2 C cinnamon graham cracker crumbs (about 15 sheets in a food processor)
1/2 C finely chopped honey roasted peanuts
1/2 C melted butter
4 oz semisweet chocolate baking bar, chopped
2 C whipping cream
8oz softened cream cheese
1 C creamy peanut butter
1/2 C firmly packed brown sugar
2 t vanilla
2 large sliced bananas
Preheat oven to 350°. Mix the first three ingredients together and firmly press on the bottom and up the sides of a 9" pie plate. Bake 10-12 minutes. Removed to a wire rack and cool for about 30 minutes.
Microwave chocolate and 1/2 C whipping cream in a bowl for 1 1/2 minutes at 30 second intervals, stirring each time. Whisk until chocolate melts and mixture is smooth. Spoon mixture onto crust.
Beat cream cheese, peanut butter and brown sugar at medium speed until light and fluffy.
Beat vanilla and remaining 1 1/4 C whipping cream at high speed until stiff peaks form. Fold 1/3 into pb mixture to loosen then the rest and mix well.
Arrange banana slices over chocolate. Spread pb mixture over bananas.
Cover and chill 8 hours. Serve pie with desired toppings (chocolate syrup, honey roasted peanuts, banana slices, sweetened whipped cream, etc.)