![Peanut Butter-Banana Icebox Pie](https://www.southernliving.com/thmb/yzHf8sq7_6lRkhB8YJjmqJcqCrQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2081901_saver466_0_0-c502a7039ac345ba91cda6306790b210-8a07ed67fe6e431b9b3bb683d3d83aa4.jpg)
Photo: Jennifer Davick
Ingredients
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2 cups cinnamon graham cracker crumbs (about 15 sheets)
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1/2 cup finely chopped honey-roasted peanuts
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1/2 cup butter, melted
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1 (4-oz.) semisweet chocolate baking bar, chopped
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2 cups whipping cream, divided
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1 (8-oz.) package cream cheese, softened
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1 cup creamy peanut butter
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1/2 cup firmly packed light brown sugar
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2 teaspoons vanilla extract
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2 large bananas, sliced
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Toppings: sweetened whipped cream, chocolate syrup, chopped honey-roasted peanuts
Directions
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Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 30 minutes).
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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. Whisk until chocolate melts and mixture is smooth. (Do not overheat.) Spoon chocolate mixture into prepared crust.
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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.
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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.
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Arrange banana slices over chocolate mixture in crust. Spread peanut butter mixture over bananas. Cover and chill 8 hours. Serve pie with desired toppings.