Peanut Butter Chocolate and Banana Pie

For the crust: 
22 Graham crackers 
1/4 cup sugar 
1/4 melted butter 

Preheat oven to 350F. 
1. Crush graham crackers (use blender, food processor or put them in a bag and smash).  
2. Mix in butter and sugar. Press into the bottom and up the sides of a pie plate. Bake for 7-9 minutes. Cool before filling. 
Side note: I compared prices for premade graham cracker crust and graham crackers. It’s definitely much cheaper to just make the crust yourself, not to mention it’s pretty easy.

1/4 cup peanut butter (I used crunchy PB. Stephen and I are big PB lovers, so next time I’ll bump it up to at least 3/4 cup) 
1/4 cup chocolate chips 
1 3.9 oz box instant chocolate pudding and pie filling 
1 3/4 cup milk 
2 bananas 
2 tbsp peanut butter

1. Mix together pudding and milk for one minute, set aside. 
2. Melt peanut butter and chocolate chip in microwave, in 30 second intervals. Pour over pie shell. Cool and refrigerate for 15 minutes. 
3. Slice bananas and layer on bottom of pie shell (atop the PB and chocolate chip layer.) 
4. Pour pudding over top, smooth out and refrigerate for at least 2 hours, until set. 
5. Melt the remaining peanut butter, and drizzle on top of the pie just before serving.