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1
To make the crust, stir the graham cracker crumbs, sugar and salt together in a medium bowl. Pour in melted butter and stir until all of the dry ingredients are uniformly moist. Turn the ingredients into a 9-inch pie pan and pat with your fingers to create a layer of crumbs on the bottom and up the sides of the pie pan.
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2
Put the pan in the freezer while you preheat the oven.
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3
Preheat the oven to 350 degrees F. Bake crust for 10-12 minutes. Remove from oven and set crust aside to cool.
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4
For the chocolate layer, melt the chocolate in a double boiler. Once cooled, pour into the baked graham cracker crust and spread around with a spatula. Place in the refrigerator to cool.
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5
Once the chocolate is cooled, spread the peanut butter over the melted and hardened chocolate.
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6
To prepare the banana filling, combine granulated sugar, cornstarch, and salt in a bowl. Add egg yolks, and whisk until smooth. Bring milk to a simmer in a saucepan over medium heat. Add 1/2 cup milk to yolk mixture in a slow, steady stream, whisking constantly. Pour mixture into pan with hot milk, and cook, whisking constantly, until mixture begins to bubble and is very thick, about 6 minutes. Make sure to keep an eye on this and whisk constantly over a low flame. The cornstarch will make the mixture thicken quickly.
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7
Pour milk mixture through a large-mesh sieve into a bowl. Add butter, and stir until melted. Fold in bananas. Pour into crust. Place plastic wrap directly on surface of filling to prevent a skin from forming. Refrigerate for 2 hours.
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8
Make the topping: Beat together cream, sugar, and vanilla until soft peaks form. Spread whipped cream over filling. Using a rubber spatula or the back of a spoon, shape topping into peaks.
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9
Make chocolate shavings: Carefully run a sharp knife along the back side of a dark chocolate bar towards yourself. Quickly sprinkle the shavings on the top of the pie.
