In a bowl, mix the graham cracker crumbs and honey; mix well. Press into the bottom and 1 inch up the sides of a 9 inch pie plate, bake for 5 minutes. Place on cooling rack.
In a medium size bowl mix the ricotta and cream cheese with an electric mixer at high speed for 1 1/2 minutes. Add in the powdered sugar, peanut butter, and vanilla, mix with the electric mixer at high speed until well mixed, about 45 seconds.
Gently fold whipped topping into peanut butter mixture. Place sliced bananas over crust in pie plate and pour the peanut butter mixture on top, set aside.
Put chocolate in a heavy duty zip top bag, seal and place in boiling water until melted. Snip off a tiny corner and drizzle over pie, making criss cross lines.
Cover and freeze for at least 3 hours, let sit 15 minutes at room temperature before serving.