Preheat your oven to 375 degrees. Fit a metal or glass bowl over a saucepan on medium-low heat and fill with several inches of water (or use a double boiler). Add the chocolate chips to bowl and stir occasionally as water simmers (not boils), letting chocolate melt. While chocolate is melting, in a food processor, first combine peanut butter with the banana, process through, and then add the cocoa, maple syrup, vanilla, and salt. Puree, scraping down sides and base of bowl as needed to incorporate the sticky peanut butter. Then add milk and puree through again until fully incorporated (again scraping sides and base of bowl to work in stickier parts of mixture). Once chocolate is melted, add to food processor and puree with peanut butter mixture, scraping down sides of bowl as needed. Pour mixture into pie crust (scraping out all filling) and tip pie back and forth gently to distribute filling. Bake for 20 minutes. The pie will be firmer around the edges and a little looser in the center, but it will set further as it cools. Carefully remove from oven and place on cooling rack. Let cool completely (refrigerate if needed) before adding toppings. In a small bowl, toss banana slices with juice. Then layer bananas (very random, rustic) on pie, use a fine sieve to dust the cocoa powder over top bananas, and then sprinkle the peanuts over top of everything. Slice and serve!