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Caramel Drizzle Sauce
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1 cup granulated sugar
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1/4 cup water
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1 cup heavy cream
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In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often.
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Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of thin syrup, 10 to 15 minutes.
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Remove from the heat.
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Stir in the cream, return the saucepan to high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes.
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Cool.
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The sauce can be refrigerated until ready to use.
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Allow it to reach room temperature before drizzling it over the pie.
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Chocolate Sauce
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3/4 cup half-and-half
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1 tablespoon unsalted butter
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1/2 pound semisweet chocolate chips
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1/4 teaspoon pure vanilla extract
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Combine the half-and-half and butter in a small, heavy-bottomed saucepan over medium heat.
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Heat the mixture until a thin paperlike skin appears on the top.
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Do not boil.
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Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth.
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Remove from the heat and let cool.
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The sauce can be kept refrigerated for several days, but must be returned to room temperature before serving.
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Preheat oven to 350 degrees.
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To prepare custard filling, in a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream.
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Whisk to blend well.
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Set aside.
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Combine the remaining 2 cups cream, the sugar, and the vanilla bean in a large heavy-bottomed saucepan over medium heat.
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Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.
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Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes.
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Be forewarned: this mixture must break and look curdled otherwise it will not set up properly and it will be runny.
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Pour it into a glass bowl.
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Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming.
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Let cool completely at room temperature.
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When cooled, remove the vanilla bean and pour the mixture into the bowl of an electric mixer fitted with a wire whip.
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Beat at medium speed to combine the mixture.
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If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture.
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Whip until you have a thick and creamy custard.
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To prepare pie crust, in a mixing bowl, combine the graham cracker crumbs, sugar and mashed banana.
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Mix thoroughly.
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Add the butter and mix well.
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Press the mixture into a 9-inch pie pan.
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Bake until browned, about 25 minutes.
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Remove the pan from the oven and cool, for about 10 minutes.
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To assemble, spread about 1/2 cup of the custard on the bottom of the crust.
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Arrange about a third of the banana slices, crowding them close together, over the custard.
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Next, spread 1 cup of the custard over the bananas.
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Arrange another third of the banana slices close together over the custard.
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Top with 1 cup of the custard and the banana slices.
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Top with the remaining custard, covering the bananas completely to prevent them from turning brown.
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Cover with plastic wrap and chill for at least 4 hours.
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Cut the pie into wedges and serve with a drizzle of caramel and chocolate sauce.
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Top with the whipped cream and shaved chocolate.
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Sprinkle with powdered sugar.
