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PIE - Peanut Butter Banana Icebox Pie
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| Southern Living JUNE 2012 Serves: 8 Ingredients | |
| 2 cups | cinnamon graham cracker crumbs, (about 15 sheets) |
| 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 |
Toppings: sweetened whipped cream, chocolate syrup, chopped honey-roasted peanuts
Instructions
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).
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.
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.
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.
Arrange banana slices over chocolate mixture in crust. Spread peanut butter mixture over bananas. Cover and chill 8 hours. Serve pie with desired toppings.
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