Make the chocolate cream filling: Whisk together the egg
yolks, sugar, cornstarch and salt in a 3-quart heavy saucepan
until well combined, then, while whisking, slowly pour in the milk. Warm the mixture over medium heat until a few bubbles burst at the surface, reduce the heat to low, and gently simmer
while whisking until the mixture thickens, about 1 minute. Turn off the heat and whisk in the semisweet and unsweetened chocolates, 2 tablespoons butter and the vanilla until well combined. Lightly grease
a sheet of waxed or parchment paper with the remaining 1 teaspoon butter and press it flush against the surface of filling. Set the filling aside to cool completely, about 2 hours.
Make the chocolate cookie crust: Preheat the oven to 350 degrees F. Combine the cookie crumbs, sugar and butter in a small bowl and stir until the crumbs are well moistened. Pat the mixture firmly and evenly into the bottom and all the way up the sides of a 9-inch pie pan
. Bake the crust until firm, about 5 minutes. For a firmer, crunchier crust
, bake 5 minutes more. Remove the cookie crust from the oven and set aside to cool.
Make the peanut butter filling: Beat the peanut butter
and butter with an electric mixer
at medium speed until well combined. Reduce the speed to low and gradually add the confectioners' sugar. Once it is all added, increase the mixer speed to high and beat until the peanut butter filling is smooth and fluffy, 3 to 5 minutes.
Make the chocolate ganache: Add the chocolate chips
, heavy cream and instant coffee to a medium heat-safe bowl and set it over a medium saucepan filled with 1 inch of barely simmering water. Whisk
the mixture occasionally until the chocolate is completely melted and the mixture is smooth and warm.
To assemble: Arrange the sliced bananas
over the chocolate cookie crust. Add the chilled chocolate cream filling and use a spatula
to spread it into an even layer. Top with an even layer of the peanut butter filling, then drizzle
with chocolate ganache
. Refrigerate until serving.