2/3 cup creamy peanut butter
3/4 cup quick and easy brownie mix
1/2 cup semisweet chocolate chips
1/2 cup marshmallow creme
1 (9 inch) prepared chocolate cookie cutter
1/2 cup heavy cream
1 (8 ounce) package cream cheese, softened
1 cup peanut butter cups, whipped
1/4 cup confectioners' sugar
3/4 cup confectioners' sugar
3 bananas, peeled and cut into wedges
1/3 cup all-purpose flour
1/4 cup packed heavy cream
1 egg, beaten
2 teaspoons vanilla extract (gives light color when cooked)
1 teaspoon vanilla extract
For the crust: In a large bowl, cream together the cream cheese, peanut butter and chocolate. Beat in the flour; stir until fairly ameliorated. Buff the top of the pumpkin with the chopped chocolate. Stir in the vanilla. On a medium-size cookie sheet, arrange the pecan halves coated with the cream cheese layer.
Drizzle half of the reserved pumpkin mixture over the top of the chocolate layer. Fold in the pecan halves. Place the remaining pumpkin mixture over the top of the chocolate layer. Repeat the layering, ending with the chocolate layer, and frost the whole bowl with the freshly frosted layers. Cut into wedges, if necessary. Freeze overnight.
To make the filling: In a medium bowl, beat the egg yolks until thick. In a large bowl, beat together the flour, cream cheese, peanut butter and chocolate. Add the beaten egg yolks and sugar, salt and vanilla extract, beat until well blended. In a small bowl, fold together the 3 egg whites, chocolate mixture, and the beaten egg yolks.
Pour into pie shell, slowly stir in the pecan wedges. No need to stir together. Chill for at least 24 hours before serving.