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1
Fit pie pastry into a 9 1/2 inch deep dish pie pan; sculpt edge into an upstanding ridge; place in the freezer for 15 minutes, then fully prebake and let cool.
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2
In a nonstick saucepan, combine the vanilla bean and milk; place over medium heat and bring to a near boil; immediately remove form the heat and set aside.
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3
Whisk the egg yolks and sugar together in a big bowl until pale thick, about 2 minutes.
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4
Whisk in the cornstarch.
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5
Remove the vanilla bean from the hot milk, saving it for another use, and whisk the milk into the cornstarch mixture.
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6
Pour the mixture back into the saucepan; place over medium heat and cook, whisking nonstop, until it comes to a boil, 5-7 minutes.
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7
Continue to boil, whisking nonstop, for about 1 minute, then remove from the heat.
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8
Whisk in the butter, one piece at a time, and the white chocolate, adding it in several stages.
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9
Scrape the filling back into the bowl and press a piece of plastic wrap on top, leaving no gaps or air pockets, to prevent a skin from forming.
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10
Transfer the pie filling to a wire rack and let cool thoroughly; refrigerate for at least 3 hours or overnight.
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11
Shortly before serving, using a chilled medium-size bowl and chilled beaters, beat the cream with an electric mixer until it is stiff but not grainy; refrigerate.
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12
Slice the bananas into a bowl; sprinkle with the lemon juice.
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13
Fold the bananas, banana liqueur, and creme de cacao into the cold filling.
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14
Fold in the whipped cream; spoon the filling into the cooked pie shell, then garnish with a dusting of cocoa.
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15
Serve at once or refrigerate for up to 1 hour before serving.
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16
**Recommended to serve the same day it is made.
