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1
Mix the 2 cups of ground nuts, 1/2 cup of ground graham cracker crumbs, 2 T. melted butter and 2 Tablespoons brown sugar well.
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2
Using a 9 1/2 to 10 inch pie pan, press mixture evenly on the bottom and sides.
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3
Bake at 350F for 10 minutes.
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4
Cool and set aside.
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5
Blend 2 cups powdered sugar, the cream cheese and vanilla with electric mixer until smooth.
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6
Add unflavored gelatin/water mixture and set aside.
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7
Put the 1/2 cup brown sugar into a pan with the 2 Tablespoons of water and 1 Tablespoon of butter.
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8
Heat on low heat until sugar is melted.
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9
Add the gelatin water mix to the brown sugar and stir.
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10
Add the chocolate chips to the brown sugar and gelatin mix, and continue stirring until well blended and chocolate is glossy.
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11
(Mixture will be thick.
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12
).
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13
Slowly mix the hot mixture, a little at a time, into the cream cheese and mix well.
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14
Slowly add the 1 1/2 cups of whipping cream to the mixer and after blending well mix at high speed for about 2 minutes.
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15
Cover and chill in a very cold place for at least 30 minutes.
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16
(I actually put mine outside in the below freezing temps to chill).
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17
Bring out the chilled mixture and beat at high speed until soft peaks form.
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18
Gently fold in the 1/2 cup of broken walnut pieces and chunks of bananas.
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19
Pour into the cooled pie crust, mounding on top since this makes a deep pie.
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20
Chill well.
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21
Top with the Whipped Cream from the topping ingredients...and garnish with the 2 Tablespoons of broken walnuts sprinkled on the top and serve.
