For the crust: Spray a 10-inch pie pan with nonstick cooking spray. Combine the cookies, sugar and butter in a food processor and pulse until crumbs form. Press into the pan and allow to set in the refrigerator, 2 hours.
For the filling: In the bowl of a stand mixer running on low speed, combine the bananas, cream cheese, peanut butter, honey, butter, sugar and heavy cream, adding in each ingredient one at a time until fully incorporated. Pour into the pie crust and refrigerate until set, 8 hours or overnight.
For the ganache: Melt the butter and chocolate together over a double boiler. Pour the ganache over the top of the pie and refrigerate until set, 3 hours.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Estelle's Southern Cuisine, Boston