Super Duper P B & Chocolate Covered Banana Cream Pie

The only thing I like more then making pie is eating pie. I can make most of this pie by myself. Pie needs to be refrigerated for 3 hours or overnight before serving.

• Ready In: 15 mins
• Serves: 10

Ingredients

• 1  prepared  vanilla wafer pie crusts or 1  prepared nilla  pie crust
• 2  bananas, halved lengthwise and quartered
• 1.5 (1 ounce)  semi-sweet  baking chocolate squares
• 1⁄2 cup peanut butter
• 2  cups  cold  whole milk
• 2 (3 1/2ounce)  French vanilla instant pudding
• 2  cups  thawed Cool Whip Topping, divided
• 2  tablespoons salted peanuts, coarsely chopped
•  chocolate syrup, for drizzling
•  Reese's baking pieces, topping (optional)

Directions

1. Preheat oven to 350ºF. Bake pie shell for 5 to 8 minute or until golden brown. Cool completely.
2. Microwave chocolate and peanut butter on HIGH for 1 minute and stir till combined.
3. Add bananas to bottom of pie crust and drizzle chocolate mixture over bananas and set aside.
4. In a large mixing bowl add milk and pudding mixes. Beat until combined and thickened. Gently stir in 1 cup of the whipped topping.
5. Spread over bananas and top with remaining 1 cup whipped topping.
6. Refrigerate at least 3 hours or overnight.
7. Drizzle with chocolate syrup and sprinkle peanuts and REESE'S Premier Baking Pieces just before serving.
8. Store leftover pie in refrigerator.