I, 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).

2, 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.

3. 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.

4. 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.

5. Arrange banana slices over

chocolate mixture in crust.

Spread peanut butter mixture

over bananas. Cover and

chill 8 hours. Serve pie with desired toppings.