Banana, Chocolate & Peanut Butter Pie

Crust:

2 cups chocolate graham crackers (I have used Chocolate Teddy Grahams too) Reserve about 1/4 cup crushed graham crackers to decorate the top of the cake.

1/4 cup (50 grams) granulated white sugar

1/2 cup (114 grams) unsalted butter, melted

Preheat oven to 350F.  In a food processor combine the graham cracker crumbs and sugar.  Slowly add melted butter through the top until combined.  Press the crumbs evenly over the bottom and about 1 inch up the sides of a 9 inch spring-form pan.  Bake for 10 minutes.  Let Cool Completely before adding the chocolate ganache.

Chocolate Ganache

1/2 cup whipping cream

1 tablespoon unsalted butter

4 ounces semisweet chocolate, chopped

1/2 teaspoon vanilla extract

Heat cream and butter in medium saucepan over medium heat until mixture is hot (do not boil). Remove from heat. Add chocolate and vanilla. Whisk until smooth. Pour into cooled crust.   Using a pastry brush "paint" the chocolate up the sides of the cake.  Allow to harden and "paint" a second coat of chocolate on.  Chill crust until chocolate ganache is firm, about 30 minutes.  Once the chocolate is firm cut 2 banana's into 1/4-1/2 inch thick slices and layer on the bottom of the cake.  This is optional - you can leave out the bananas if you want and the pie will still be amazing!

Peanut Butter Mixture

6 ounces cream cheese, room temperature

1 cup powdered sugar

2 teaspoon vanilla extract

2/3 cup creamy peanut butter (do not use old-fashioned or freshly ground)

2 time 2/3 cup chilled heavy whipping cream

Using electric mixer beat the cream cheese and powdered sugar in medium bowl until smooth. Beat in vanilla, then peanut butter. Beat cream in another medium bowl until firm peaks form. Fold large spoonful of whipped cream into peanut mixture to loosen, and then fold in remaining cream in 2 additions. Spread peanut butter layer evenly over chocolate ganache.  Sprinkle the reserved crushed graham crackers on the top of the cake evenly.  Chill at least 3 hours.