Chocolate Banana Cream Pie

We had some friends over last night and I served this pie. The ladies are always calorie conscientious so I offered a smaller choice to one of the ladies and a larger choice to her husband. After she finished her slice, she was eyeing her husband's pie thinking she might have to steal a couple more bites off his plate. She regretted accepting the smaller slice! The husband said he needed me to make this again in February and bring it to his house (he was referring to having me make this for his birthday. No cake for him, bring on this pie)! It's a little extra effort than this pie, but they all sure seemed to love it a lot, so I think it was worth it. I found the recipe on Pinterest which took me to this blog's post which I have adapted below. It is very similar to the custard I use for my coconut cream pie.

Chocolate Banana Cream Pie 
CRUST:
26 Oreo chocolate sandwich cookies
1/3 cup unsalted butter, melted
In a food processor or blender or a Ziplock bag and a rolling pin, process or crush the cookies into fine crumbs. Pour 1 1/2 cups of crumbs into a medium sized bowl, reserving the leftover crumbs. Add the melted butter to the bowl and stir together. Press the buttered crumbs into and up the sides of a 9-inch pie plate. Place in refrigerator while making custard.
CUSTARD:
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups milk (use whole or 2% milk)
3 egg yolks, lightly beaten
1 tablespoon butter
4 oz. white chocolate chips
1 tsp vanilla extract
3 bananas (not overly ripe, but not green either)

Pressurized whipped cream or sweetened whipped cream
Chocolate curls, if desired
Directions: In a small heavy saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Slowly stir a small amount of hot filling (about 1/2 cup) into egg yolks; return all to the pan, stirring constantly. Return pan to medium heat and bring custard to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the butter, the white chocolate chips and vanilla. Stir until the chips are completely melted. Cool slightly. Remove pie crust from refrigerator and slice bananas so they fit the bottom of the pie crust in a single layer. You will use about a banana and a half for this. Pour half of the custard on top of the bananas, then add reserved cookie crumbs on top of the custard. Slice the remaining banana(s) on top of this layer of custard. Place plastic wrap on top of the custard and refrigerate for about four hours. Just before serving, add whipping cream over pie and sprinkle with chocolate curls. You can garnish the plate with a little chocolate ganache if you happen to have some handy. Yield: 8 servings.