Peanut Butter-Banana Cream Pie

Ingredients

• 2 medium bananas 
• 0.3 cup butter melted
• 3 tablespoons butter 
• 0.3 cup cornstarch 
• 2 tablespoons creamy peanut butter 
• 0.5 cup lightly dry-roasted peanuts salted
• 4 large egg yolks 
• 0.5 cup granulated sugar 
• 2 cups half-and-half 
• 2 cups heavy cream 
• 8 servings garnishes: peanut butter sandwich cookies salted halved chopped
• 22  peanut butter sandwich cookies 
• 0.5 cup powdered sugar 
• 2 teaspoons vanilla extract divided

Equipment

• food processor
• bowl
• sauce pan
• oven
• whisk
• wire rack
• plastic wrap
• hand mixer

Directions

1. Preheat oven to 35
2. Process cookies and peanuts in a food processor about 1 minute or until finely chopped. Stir together cookie mixture and melted butter. Press crumb mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate.
3. Bake at 350 for 10 to 12 minutes or until lightly browned.
4. Transfer to a wire rack, and cool completely (about 30 minutes).
5. Whisk together granulated sugar and cornstarch in a large, heavy saucepan.
6. Whisk together half-and-half and egg yolks in a medium bowl. Gradually whisk half-and-half mixture into sugar mixture, and bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute; remove from heat.
7. Stir butter, peanut butter, and 1 tsp. vanilla into sugar mixture.
8. Place heavy-duty plastic wrap directly on warm custard (to prevent a film from forming), and cool 30 minutes.
9. Cut bananas into 1/2-inch-thick slices; place in a single layer on bottom of crust, covering bottom completely. Spoon custard mixture over bananas; cover and chill 4 to 48 hours.
10. Beat cream at high speed with an electric mixer until foamy; gradually add powdered sugar and remaining 1 tsp. vanilla, beating until soft peaks form. Top pie with whipped cream mixture.
11. Serve immediately, or chill up to 4 hours.
12. Note: We tested with Nabisco Nutter Butter peanut butter sandwich cookies.