Peanut Butter Banana Cream Pie

This peanut butter banana cream pie starts with a Nutter Butter cookie crumb crust then layers of rich chocolate ganache sweet banana slices creamy peanut butter mousse and fluffy whipped cream. You can make this dessert ahead of time and add the toppings before serving.
Ingredients
Nutter Butter Crust
20 Nutter Butter cookies to yield 2 and 12 cups 290g crumbs
14 cup 4 Tbsp 56g unsalted butter melted
Chocolate Ganache Layer
4 ounces 113g quality semisweet chocolate finely chopped
12 cup 120ml heavy cream

Bananas Peanut Butter Filling
23 cup 160ml cold heavy cream
6 ounces 170g fullfat brick cream cheese softened to room temperature
1 cup 250g creamy peanut butter
23 cup 80g confectioners sugar
1 teaspoon pure vanilla extract
4 bananas divided
Whipped Cream
1 cup 240ml cold heavy cream
2 Tablespoons 15g confectioners sugar
12 teaspoon pure vanilla extract
optional for garnish Nutter Butter cookies andor Hersheys milk chocolate bar
Instructions
Preheat the oven to 350F 177C.
Make the crust In a food processor or blender pulse the whole cookies cookie AND filling into a fine crumb. Stir the cookie crumbs and melted butter together and then pour the mixture into an ungreased 9inch pie dish. With medium pressure using your hand pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumbycrumbly. Bake for 15 minutes. Allow to cool as you prepare the rest.
Make the chocolate ganache Place finely chopped chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. Do not let it come to a rapid boilthats too hot! Pour over chocolate then let it sit for 23 minutes to gently soften the chocolate. With a metal spoon or small silicone spatula very slowly stir