Preheat oven to 350 degrees. In a small mixer bowl, beat flour, sugar, almonds, butter, and powdered milk until a soft crumbly dough forms. Press the dough into a 9 inch pie pan. Bake 12-14 minutes until puffed, then cool completely.

Place the water into a heavy saucepan. Add the cornstarch and stir until it has completely dissolved. Whisk in the sweetened condensed milk and egg yolks. Cook over medium heat until the mixture thickens and is bubbly. Remove from heat and add the butter and vanilla extract. Stir until everything is mixed together, then set aside to cool slightly. In a small saucepan, heat the chocolate chips and butter together over low heat until melted, stirring constantly until the chocolate is shiny and smooth, but it will be thick.

Spread the hot chocolate layer over the cooled almond crust. Arrange the banana slices on top of the chocolate. Pour the custard over the bananas. Cover the pie and chill for 4 hours or until set. Decorate the pie with whipped cream and dark chocolate shavings. Refrigerate any leftovers.