Prepare the crust: In a large bowl, stir together the graham cracker crumbs and melted butter until well combined. Press this mixture firmly into the bottom and up the sides of a 9” pie plate for a sturdy base.

Optional bake: If desired, bake the crust in a preheated oven at 350°F for 8-9 minutes.

Melt the chocolate layer: In a medium bowl, combine the chocolate chips, cream, and smooth peanut butter. Microwave until melted and smooth. Pour into the crust.

Make the filling: In a saucepan, whisk together the half and half, sugar, eggs, and corn starch until smooth. Cook over medium heat until thickened, about 10-15 minutes.

Mix in flavors: Remove from heat, stir in peanut butter and vanilla, then gently fold in sliced bananas.

Combine layers: Pour the filling over the chocolate layer in the crust and spread evenly. Refrigerate for at least 6 hours.

Garnish and serve: Top with whipped cream, extra banana slices, mini peanut butter cups, and a drizzle of peanut butter.