Place the pie crust in the pie pan, flute the edges, poke several times with a fork, and then bake according to the instructions on the box. Then remove from the oven and let cool.

Prepare the chocolate layer next. Melt the butter in a double boiler, add the chocolate and cream, and stir until the chocolate melts. Add in the fluff, stir until combined.

Pour the chocolate over the pie crust.

Slice the two bananas into round discs ⅛ of an inch thick. Layer the banana over the chocolate.

Next prepare the custard layer. Whisk ½ cup milk and the corn starch together in a small bowl.

In another bowl, whisk the egg yolks together. Gradually whisk the milk and corn starch into the egg yolks.

In a sauce pan over medium low heat, combine the rest of the milk, the sugar, salt, and vanilla. Stir constantly and bring to a simmer.

Then add the hot milk to the egg yolk mixture. With one hand, whisk the egg yolk mixture constantly. With your other hand, add the warm milk mixture ½ cup at a time.

Pour the custard back into the sauce pan. Heat over medium heat, bringing to a boil, stirring constantly. Let boil for 30 seconds, continuing to stir. Then turn off the heat, and let the custard cool for 10 minutes.

Pour the custard into a bowl, and refrigerate for 30 minutes. Then pour the custard over the chocolate layer. Cover the custard with plastic wrap, placing it directly on the custard so that a skin doesn't form. Let the pie cool in the fridge for 4 hours.

Prepare the whipped cream by mixing the whipped cream, vanilla, powdered sugar, in a mixer on medium speed. Whip until soft peaks form.

Serve the pie with a dollop of whipped cream over the top.