Honeyed Peanut Butter Pie with Roasted Bananas and Milk Chocolate Ganache

24 chocolate sandwich cookies, very finely crushed or ground in a food processor

4 tablespoons butter, melted and cooled

3 medium bananas, sliced

2 tablespoons melted butter

3 tablespoons light brown sugar

1 cup chilled heavy cream

8 ounces cream cheese, softened to room temperature

1 cup powdered sugar

1 1/4 cups peanut butter

1/2 cup honey

1/2 cup milk chocolate chips

3 tablespoons heavy cream

1/4 cup chopped, salted peanuts

Preheat the oven to 350 degrees.  Place the Oreo crumbs and melted butter in a small bowl and stir with a fork until crumbs are just moistened.  Press the crumbs evenly over the bottom and up the sides of a 9-inch deep dish pie plate.  Place crust on baking sheet, then bake for 10 minutes.  Transfer it to a rack and let it cool completely before filling.

Place bananas in medium baking dish. Drizzle with 2 tablespoons melted butter and sprinkle with 3 tablespoons brown sugar.  Bake at 350 degrees, stirring occasionally, for 30 minutes or until bubbly and golden brown.  Let cool completely.

Whip heavy cream on high speed until it has stiff peaks. 

Beat the cream cheese and powdered sugar on medium speed until the cream cheese is smooth. Beat in the peanut butter and honey.  Using a large rubber spatula, gently stir in the whipped cream.  Fold in cooled roasted bananas just until evenly combined.  Spread filling into pie shell.

Melt the milk chocolate chips and 3 tablespoons heavy cream in the microwave for 90 seconds, stopping to stir every 30 seconds, until mixture is melted and smooth.  Spread over top of pie and sprinkle with the peanuts.  Let chill for 4-6 hours in fridge or until firm.