For the crust: Spray a 10-inch pie pan
with nonstick cooking spray
. Combine the cookies, sugar
and butter in a food processor
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.