For the Crust:
- 10 sugar cones
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 4 tablespoons unsalted butter, melted
For the Filling and Meringue:
- 2 cups plus 2 tablespoons whole milk
- 4 large eggs, separated
- 3/4 cup plus 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup cornstarch
- 2 tablespoons cold unsalted butter, cut into small pieces
- 3 ounces semisweet chocolate, finely chopped
- 2 bananas, sliced into 1/4-inch-thick rounds
- 1/4 teaspoon cream of tartar
Make the crust: Preheat the oven to 350 degrees F. Pulse the cones, salt and sugar in a food processor until coarsely ground. Add the melted butter and pulse until the mixture looks like coarse sand. Press on the bottom and up the sides of a 9-inch pie dish. Bake until golden, 10 to 12 minutes; let cool completely.
Make the filling: Bring 2 cups milk to a bare simmer in a saucepan over medium heat. Whisk the egg yolks, 3/4 cup sugar and the vanilla in a large bowl until smooth and pale. Whisk in the cornstarch. Slowly whisk the warm milk into the egg mixture, then pour into the saucepan and return to medium heat. Cook, whisking constantly, until the custard thickens and begins to bubble, about 2 minutes. Stir in the butter until melted. Strain the custard through a fine-mesh sieve into a large bowl; set aside to cool, stirring frequently.
Put the remaining 2 tablespoons milk and the chocolate in a microwave-safe bowl; microwave 1 minute. Stir until the chocolate melts, then let cool slightly.
Preheat the oven to 375 degrees F. Make the meringue: Beat the egg whites in a large bowl with a mixer on medium-high speed until foamy. Add the cream of tartar and half of the remaining 1/3 cup sugar and beat until opaque. Add the remaining sugar and beat until stiff peaks form, about 5 more minutes.
Swirl the meringue on the pie with the back of a spoon. Bake until golden brown in spots, 5 to 8 minutes. Let sit at room temperature until set, about 1 hour, 30 minutes.
Photograph by Lisa Shin