for the crust
2 cups graham crumbs
1/4 cup melted butter
2 tbsp white sugar
1/8 tsp salt
for the bottom of pie
3 ounces of melted dark chocolate
2 bananas, sliced thin
for the custard filling
1/3 cup cornstarch
1/2 cup white sugar
4 egg yolks
3 cups milk
1/2 cup peanut butter
To start, make the peanut butter custard. It has to chill so it makes sense to start it first.
In a bowl, mix egg yolks, cornstarch, sugar and 1/2 cup milk until well combined. In a pot, bring the remaining 2.5 cups of milk to a simmer. Once the milk has started to steam and barely boil, slowly drizzle the egg yolk mixture into the simmering milk, whisking constantly. Bring the mix to a boil over medium-low heat and stir until thickened (you're done when you can pick up a spoonful and it doesn't run off - imagine the consistency of pudding). Remove the pot from the heat and stir in peanut butter until it is completely melted.
Put this in a bowl and cover it with plastic wrap. If you have the plastic wrap touching the custard, you won't get a skin on it as it cools.
Chill this for an hour or two.
Next, work on the graham crust.
Preheat oven to 350F.
Mix graham crumbs, melted butter, salt & sugar until well combined. Press this into a pie pan or springform pan and bake for about 10 minutes.
Once your pie crust is cooled, melt the dark chocolate. When melted, spread it into the bottom of the pie crust, ensuring you cover each and every bit of it.
Once covered with chocolate, cover base with sliced bananas.
When the peanut butter custard is chilled, spread it on top of the bananas. At this point, you could cover it with whipped cream. I opted for drizzling it with melted chocolate.
Chill until ready to serve.