This pie came to be after a longtime customer showed up at our kitchen door with two stalks of fresh, local bananas that he had grown in his yard in the Malibu hills. I placed the entire stalks, flowers and all, on a top shelf in the kitchen and waited patiently for the bananas to ripen. Those bananas deserved an over-the-top preparation to honor the weeks of ripening it took for them all to be ready to use. Weighing in at a staggering four pounds, this is not your average late-night-diner banana cream pie. A rich layer of almond cream and baked bananas line the crust, followed by vanilla custard piled high and fresh bananas, and then a topping of whipped cream.