Ingredients:

2 cups cinnamon graham cracker crumbs / digestive

1/2 cup finely chopped honey-roasted peanuts

1/2 cup butter, melted

1 (4-oz.) semisweet chocolate baking bar, chopped

2 cups whipping cream, divided

1 (8-oz.) package cream cheese, softened

1 cup creamy peanut butter

1/2 cup firmly packed light brown sugar

2 teaspoons vanilla extract

2 large bananas, sliced

sweetened whipped cream

chocolate syrup

chopped honey-roasted peanuts

Directions:

1. Preheat oven to 350°.

2. Stir together,biscuit crumbs, honey roasted peanuts and melted butter 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. Remove from oven to a wire rack, and cool completely (about 30 minutes).

4. Microwave chocolate and 1/2 cup whipping cream in a small microwave-safe bowl until chocolate is almost melted. Whisk until chocolate melts and mixture is smooth. (Do not overheat.) Spoon chocolate mixture into prepared crust.

5. Beat cream cheese, peanut butter and brown sugar and 1/4 cup whipping cream at medium speed with an electric mixer until mixture is light and fluffy. Beat vanilla and remaining 1 1/4 cups whipping cream at high speed until stiff peaks form.

6. Fold one-third whipped cream mixture into peanut butter mixture to loosen; fold in remaining whipped cream mixture. Arrange banana slices over chocolate mixture in crust. Spread peanut butter mixture over bananas. Cover and chill 8 hours. Serve pie with desired toppings.

Bon Appetit!