Peanut Butter Banana Cream Pie

until chocolate has completely melted and mixture is smooth. The finer you chopped the chocolate the quicker it will melt with the cream. If its not melting do not microwave it. If needed see Troubleshooting Chocolate Ganache. Once ganache mixture is smooth set it aside while you make the peanut butter filling
Make the filling Using a hand mixer or a stand mixer fitted with a whisk attachment beat the heavy cream on mediumhigh speed until stiff peaks form about 35 minutes. Spoon the whipped cream into a bowl and set aside. Using the same mixing bowl no need to rinse clean! beat the cream cheese peanut butter confectioners sugar and vanilla extract together on mediumhigh speed until combined. Mixture will be thick. Fold in the whipped cream until smooth. Be gentle you dont want to deflate that whipped cream.
Assemble the pie Spread chocolate ganache over the cooled crust. Slice 2 bananas and place the slices in a single layer over the ganache. The other bananas are for topping the pie. Spread peanut butter filling evenly on topthe banana slices may move around a little bit as the filling is heavy but take your time and spread it on as well as you can.
Cover the pie and chill in the refrigerator for 56 hours and up to 1 day.
Make the whipped cream Using a hand mixer or a stand mixer fitted with a whisk attachment beat the heavy cream confectioners sugar and vanilla on mediumhigh speed until stiff peaks form about 45 minutes.
Slice 2 remaining bananas and arrange on top of chilled pie. Top with whipped cream. See make ahead instructions below if you want to decorate with whipped cream in advance. If making chocolate curls run a vegetable peeler down the long side of a Hersheys milk chocolate bar. Carefully place
on top of whipped cream if desired. Garnish with Nutter Butter cookie if desired.
Slice and serve cold. Store leftover pie covered in the refrigerator for up to 5 days.