Banana-Peanut Butter Pie

INGREDIENTS:
1 baked 9-inch graham cracker shell
PEANUT BUTTER LAYER:
8 ounces Mascarpone, at room temperature
3/4 cup powdered sugar
1/2 cup chunky Jif® peanut butter
2 tablespoons milk
3 tablespoons chopped roasted peanuts
4 cups heavy cream, whipped with a little sugar to sweeten, in all
BANANA LAYER:
2 large bananas cut in 1/4 inch round slices
2 Tbls. butter
1/2 cup sugar
2 Tbsp. Brandy
GARNISH:
1/4 cup chopped roasted peanuts
Chocolate shavings
1 cup chocolate sauce in squeeze bottle
Powdered sugar in shaker
Fresh Nasturtium blossoms or mint sprigs
PREPARATION:
PEANUT BUTTER LAYER:
Using an electric mixer, beat the cream cheese and powdered sugar until smooth. Add the peanut butter, milk and peanuts. Beat the mixture until smooth. Fold half of the whipped cream into the peanut butter/cheese mixture. Spoon the filling into the tart shell and place tart into the refrigerator for one hour to firm. Set aside the remaining whipped cream in the refrigerator.
BANANA LAYER:
In a teflon skillet, heat the butter and sugar and brandy together until the ingredients have formed a carmelized glace'. Add the banana rounds and gently coat all surfaces of the bananas with the glace'. Let cool to room temperature and arrange the banana slices onto the top of the firmed up Peanut Butter layer.
SERVING AND GARNISH:
Place a piece of the tart in the center of a plate. Garnish the tart with whipped cream, chopped peanuts, shaved chocolate, chocolate sauce, powdered sugar, Nasturtium blossoms and mint sprigs.