To prepare pie crust, in a mixing bowl, combine the graham cracker crumbs, sugar and mashed banana (if using). Mix thoroughly.

Add the salt, shortening and the butter and mix well.

Add water as needed 1 tbsp at at time.

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Press the mixture into a 9-inch pie pan. Bake until browned, about 25 minutes.

Remove the pan from the oven and cool, for about 10 minutes.

To prepare custard filling, in a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream in your stand mixer. Blend until mixed. Set aside.

Combine the remaining 2 cups cream, the sugar, and the vanilla in a large heavy-bottomed saucepan over medium heat. Mix to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, stirring constantly until it thickens, about 5 minutes. Be warned: this mixture must break and look curdled or it will not set up properly and it will be loose.

Pour it into a bowl and set aside. Let cool completely at room temperature.

When cooled, pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at medium speed to combine the mixture. The mixture should fluff up. If it will not combine, add heavy cream a little at a time and slowly add it to the mixture. Whip until you have a thick and creamy custard.

To assemble, pour the custard on top of the crust.

Cover with plastic wrap and chill for at least 4 hours - the custard needs to set.

Whip up the whip cream by combining 1 cup of the cream, sugar and vanilla in the mixer. Mix on medium to high heat until stiff peaks are formed.

Top the custard generously. Cut the pie into wedges and serve with a drizzle of caramel sauce. Serve and enjoy!