Peanut Butter Chocolate Banana Pie

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Peanut Butter-Banana Icebox Pie is the dessert equivalent of a swimming hole—so refreshing you can’t help but dive in!

Ingredients

• 12 cinnamon graham crackers, broken into pieces
• 1/2 cup honey-roasted peanuts
• 6 tablespoons butter, melted
• 4 ounces semi-sweet chocolate chips
• 2 cups whipping cream, divided
• 1 (8 oz.) package cream cheese, softened
• 1 cup creamy peanut butter
• 1/2 cup firmly packed brown sugar
• 2 teaspoons vanilla
• 2 large bananas, sliced
• Optional toppings: sweetened whipped cream, chocolate syrup, caramel sauce, chopped honey-roasted peanuts, maraschino cherries

Instructions

1. Preheat oven to 350 degrees.
2. Place cinnamon graham crackers and honey roasted peanuts in the bowl of a food processor and process to form fine crumbs. Add melted butter and pulse a few more times to combine.
3. Press the graham cracker mixture into a lightly greased 9-inch pie pan.
4. Bake for 8-10 minutes. Remove from oven and cool completely.
5. Meanwhile, microwave chocolate chips and 1/2 cup whipping cream in a small bowl at 50% power for 1 minute, or until chocolate is almost melted. Whisk until mixture is completely smooth.
6. Spoon chocolate mixture into prepared crust.
7. Beat cream cheese, peanut butter, brown sugar, and 1/4 cup whipping cream with an electric mixer until light and fluffy.
8. Beat vanilla and remaining 1 1/4 cups whipping cream at high speed until stiff peaks form.
9. Fold the whipped cream into the peanut butter mixture until smooth.
10. Arrange banana slices over the chocolate mixture in the crust. Top with the peanut butter mixture.
11. Cover and chill for at least 4 hours, or overnight. Garnish with desired toppings.