CHOCOLATE-BANANA-PEANUT PIE

Crust:

1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup finely chopped peanuts (salted peanuts are best if you can tolerate salt)


Preheat oven to 350 degrees.

In a small bowl, mix the crumbs and peanuts with the butter.  When well combined, press firmly into the bottom and up sides of an ungreased 9-inch pie plate.

Bake at 350 degrees for 10 minutes.  Allow to cool before filling.

Filling:
1 pkg (4-serving size) regular (NOT INSTANT) chocolate pudding and pie filling mix
1 3/4 cup milk
1/2 cup chunky peanut butter
2 medium-size firm bananas

Prepare the pudding/pie filling mix according to package directions substituting the 1 3/4 cup milk for that called for in the directions.

Remove from the heat and stir in the peanut butter until melted.  Allow to stand 5 minutes, stirring occasionally.

Slice the bananas into thin slices covering the bottom of the pie shell.  Carefully pour the filling over the bananas.  Press plastic wrap over the filling and refrigerate pie for at least 3 to 4 hours but no longer than 48 hours.

Remove the plastic wrap.  Garnish the pie with chocolate dipped banana slices that have been sprinkled with chopped peanuts, if desired.  Or just garnish with whipped cream, if you prefer.