Banana Cream Pie
2½ cups graham cracker crumbs
1/3 cup sugar
1 very ripe, slightly brown banana, peeled and mashed
¼ cup (½ stick) unsalted butter, melted
3 cups heavy cream
2 tablespoons water
1/3 cup cornstarch
¼ teaspoon salt
3 egg yolks
½ cup sugar
2 tablespoons unsalted butter, melted
1½ teaspoons vanilla extract
½ vanilla bean, split lengthwise
3 slightly ripened bananas, peeled and sliced
¼ inch thick Chocolate and caramel, for drizzling
CRUST: Mix all the ingredients in a large mixing bowl. Press into the bottom and up the sides of a 10-inch pie pan. Chill until firm, about 30 minutes. Preheat the oven to 350°F. Bake the crust for about 15 minutes, until lightly golden. Cool Completely.
FILLING: Add the first 8 ingredients to a saucepan. Scrape the seeds from the vanilla bean into the pan, then add the bean. Cook over medium-high heat until the mixture boils, whisking constantly until the mixture thickens. Remove the vanilla bean. Reduce the heat to low and cook 1 minute. Set aside to cool completely, whisking occasionally, for about 1 hour.
Smooth 1 cup of filling in the bottom of the prepared crust. Layer 1 banana on the filling. Add another cup of filling and layer another banana, and repeat the process one more time, so the filling reaches just above the shell. Chill the pie until the filling is set, at least 8 hours and up to 1 day. Drizzle chocolate and caramel on top.