Chocolate Banana Peanut Butter Pie

Directions

1. To make the pie crust, preheat your oven to 375 degrees F. Add the graham crackers and sugar to the Food Processor and pulse until the crackers are fine crumbs. You should have about 2 cups of graham cracker crumbs. Transfer the crumbs to a large bowl. Melt the butter and add it to the bowl with the crumbs, stirring until the crumbs are evenly coated.
2. Pour the crumbs into a 9-inch pie pan and press the mixture into the bottom of the dish and up the sides. Bake the pie crust in your oven for 8 to 10 minutes until golden brown. Set the pie crust aside to cool completely before filling with the peanut butter filling and chocolate whipped cream.
3. The best part comes next. To make the peanut butter filling, mix together the peanut butter and butter in a KitchenAid® Stand Mixer fitted with the flat beater attachment. Beat until well blended. Add 1 cup of confectioners’ sugar and mix until combined and smooth.
4. Pour the peanut butter filling into the prepared pie crust and smooth it out with a spatula. Chill in the refrigerator for at least two hours until it firms up.
5. Chocolate lovers don’t have to wait any longer. After the peanut butter layer is done chilling, whip the heavy cream in Stand Mixer fitted with the whisk attachment. Whip until the cream begins to thicken. Add the cocoa powder, remaining 1/2 cup confectioners’ sugar and vanilla extract. Whip until stiff peaks form. Remove the chilled pie from the fridge and spread the chocolate whipped cream over the peanut butter layer. Use a spatula to smooth cream.
6. Now you can get creative with your own favorite toppings. I topped my pie with freshly sliced bananas and mini chocolate chips, but you can top yours with anything you like. Chill the pie until you are ready to serve. Don’t forget to drizzle each slice with chocolate syrup, if desired.
7. To make the pie crust, preheat the oven to 375 degrees F. Add the graham crackers and sugar to a KitchenAid® 9-Cup Food Processor. Pulse until the crackers are fine crumbs. You should have about 2 cups of graham cracker crumbs. Transfer the crumbs to a large bowl. Melt the butter and add to the bowl with the crumbs. Stir until the crumbs are evenly coated. Pour the crumbs into a 9-inch pie pan and press the mixture into the bottom of the dish and up the sides. Bake the pie crust in your oven for 8 to 10 minutes until golden brown. Set aside to cool completely before filling.
8. To make the peanut butter filling, mix together the peanut butter and butter in a KitchenAid® Stand Mixer fitted with the flat beater attachment. Beat until well blended. Add 1 cup confectioners’ sugar and mix until combined and smooth. Pour the peanut butter filling into the prepared pie crust and smooth with a spatula. Chill in the refrigerator for at least two hours until it firms up.
9. To make the chocolate whipped cream, whip the heavy cream in a Stand Mixer fitted with the whisk attachment. Whip until the cream begins to thicken. Add the cocoa powder, remaining 1/2 cup confectioners’ sugar and vanilla extract. Whip until stiff peaks form. Remove the chilled pie from the fridge and spread the chocolate whipped cream over the peanut butter layer. Use a spatula to smooth cream.
10. Top the pie with freshly sliced bananas and mini chocolate chips. Chill the pie until ready to serve. Drizzle each slice with chocolate syrup, if desired. Enjoy!