Hungree Girl: Chocolate-Banana-Peanut Butter Mousse Pie

Chocolate + Peanut Butter + Bananas = nuf said. I could rave and rave and rave about this recipe but you won't fully be able to absorb my point unless you a) make this b) have me make this for you c) tie me down/force me to make this for you. Honestly, as long as I get some I'm okay with any of the above options. Okay so imagine if all your favorite things somehow got together and had a baby. For me, this pie is the outcome. When brainstorming a dessert to make for dinner, I was stuck between yearning for something chocolatey, something peanut-buttery, and something banana-y, I mean how can one choose when one wants all? #hungreegirlprobs. So, I decided to marry them all together into one bite that may or may not be *let's go with may* heaven recreated on earth in dessert form. I'm telling you, one day this pie will win awards. A buttery graham cracker crust gets topped with a layer of chocolate ganache, followed by a thick layer of peanut butter mousse, then a layer of fresh bananas, and finally a heaping layer/mountain/ocean of whipped cream. Shave some chocolate shavings on that biatch and you got yourself something that might even distract you from Shark Week.
*shark week is the best week of the year following my birthday/cupcake week

Chocolate-Banana-Peanut Butter Mousse Pie

Ingredients
8 graham crackers crushed into crumbs
4 tbs melted butter
12 oz semi-sweet chocolate chips (you can use milk/dark if you'd like)
3 cups heavy cream
1 tsp vanilla
1 jar creamy peanut butter (YES CREAMY PLEASE, i know I like crunchy too), room temp
5 oz. regular cream cheese, room temp
1 cup powdered sugar
2 fresh bananas

Recipe: Preheat the oven to 370 degrees. Butter/grease a 9in spring form pan (you can use a pie pan but a spring for shows off the pretty side layers). Combine the graham cracker crumbs with the melted butter and mix until the crumbs are moist. Pat in an even layer on the bottom of the pan (not sides if using spring form). Bake for about 10 minutes or until golden brown. Remove from oven. *KEEP SPRING FORM PAN INTACT UNTIL SPECIFIED!!

While the crust is baking, melt the chocolate using the double boiler method. Fill a small saucepan with water and bring it to a boil. Pour the chocolate chips into a bowl that hovers over the saucepan just above the water but not touching it. Let the chocolate chips melt, stirring frequently until smooth. Once the chocolate is completely melted remove it from heat and whisk in 1/2 cup heavy cream and 1/2 tsp vanilla. Pour the chocolate mixture on top of the cooked crust and spread in an even layer. Put in freezer while preparing the mousse.

Combine the peanut butter and cream cheese in a small bowl and mix by hand until well combined. In a bowl fitted with an electric mixer beat the remaining 2 1/2 cups of heavy cream, 1/2 tsp vanilla, and powdered sugar until stiff peaks form. Remove 1/3 of the whipped cream to be used as topping and refrigerate until ready to serve. Add the peanut butter cream cheese mixture to the remaining whipped cream and beat on high until the mixtures are well incorporated, creamy, and smooth, about 2 minutes. Remove the crust from the freezer and spoon this peanut butter mousse over the chocolate layer. Refrigerate for at least 4 hours.

Assembly: Once ready to eat, remove the from the fridge. Thinly slice the 2 bananas into rounds and press the rounds into the top of the peanut butter layer, creating a layer of bananas. If you used a spring form pan, remove the sides of the pan now. Spoon the set aside whipped cream on top of the bananas. Take a good chocolate bar and use a grater to shave some beautiful flakes on top of the whipped cream. Cut, serve with a big glass of milk, and eat yourself into a coma. Your welcome.