Old Fashioned Chocolate Banana Cream Pie

Bake pie crusts according to directions. While still warm, spread 1/4 cup chocolate chips in the bottom of each shell. When soft, spread around so you have a thin chocolate layer in each pie shell. For chocolate cream, place the chocolate chips, butter, and vanilla extract in a 2-quart mixing bowl; set aside. In a medium saucepan away from heat, whisk together the sugar, cornstarch, cocoa, and salt. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks. Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk. Bring to a boil, whisking constantly as the mixture thickens; boil for 1 minute. Remove the pan from the heat and pour the mixture over the reserved chocolate and butter. Whisk until the chocolate is melted and the mixture is smooth. Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly. For banana cream, scald 3 cups of milk in a large sauce pan. Combine sugar, flour and salt, and gradually stir into milk. Cook until thickened, over medium heat, stirring constantly. Add a small amount of the hot mixture to a small bowl with the beaten egg yolks. When thoroughly combined, return mixture to the pan and combine. Cook for one more minute, stirring constantly. Remove from heat and stir in vanilla and butter. Let sit until lukewarm. Assembling the pies: slice the bananas and spread evenly in each shell. Spoon half of the chocolate cream mixture in each shell. Cover with half of the banana cream mixture in each pie. Top with whipped cream and garnish with shaved chocolate if you wish. Refrigerate until serving and refrigerate any leftovers. Enjoy!