Banana and chocolate is one of my favorite flavor combinations. This pie is beautiful and absolutely delicious. It’s a must try if you love custard pies.
Combine the graham cracker crumbs, sugar, salt, and butter and blend together well.
Press in the bottom and up the sides of a 9" pie pan and bake for about 12 - 14 minutes, until the edges are golden, then remove and allow to cool completely.
for the filling:
In a bowl, whisk the eggs, egg yolks and cornstarch together until well blended and set aside.
Gradually whisk the hot milk into the egg mixture, then return to the saucepan and cook, whisking constantly, until the mixture thickens and boils, about 5 minutes. Remove from heat and whisk in the butter and vanilla extract.
Pour about ⅓ of the hot custard into a heatproof bowl and whisk in the chopped chocolate until melted and smooth.
Spread the chocolate custard evenly over the cooled crust, then layer on the sliced bananas.
Pour the remaining custard on top, and carefully spread evenly. Cover loosely with foil and refrigerate overnight (or at least 6 hours).
for the whipped cream:
Beat the cream together with the powdered sugar and vanilla until stiff peaks form.
Mound the whipped cream on top of the pie and garnish with chocolate shavings.