This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here).

Ingredients

5 large egg yolks
3/4 cup cornstarch
3 to 3 1/2 cups heavy cream
1 1/2 cups sugar
1 vanilla bean, split and scraped
3 cups graham cracker crumbs
1/2 cup sugar
1/2 ripe banana, mashed
1/4 pound (1 stick) unsalted butter, melted
3 pounds bananas, cut crosswise into 1/2 inch slices
3/4 cup caramel sauce
1 cup chocolate sauce
2 cups heavy cream whipped to stiff peaks
1/2 teaspoon pure vanilla extract
2 teaspoons granulated sugar
Shaved chocolate
Powdered sugar

Preheat oven to 350º.

To prepare custard filling:

• In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside.
• Combine the remaining 2 cups cream, the sugar, and the vanilla bean in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.
• Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes. (Be forewarned - the mixture will break. Don't be alarmed)
• Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature.
• When cooled, remove the vanilla bean and pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at medium speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard.

To prepare pie crust:

• In a mixing bowl, combine the graham cracker crumbs, sugar and mashed banana. Mix thoroughly. Add the butter and mix well.
• Press the mixture into a 9-inch pie pan.
• Bake until browned, about 25 minutes.
• Remove the pan from the oven and cool, for about 10 minutes.

To assemble:

• Spread about 1/2 cup of the custard on the bottom of the crust.
• Arrange about a third of the banana slices, crowding them close together, over the custard.
• Next, spread 1 cup of the custard over the bananas.
• Arrange another third of the banana slices close together over the custard.
• Top with 1 cup of the custard and the banana slices.
• Top with the remaining custard, covering the bananas completely to prevent them from turning brown.
• Cover with plastic wrap and chill for at least 4 hours.

To serve:

• Cut the pie into wedges and serve with a drizzle of caramel and chocolate sauce.
• Top with the whipped cream and shaved chocolate.
• Sprinkle with powdered sugar.

Makes 1 x 9inch pie

Shirley Cline