Making the pastry cream: 

In a heavy-bottom sauce pan or pot, over medium heat, bring to a scalding temperature 2 cups of whole milk, 1 1/2 cups of heavy whipping cream and 1/2 cup of sugar.  Whisk well to dissolve the sugar.    Remove from heat.  Add vanilla extract.  

In a separate mixing bowl, whisk 2 large eggs and 3 egg yolks.  Add 1/2 cup of cornstarch and 1 cup of sugar.  Whisk until the eggs are pale yellow in color and all the ingredients are well mixed.  Set aside.  

Now we need to temper the eggs by slowly drizzling a few ladles of the hot milk mixture into the egg mixture while whisking vigorously.   Don't add the hot milk too fast, you could end up with scrambled eggs.   Once the eggs have been brought up to temperature, slowly add the egg mixture to the milk mixture as you stir constantly with a wooden spoon.  Bring the milk back to a slow simmer, stirring constantly for about 5 minutes or until the mixture coats the back of the spoon.   Note:  This step requires your attention, don't walk away.  

Strain through a sieve or fine-mesh strainer into a separate bowl.  This will remove all egg particles that didn't blend well.   Please don't skip this step.   Cover the pastry cream with plastic wrap, pressing the plastic wrap against the surface of the pastry cream to prevent a skin from forming on top.   Chill in the refrigerator overnight.  

Note:  If you're making and serving the same day - chill the pastry cream at least 8 hours. 

Making the Graham Cracker Crust: 

Preheat oven to 350 degrees.  In a food processor, mix the graham crackers, brown sugar, 1/2 teaspoon of cinnamon and melted butter.   Press crumb mixture into a 9 inch deep dish pie pan.   Bake for 8 minutes.   Allow to cool completely at room temperature before assembly.  

Partially Assembling The Pie: 

Cut the bananas in slices, one at a time, just as you are ready to assemble.  This will help prevent them from browning.  Spread 1/2 cup of pastry cream over the bottom of the graham cracker crust, and fill the space with banana slices.  Continue to alternate between layers of pastry cream and banana slices, ending with a layer of pastry cream.   About three layers.   Depending on the size of your bananas, you may use 5-6 bananas.   Cover with plastic wrap and chill for 4 hours or until you are ready to serve.  

Making the Whipping Cream: 

In a cold bowl, mix together all the whipping cream, sugar and vanilla until stiff peaks form.   For a more decorative touch, I like to pipe the whipped cream so I store it in the fridge in a disposable piping bag fitted with a decorating tip.  

Garnishing & Serving the Pie: 

Cut the pie into equal slices.  Pipe each slice with whipped cream, drizzle with  chocolate and caramel sauce, sprinkle with chocolate curls or shavings and dust with powdered sugar.  

Enjoy!