Instructions: Heat oven to 350F. Have 9" pie plate ready.

Crust: Mix cookie crumbs, sugar and cinnamon. Add butter and stir until evenly moistened. Press over bottom and up sides of pie plate. Bake 10 to 12 minutes until lightly browned. Cool on wire rack. Filing: In a large saucepan, stir sugar, flour, cornstarch, cinnamon and salt to mix. Add milk and whisk in dry mixture around sides of bottom. Whisk over medium-high heat until boiling. Reduce heat to low and cook 2 to 3 minutes until very thick. Remove from heat. Whisk egg yolks in a large bowl. Gradually whisk in about half the hot mixture until blended. Scrape egg mixture into saucepan and whisk over low heat until very thick, about 5 minutes. Remove from heat and stir in chocolate and butter until melted. Stir in vanilla.

Cool to room temperature, stirring often. (To cool quickly, set post in ice water.) Slice 1-1/2 bananas directly into pie crust. Spread with half the filling (about 1-1/4 cups). Slice remaining bananas evenly over top and spread with remaining filling. Cover and refrigerate until set, at least 3 hours. Topping: Beat whipping cream, sugar and vanilla with electric mixer until stiff peaks form when beaters are lifted. Spread cream on pie in decorative swirls. T op with chocolate curls and sliced banana.

Note: To
make curls, first hold a bar of milk chocolate or semisweet chocolate in your hands to warm and slightly soften it. Then slowly and firmly pull a swivel-blade vegetable peeler across the chocolate.

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