the ice cream over the bananas and dulce de leche and smooth with a rubber spatula.
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10
Freeze until very firm, 4 hours.
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11
Make the glaze: Bring the heavy cream to a simmer in a small saucepan over medium heat.
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12
Remove from the heat and whisk in the chocolate and corn syrup until melted and smooth.
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13
Let cool, whisking occasionally, until spreadable, about 15 minutes.
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14
Slowly pour the glaze over the ice cream; return to the freezer until set.
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15
Let the pie soften 10 minutes at room temperature before slicing.
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16
Photograph by Ryan Dausch
