Peanut Butter-Banana Icebox Pie

Ingredients

• 4 oz bittersweet chocolate chopped
• 2 large banana sliced
• 0.5 cup brown sugar light packed
• 0.5 cup butter melted
• 8 oz cream cheese softened
• 1 cup creamy peanut butter 
• 2 cups graham cracker crumbs ( 15 sheets)
• 0.5 cup roasted peanuts finely chopped
• 2 teaspoons vanilla extract 
• 8 servings garnish: whipped cream sweetened chopped
• 2 cups whipping cream divided

Equipment

• bowl
• oven
• whisk
• wire rack
• hand mixer
• microwave

Directions

1. Preheat oven to 35
2. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate.
3. Bake 10 to 12 minutes or until lightly browned.
4. Remove from oven to a wire rack, and cool completely (about 30 minutes).
5. Microwave chocolate and 1/2 cup whipping cream in a small microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until chocolate is almost melted, stirring at 30-second intervals.
6. Whisk until chocolate melts and mixture is smooth. (Do not overheat.) Spoon chocolate mixture into prepared crust.
7. Beat cream cheese, next 2 ingredients, and 1/4 cup whipping cream at medium speed with an electric mixer until mixture is light and fluffy.
8. Beat vanilla and remaining 1 1/4 cups whipping cream at high speed until stiff peaks form. Fold one-third whipped cream mixture into peanut butter mixture to loosen; fold in remaining whipped cream mixture.
9. Arrange banana slices over chocolate mixture in crust.
10. Spread peanut butter mixture over bananas. Cover and chill 8 hours.
11. Serve pie with desired toppings.