Peanut Butter Banana Cream Pie

22 peanut butter sandwich cookies

1/2 cup lightly salted dry-roasted peanuts

1/4 cup butter, melted

1/2 cup granulated sugar

1/4 cup cornstarch

2 cups half-and-half

4 large egg yolks

3 tablespoons butter

2 tablespoons creamy peanut butter

2 teaspoons vanilla extract, divided

2 medium bananas

2 cups heavy cream

1/2 cup powdered sugar

Garnishes: halved peanut butter sandwich cookies, chopped lightly salted dry-roasted peanuts



1. Preheat oven to 350°. 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.



2. Bake at 350° for 10 to 12 minutes or until lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes).



3. Whisk together granulated sugar and cornstarch in a large, heavy saucepan. 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.



4. Stir butter, peanut butter, and 1 tsp. vanilla into sugar mixture. Place heavy-duty plastic wrap directly on warm custard (to prevent a film from forming), and cool 30 minutes.



5. 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.



6. 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. Serve immediately, or chill up to 4 hours.



Note: We tested with Nabisco Nutter Butter peanut butter sandwich cookies.



Southern Living