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.