To make the chocolate base, stir the chocolate, cream and butter over a low flame and cook until melted and smooth. Pour into prepared pie shell and brush over the sides. Set aside to cool and set.
In a heavy saucepan, dissolve the cornstarch in the water. Stir in the condensed milk. Split the vanilla beans, lengthwise, and scoop out the seeds. Add the pods and the seeds to the pot as well as the egg yolks. Cook over medium heat, stirring constantly, until mixture thickens. Be careful because it will thicken after a few minutes all of the sudden. When thickened, immediately remove from the heat. Strain the filling into a bowl and stir in the butter and the vanilla extract. Set aside.
Cover the chocolate base with one layer of bananas. Pour half of the filling over the bananas to cover evenly. Place another layer of bananas and cover evenly with the remaining filling. Chill in the refrigerator until set, about 4 hours.
When set, top with whipped cream, garnish with chocolate shavings and serve.
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