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1
To make chocolate pastry: In a food processor or a bowl, combine flour, sugar, cocoa, and salt; whirl or mix to blend.
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2
Add butter, whirl, or rub in with our fingers until fine crumbs form.
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3
Add egg yolk and vanilla; whirl or mix with a fork until blended.
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4
Lightly spray 9-inch pie pan with non-stick spray. Pour mixture into pan and press evenly over bottom, up sides and across rim. Pinch in decorative edge, or press with tines of fork.
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5
Bake in 350u00b0F oven just until crust is slightly darker around edges, 15 to 18 minutes.
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6
Let cool on a rack at least 1 hour.
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7
To make filling: In a 2-quart pan, combine 3/4 cup sugar, cornstarch, and salt.
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8
Add milk and whisk to blend.
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9
Whisk over medium heat until mixture boils and thickens.
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10
Do not scorch.
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11
Remove from heat.
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12
In a small bowl, beat egg yolks to blend.
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13
Stir about 1/2 cup of the hot milk mixture into yolks, then add this mixture back it pan.
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14
Return pan to medium-low heat and stir until mixture just begins to bubble, about 2 minutes.
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15
Remove from heat and stir in butter and 1 teaspoon vanilla.
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16
Spread a thin layer of warm custard over bottom.
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17
Peel bananas and slice half into pie, covering bottom evenly.
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18
Pour half the warm custard evenly over bananas.
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19
Repeat to layer remaining bananas and custard.
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20
Cover surface of custard with plastic wrap.
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21
Chill until cold, at least 2 hours.
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22
In a bowl, with a mixer on high speed, beat whipping cream and remaining sugar and vanilla until mixture holds soft peaks.
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23
Mound on pie and swirl to cover.
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24
Top with chocolate shavings, if desired.
