To make the crust: In the a food processor, add the broken up sugar cones and pulse until finely ground. Add in the sugar and melted butter and process until moistened. Pour into a 9-inch pie plate or springform pan and press down onto the bottom and sides of the pan. Place in the freezer and allow to firm up a bit, about 10 minutes.

Add the chocolate ice cream to the chilled crust and spread out into an even layer. Top with a third of the banana slices. Add the maraschino ice cream and spread out into an even layer. Place in freezer for about 15 to 20 minutes. Top with the remaining banana slices and the vanilla ice cream, spreading into an even layer. Cover the top with plastic wrap and chill for at least 4 hours, or overnight.

To make the whipped cream: Beat the heavy cream until soft peaks form. Add the powdered sugar and vanilla extract, and beat until stiff peaks form.

To make the hot fudge sauce: In a medium saucepan, heat the cream over medium heat until it is hot (but not boiling). Add the chocolate, sugar, butter and salt and stir until they are fully dissolved. Continue to cook, on low, until smooth and heated through. Remove from heat and stir in the vanilla extract. Allow to cool slightly before topping. You can refrigerate it for up to 2 weeks, in an airtight container.

Once ready to serve the pie, cut into pieces and then top each piece with whipped cream, hot fudge sauce and other desired toppings.