Pour half of the banana cream into the pie shell. Cover it with a layer of sliced bananas, then cover the bananas with the remaining banana cream. The pie should be stored in the fridge and eaten within a day of when you make it.

Combine the bananas, cream, and milk in a blender and puree until totally smooth.

Add the sugar, cornstarch, salt, and yolks and continue to blend until homogenous. Pour the mixture into a medium saucepan. Clean the blender canister.

Bloom the gelatin.

Whisk the contents of the pan and heat over medium-low heat. As the banana mixture heats up, it will thicken. Bring to a boil and then continue to whisk vigorously for 2 minutes to fully cook out the starch. The mixture will resemble thick glue, bordering on cement, with a color to match.

Dump the contents of the pan into the blender. Add the bloomed gelatin and the butter and blend until the mixture is smooth and even. Color the mixture with yellow food coloring until it is a bright cartoon-banana yellow.

Transfer the banana mixture to a heat-safe container, and put in the fridge for 30 to 60 minutes—as long as it takes to cool completely.

Using a whisk or a mixer with the whisk attachment, whip the cream and confectioners' sugar to medium-soft peaks. Add the cold banana mixture to the whipped cream and slowly whisk until evenly colored and homogenous. Stored in an airtight container, banana cream keeps fresh for up to 5 days in the fridge.

Pulse the chocolate crumbs in a food processor until they are sandy and no sizeable clusters remain.

Transfer the sand to a bowl and, with your hands, toss with the sugar and salt. Add the melted butter and knead it into the sand until it is moist enough to knead into a ball. If it is not moist enough to do so, melt an additional 14 g (1 tablespoon) butter and knead it in.

Transfer the mixture to a 10-inch pie tin. With your fingers and the palms of your hands, press the chocolate crust firmly into the tin, making sure the bottom and sides of the pie tin are evenly covered. Wrapped in plastic wrap, the crust can be stored at room temp for up to 5 days or in the fridge for 2 weeks.