Black Bottom Crust:

1. Place the chopped chocolate in a medium heat-tolerant bowl.
   
   
2. In a small saucepan, bring the cream to a full boil. Watch closely, since cream will boil over quickly if left too long.
   
   
3. Immediately pour the cream over the chocolate and let the mixture sit for 5 minutes undisturbed.
   
   
4. After 5 minutes whisk the mixture until it reaches a smooth, even consistency.
   
   
5. Pour the chocolate mixture into the prepared shell and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least half an hour, or until you are ready to add the filling.

Filling:

1. Heat the milk just to scalding (when bubbles form around the edge). Watch closely to make sure the milk does not boil over.
   
   
2. Sift the sugar, salt and cornstarch into a medium bowl.
   
   
3. Add half of the heated milk to the dry ingredients and whisk together well.
   
   
4. Pour this mixture back into the saucepan while stirring constantly.
   
   
5. Add the vanilla and butter and continue cooking, stirring constantly over low heat, until the filling thickens and just comes to a boil, about 8–12 minutes.
   
   
6. Remove from the heat and add the peanut butter. Mix well.
   
   
7. Cool the filling for 10 minutes.
   
   
8. While it cools, remove the pie from the refrigerator and layer the bananas on top of the black bottom crust.
   
   
9. Pour the peanut butter filling over the bananas and refrigerate for at least 2 hours or up to 4 hours.
   
10. Serve cold, garnished with whipped cream and peanuts.