Chocolate Ganache (Truffle) Topping (**see note below)
Place chocolate chips and butter in glass or metal mixing bowl.
Pour the cream into a sauce pan and over medium-high heat, and warm the cream just until simmering.
Remove from heat and pour over chocolate chips to cover completely. Let sit undisturbed for 10 minutes to melt chocolate.
After 10 minutes whisk by hand until mixed, glossy & smooth.
Peanut Butter Fudge Topping (**see note below)
Place chocolate chips into a glass bowl. Scoop peanut butter over the chocolate chips.
Microwave on high at 15-20 second intervals, stirring each time. It should take less than 1 minute for the chocolate and peanut butter to melted and smooth.
Peanut Butter Cup Topping
In large bowl mix together the peanut butter, butter, powdered sugar, graham cracker crumbs and vanilla. This will be a little stiffer than a cookie dough. Set aside and refrigerate until ready to use.
Pie Filling & Assembly
In a large bowl combine the cream cheese, 1 cup powdered sugar. Beat with an electric mixer (I like KitchenAid) about 4 to 5 minutes and light and fluffy.
In a separate bowl, whip whipping cream with vanilla until whip until stiff peaks form (about 5 to 6 minutes).
Add the whipped cream into the peanut butter mixture and beat with electric mixer for another 1 to 2 minutes.
Spread about 1/2 to 3/4 cup filling into the bottom of the vanilla wafer crust.
Slice the bananas and gently press them into the filling. Cover the bananas with enough filling just to cover and seal the crevices.
MEasure out 1 cup of the peanut butter cup topping and stir into the remaining peanut butter filling. Spread over the entire surface of the pie.
Sprinkle the remainder of the peanut butter cup topping crumbles. Drizzle on generous amounts of the melted peanut butter fudge, followed by chocolate ganache (there will be some left overs).
Top with the crumbled bacon and refrigerate for 4 to 5 hours.
Store any extra toppings in the refrigerator for up to 2 weeks.
Notes
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