• Preheat your oven to 350°F (177°C) and grab a 9-inch pie dish (it doesn't need any greasing, by the way)

Cookie Crust:

• Blitz whole cookies in a food processor until you've got a fine, sand-like crumb. Mix those crumbs with melted butter until coated and clumped.
• Pour these buttery crumbs into the pie dish. Press your fingertips lightly (just enough) to form a crust along the sides and base. Pop it into the oven (15 mins), then set it aside to cool.

Chocolate Ganache:

• Chop up your chocolate finely and place it in a heatproof bowl. Heat your cream in a saucepan over medium until simmering.
• Pour the warm cream over the chocolate and let it rest for a few minutes to allow the chocolate to soften. Gently stir with a spoon until it all blends into a smooth, glossy ganache. Leave this aside.

Peanut Butter Filling:

• Beat your heavy cream (medium-high mixer) until it forms stiff peaks. Spoon the whipped cream into a separate bowl.
• In that same mixing bowl, combine the peanut butter, cream cheese, powdered sugar, and a splash of vanilla. Beat everything together at medium-high until creamy. Fold in your whipped cream carefully.

Assembling:

• Spread the ganache all over your cooled crust as the first layer. Next, slice up two bananas and lay them over the chocolate layer in one single layer. Finally, spoon the peanut butter filling on top of the bananas.
• Cover your pie and refrigerate for at least 5 to 6 hours (or even overnight if you want).

Whipped cream:

• Whip together heavy cream, vanilla, and powdered sugar in a mixer set at medium-high until you have peaks. Slice the last two bananas and place them over the pie. Finish with the whipped cream on top. Enjoy!