Peanut Butter-Banana Icebox Pie

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This may not be red, white, and blue but I promise you that this is better than any patriotic-looking dessert on the spread this year for your 4th celebrations.
This is for real and no, you’re not dreaming. The graham cracker crust you see…the chocolate ganache layer….the creamy peanut butter filling….the thinly sliced bananas slipped between layers and atop a pile of freshly whipped cream. It’s the thing dreams of made of, but it’s 100% real. And you should make it and enjoy it!
This 4th of July, introduce this decadent dessert and you’ll have a whole new definition of the American Dream.

Peanut Butter-Banana Icebox Pie, from Southern Living
makes 8 servings (and they go QUICK)

2 cups cinnamon graham cracker crumbs (about 15 sheets)
1/2 cup finely chopped honey-roasted peanuts, plus extra for garnish
1/2 cup butter, melted
4 ounces semi-sweet chocolate chips (or chunks)
2 and 1/2 cups whipping cream, divided
1 (8 ounce) package cream cheese, softened
1 cup creamy peanut butter
1/2 cup firmly packed light brown sugar
3 teaspoons vanilla extract, divided
2 large bananas, sliced
1/4 cup sugar

Preheat oven to 350ºF. Lightly grease a 9-inch pie plate with cooking spray. Stir together first three ingredients and, once combined, firmly press on bottom, up sides, and onto lip of pie plate using a spatula. Bake 10 to 12 minutes or until lightly browned. Remove from oven and cool completely on a wire rack (about 30 minutes).

Microwave chocolate and 1/2 cup whipping cream in a small microwave-safe bowl at MEDIUM for 1 and 1/2 minutes or until chocolate is almost melted. Make sure to stir at 30-second intervals to ensure you do not overheat. Stir until chocolate melts and mixture is smooth. Spoon chocolate mixture onto prepared crust.

Beat cream cheese, next two ingredients, and 1/4 cup whipping cream at medium speed with an electric mixer until mixture is light and fluffy.

Beat 2 teaspoons vanilla and 1 and 1/4 cup whipping cream at high speed with whisk attachment of mixer until stiff peaks form. Fold one-third whipped cream mixture into peanut butter mixture to loosen; fold in remaining whipped cream mixture.

Arrange banana slices over chocolate mixture in crust, saving a few slices to garnish the top of your pie later. Spread peanut butter mixture over bananas. Cover with plastic wrap (directly on top of peanut butter mixture to ensure it doesn’t form a film on top) and chill 8 hours.

To make fresh whipped cream, combine last 1/2 cup whipping cream with remaining teaspoon vanilla and 1/4 cup sugar in a stand mixer fitted with the whisk attachment. Whisk together on medium speed until high peaks form.

Serve pie with fresh whipped cream and chopped honey-roasted peanuts.

These pie dreams remind me of a beloved Jack Handey quote that’s too hysterical not to share: