Filling:

1 ¼ C sugar

5 tbspns cornstarch

1 pinch salt

4 egg yolks

3 C milk, heated

1 tspn vanilla

2 tbspns butter

2 C cream, whipped

Mix the sugar, cornstarch and salt in a large pot. Heat the milk and whisk it into the sugar mixture. Place the egg yolks in a bowl and whisk to combine. Add the hot milk to the egg yolks slowly. Place in a pan and bring to a boil. Stir constantly. Cook for 2-5 minutes or until thick. Remove from the heat and add the vanilla and butter.

Layer the sliced caramelized bananas in the shell. Top with the chocolate. Let this sit in the refrigerator or freezer for 15-20 minutes to harden the chocolate slightly.

Top with the custard. Wrap in plastic and refrigerate, preferably overnight.

Top with whipped cream.

Caramelized Bananas:

3-4 bananas, peeled and sliced

2 tbspns butter

1/3 C brown sugar

Peel and slice the bananas into ½- to ¾-inch pieces. Melt the butter over medium heat in large skillet until hot. Sprinkle the brown sugar into the skillet and stir. Add the bananas and sauté over medium-high heat, stirring frequently, until completely cooked. Cool the bananas.

Chocolate Layer:

8 oz. bittersweet chocolate, chopped

4 oz. cream

Bring the cream to a boil. Pour the boiling cream over the chopped chocolate in a bowl and let stand 5 minutes; whisk until smooth. Cover the container with plastic wrap and let it stand at room temperature an hour or while making the rest of the pie.