Makes one 9-inch pie
Ingredients:
Crust:
19 peanut butter sandwich cookies
1/2 cup salted peanuts
1/4 cup unsalted butter, melted
Filling:
1/2 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon kosher table salt
4 egg yolks
2 cups half-and-half
1 (8-ounce) package cream cheese, softened
1/2 cup creamy peanut butter
2 teaspoons unsalted butter
1 teaspoon vanilla extract
2 medium bananas, sliced
Topping:
1 1/2 cups cold heavy whipping cream, divided
3 tablespoons creamy peanut butter
1/4 cup confectioner’s sugar
1 teaspoon vanilla extract
Garnish:
peanut butter sandwich cookies, salted peanuts, banana slices
- Preheat oven to 350 degrees. Lightly spray a 9-inch pie plate with cooking spray.
- For crust: In the work bowl of a food processor, process cookies and peanuts until finely chopped, about 1 minute. Add melted butter, and pulse until well combined. Press mixture into bottom and up sides of prepared pie plate.
- Bake until lightly browned, about 10 minutes. Let cool, completely.
- For Filling: In a large heavy-bottomed saucepan, whisk together granulated sugar, cornstarch and salt. Whisk in egg yolks and half-and-half until smooth; whisk in cream cheese. Bring mixture to a boil over medium heat, whisking constantly; cook, whisking constantly, for one minute.
- Remove from heat, and whisk in peanut butter, butter, and vanilla until melted and smooth. Cover with plastic wrap, pressing directly onto surface of filling to prevent a skin from forming. Let cool for 30 minutes.
- Arrange banana slices in bottom of crust. Spread filling over bananas. Cover and refrigerate for 4 hours.
- For topping: In a large bowl, beat 1/4 cup cream and peanut butter with a mixer at medium speed until smooth. Add confectioner’s sugar, vanilla, and remaining 1/4 cups cream, and beat at high speed until soft peaks form; spread onto pie.Serve immediately, or refirigerate for up to 4 hours. Garnish with cookies, peanuts and banana just before serving, if desired.
