3/4 cup peanut butter chips 1 1/2 cup sugar 1/3 cup flour 2 cups milk 2 egg yolks, beaten 1 tablespoon butter 1 teaspoon vanilla extract 2 ripe bananas, sliced 1 1/2 cup heavy whipping cream 3 tablespoons sugar 1 1/2 teaspoon vanilla extract **Crust*** 1 1/2 cup zwieback or graham cracker crumbs 3 tablespoons sugar 1/2 cup ground peanuts 1/4 teaspoon cinnamon 6 tablespoons butter, melted
For Crust: Make crumbs from 6-oz. box zwieback biscuits or graham cracker crumbs (grind in blender of food processor). Mix together the ingredients in a small mixing bowl.
Spoon into a 9" pie pan and, using the back of a spoon, press firmly into the bottom and sides, but not above the rim. Bake 8-10 minutes. Cool before filling.
Sprinkle all but 1 Tbsp. of the peanut butter chips over the bottom prepared crust.
In a medium-sized heavy saucepan, combine 1 1/2 cups sugar and the flour; stir in the milk. Heat over medium heat, stirring often with a whisk, until it starts to bubble and has thickened.
Whisk a small amount of the hot mixture into the egg yolks in a small bowl, then whisk the yolks into the hot mixture in the saucepan and cook, stirring constantly, for 2-3 minutes.
Remove from the heat, whisk in 1 Tbsp butter and 1 tsp vanilla and let cool 10 minutes. Pour half the warm custard into the pie shell over the peanut butter chips. Arrange sliced bananas evenly over the custard; top with remaining custard; chill thoroughly.
Before serving, whip the cream with 3 Tbsp sugar and 1 1/2 tsp vanilla until it holds its shape. Mound the whipped cream over the pie, making decorative swirls, sprinkling remaining peanut butter chips evenly over the surface.
Serve, or chill up to 8 hours before serving.
Nutritional data has not been calculated yet.
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