Banana Cream Pie

• 5 large egg yolks
• 3/4 c. cornstarch
• 3 to 3 1/2 c. heavy cream
• 1 1/2 c. sugar
• 1 vanilla bean, split and scraped
• 3 c. graham cracker crumbs
• 1/2 ripe banana, mashed
• 1/4 lb. (1 stick) unsalted butter, melted
• 3 lb. bananas, cut crosswise into 1/2-inch slices
• 3/4 c. caramel sauce
• 1 c. chocolate sauce
• 2 c. heavy cream, whipped to stiff peaks
• 1/2 tsp. pure vanilla extract
• 2 tsp. granulated sugar
• shaved chocolate
• powdered sugar

1. In a mixing bowl, combine the egg yolks, cornstarch and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine 2 cups cream, 1 1/2 cups sugar and the vanilla bean in a large heavy-bottom 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:
2. 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.

egg yolks, cornstarch, heavy cream, sugar, vanilla bean, graham cracker crumbs, banana, unsalted butter, bananas, caramel sauce, chocolate sauce, heavy cream, vanilla, sugar, chocolate, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=58401 (may not work)