Preheat oven to 350 degrees F. Spray a 9-inch pie plate with non-stick cooking spray, set aside.

Place the cookies in a food processor and pulse until it resembles fine crumbs. Add in the melted butter and pulse until just combined. Dump the mixture into the prepared pie plate and press down onto the bottom and up the sides. Bake for 10 minutes and let cool completely.

To make the ganache, gently warm the cream in a small saucepan until little bubbles form around the edges. Place the chocolate into a small bowl and pour the heated cream over the top. Allow to sit for 10 minutes without stirring, then whisk until smooth and the chocolate has completely melted. Let sit at room temperature until ready to use. It'll thicken somewhat, which is what you want.

To make the filling, whisk the sugar, flour and salt, in a medium saucepan. Slowly whisk in the milk until smooth. Set over medium heat and cook until warmed through, stirring often, about 5 minutes. Whisk the egg yolks in a small bowl, and slowly whisk in a bit of the warmed milk mixture to temper the egg yolks. Then pour the egg yolk mixture into the saucepan with the milk. Return to the heat and cook, stirring often, until the mixture thickens and comes up to a bubble, about 3 to 5 minutes. Remove from the heat and stir in the butter and vanilla extract. Transfer to a bowl, and place the bowl into a larger bowl filled halfway with water and ice. Whisk the pudding to cool it down somewhat. Set aside.

Pour the thickened ganache into the cooled crust and spread into an even layer. Place in the freezer and chill for about 10 minutes to firm the ganache somewhat. Then pour half of the pudding over the ganache and spread into an even layer. Sprinkle the sliced bananas over the top and then pour the remaining pudding over that and spread evenly. Cover the top directly with plastic wrap and chill until the pie has set, about 4 hours.

To make the frosting, beat the butter, peanut butter, powdered sugar, salt and vanilla on high until the mixture is thick and well combined. Pour in the heavy cream and whisk on high until the mixture is light and fluffy, about 3 minutes.

Spoon the whipped cream over the cooled pie and spread out, making swirls, with an offset spatula or butter knife. Sprinkle with chopped nuts and chocolate. Slice and serve. Leftovers can be kept in the fridge for up to 3 days. Enjoy!