Crush enough shortbread cookies to make 1 c. of crumbs. Transfer crumbs into a 9" pie pan and combine with 4 tbsp. of melted butter. Press the mixture into the pan to form a crust.

Cook the milk and pudding mix over medium heat until the mixture comes to a full boil, stirring constantly. Add 1 tbsp. golden monkey tea to the saucepan and remove from the heat. Let the tea steep in the pudding mixture for 10 min., stirring occasionally. While the tea is steeping, slice the banana and place slices on the bottom of the pie crust to cover. Strain the pudding mixture into the pie crust using a spatula to force the pudding through. Discard tea leaves. Place plastic wrap on the surface of the pudding and chill in the refrigerator for at least 3 hours.

To make the whipped cream, first steep the remaining tbsp. of Golden Monkey tea in 1/3 c. of boiling water for 5 min. Save 1/2 c. of the tea and chill. Whisk the whipping cream in a mixer until soft peaks form. Add the powdered sugar in 3 separate portions and whisk into the cream. Once the tea is cooled, add it to the whipped cream and fold it in. Whisk if necessary to stiffen. Spread the whipped cream over the pudding pie and grate the chocolate piece over the cream.