Banana Cream & Peanut Butter Mousse Pie

1. 1

   In a small bowl, combine the graham cracker crumbs, sugar and butter; stir in melted chocolate until crumbs are coated. Press onto the bottom and up the sides of a 9-in. pie plate. Place crust in freezer.

2. 2

   For filling, in a small heavy saucepan, combine the brown sugar, cornstarch and salt. Stir in cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.

3. 3

   Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter and vanilla. Cool for 15 minutes, stirring occasionally.

4. 4

   Toss banana slices with lemon juice to coat; arrange in crust. Pour filling over bananas and spread to cover. Cover with plastic wrap; refrigerate 1 hour.

5. 5

   For topping, in a small saucepan over low heat, melt peanut butter chips and 1/2 cup cream. Remove from the heat. Stir in peanut butter; transfer to a large bowl. In a small bowl, beat remaining cream with confectioners' sugar and vanilla until soft peaks just start to form (do not overbeat). Fold into peanut butter mixture until blended. Spread over filling, making soft peaks with back of spoon.

6. 6

   In a microwave, melt chips and butter; drizzle over pie. Refrigerate for 2-3 hours or until firm. Remove from the refrigerator 10 minutes before cutting.

* Per serving · 4 servings · Values may vary.