Chocolate Peanut Butter Banana Cream Pie

Chocolate Peanut Butter Banana Cream Pie 

What happens when a banana cream pie and a dark chocolate peanut butter cup get together? This super yummy no-bake frozen pie is a delicious and easy gluten-free treat!

Ingredients

2 C organic heavy whipping cream – divided
2.5 C smooth all-natural peanut butter – divided
1/2 C sugar – divided
1 tbsp bourbon vanilla
1.5 tsp sea salt
6 tbsp honey – divided
2 ripe bananas – peeled
4 oz good quality very dark chocolate (70%)
1.5 packages Mary’s Gone Crackers double chocolate cookies or other gluten-free chocolate cookie of your choice (8 oz total)
1/4 C butter- melted

Instructions

1. In a blender or a food processor with the blade attachment combine the cookies, 1/4 C sugar and the melted butter and pulse until crumbly
2. Press into the bottom of a deep pie plate or 10-inch spring form pan and put into the freezer to cool
3. Wipe down food processor or blender and add 2 C peanut butter, 2 tbsp honey and 2 bananas and blend until very smooth. Pour into a large bowl.
4. Whip 1.5 C of the cream with a stand mixer fitted with the whip attachment, electric beaters, or a hand whip and some serious elbow grease, until stiff peaks form.
5. Add in vanilla and 1/4 C sugar and combine.
6. Fold whipped cream into peanut butter banana mixture and pour over crust in pie plate/pan.
7. Melt chocolate and 1/4 C heavy cream in a double boiler until melted and drizzle over pie.
8. Using the same pan, combine 1/2 C peanut butter, 1/4 C heavy cream, salt and 4 tbsp honey until melted and smooth and drizzle over pie.
9. Freeze at least 2 hours to overnight.
10. Slice, serve and enjoy!!