Place the metal bowl of the mixer and the metal whisk attachment into the freezer.
Combine 1/4 cup of heavy cream and 1/2 cup semi sweet chocolate chips in a small microwaveable bowl. Microwave on 50% heat for 30 second intervals, stirring well in between until smooth, making sure sure not to over cook. Pour the chocolate ganache into the bottom of the prepared pie crust.
Once the bowl has been in the freezer for 20 minutes, add the 3 TBSPs granulated sugar, and 1 1/2 cups heavy cream. Mix on high until the mixture thickens and looks like whipped cream.
Add the 1/2 cup powdered sugar, mashed bananas, and peanut butter to the whipped cream. Mix until fully combined. Add onto the chocolate ganache. Refrigerate until firm, about four hours.
Before serving, repeat the process of making the whipped cream with the remaining 1/2 cup heavy cream and 1/2 TBSP granulated sugar. Add the whipped cream to the top of the pie and use the chocolate bar and a vegetable peeler to make chocolate curls on top of the pie.
Enjoy immediately. Store in the refrigerator when not serving.
If you use the linked pie crust recipe, line the crust with foil, add some coins, and bake at 300 degrees for 25 minutes or until the crust is full cooked. Otherwise you can use a store-bought pastry crust or graham cracker crust.