In a small bowl, combine 1/4 cup flour with ice water. Stir until blended well.
In a medium bowl, combine remaining flour, sugar and salt. Using a fork or pastry tool, add shortening to dry ingredients. Mash up until combined and pea size balls form. Add wet flour mixture to medium bowl. Mix gently just until combined.
Form into a small ball, then press into a disc between two sheets of plastic wrap. Using a rolling pin or other heavy round option, such as a wine bottle... I've done that in a pinch when need be. Roll out to fit your pie dish. Your pastry will become extremely thin. Don't worry about this, it's not nearly as fragile as it seems. Flip and roll as needed, keeping the dough between the sheets of plastic. Once you are satisfied with the size, freeze disc for 5-10 minutes.
Remove one side of the plastic wrap. Flip and carefully place over pie dish. Press pastry into an ungreased pie dish. Remove remaining plastic. Fold over excess edges or decoratively crimp. I chose to fold over into the pie. Cover with foil and bake at 400F° for 20 minutes. Cool completely.
In a medium saucepan or double boiler over medium/low heat, combine 1 tbsp cornstarch, 2 tbsp sugar, cocoa and 1/8 tsp salt. Slowly add 1/3 cup milk. Stir continuously. This will help to blend the ingredients as well as keeping the mixture from sitting and burning to the bottom of your pan. Toss in chopped chocolate. Stir until combined. Pour into prepared pie crust.
In a medium saucepan or double boiler over medium heat, combine remaining ingredients: 2 tbsp cornstarch, 1/2 cup sugar, 1/4 tsp salt, eggs, 1 cup milk and butter. Stir constantly. Letting this mixture sit too long will allow buildup on the bottom of the pan quickly. Increase heat and bring mixture to a boil, continuing to stir. Remove from heat after it begins boiling. Your mixture should now be thick. Add vanilla, continue to stir for an additional minute.
Beat cream cheese in a large bowl. Add roughly 1/4 cup custard mixture to cream cheese. Beat unntil blended. Pour in remaining custard, stir to combine.
Slice 2 ripe bananes into bite size chunks, 1/2" - 1" thick. Arrange slices ontop of the chocolate layer within your pastry crust. Cover the entire bottom. Fill in gaps with smaller pieces of banana if need be.
Pour custard over bananas. Use a spoon or rubber spatula to help spread the mixture out evenly. Cover with plastic wrap and chill for a minimum of 4 hours. I chose to let it chill overnight. In the meantime, toss your cool whip container in the fridge to thaw out.
Top off with cool whip. Slice and enjoy. Store in the fridge for up to several days.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!