Step 1

Place ingredients into a mixing bowl and stir together until fully combined.

Step 2

Pour crust mixture into a 9 inch pie dish and evenly press mixture into the bottom and sides of the dish.

Step 3

Refrigerate for 1 hour, until crust is firm.

Step 4

Line bottom of chilled crust with a layer of banana slices and set aside.

Step 5

Place milk, sugar, 3 tablespoons cornstarch, and salt into a saucepan and place over medium heat. Whisk mixture until smooth and bring to a simmer, occasionally stirring with a wooden spoon until thick enough to coat the back of the spoon, 5 to 6 minutes.

Step 6

In a small bowl, whisk together remaining tablespoon cornstarch and egg yolks until mixture is smooth.

Step 7

Remove 1 cup hot milk from the pot and whisk into the yolks (in a mixing bowl) in a very slow and steady drizzle, making sure not to scramble the yolks.

Step 8

Lower heat to medium-low and pour tempered yolk mixture back into the pot and stir together until smooth.

Step 9

Cook the mixture for 2 to 3 more minutes, before removing from the heat and stirring in the butter and vanilla. Stir until butter melts and is evenly incorporated into the pudding. Mixture should be very thick.

Step 10

Place pot of pudding directly into an ice bath (to stop the cooking process), stirring occasionally until slightly cooled, 10 to 25 minutes.

Step 11

Pour pudding into prepared crust and spread into an even layer and refrigerate between 2 hour and 6 hours (until filling has set and pie is cold) and up to 24hours.

Step 12

In a large mixing bowl combine cream, sugar, vanilla, and salt.

Step 13

Beat mixture until stiff peaks just form, being careful not to over whip.

Step 14

Pile whipped cream over pie in large dollops and finish with sliced bananas and shaved chocolate. Slice and serve.