Peanut Butter and Banana Pudding Pie

Ingredients For Crust 2 ¾ cups crushed vanilla wafers 2 Tbsp white sugar ½ Tsp kosher salt ½ cup melted unsalted butter

For the Peanut Butter Layer: 1 cup creamy peanut butter, divided 1 tablespoon unsalted butter 1 medium ripe banana, thinly sliced 1 cup confectioners' sugar, sifted

For the Banana Pudding Layer: 4 large egg yolks 1 cup white sugar ¼ cup cornstarch ¼ teaspoon kosher salt

2 ¼ cups half-and-half 4 tablespoons unsalted butter, softened, cut into pieces 2 teaspoons vanilla extract 1 teaspoon banana extract ¾ cup crushed vanilla wafers 1 medium ripe banana, thinly sliced

For the Topping: 1 cup heavy whipping cream 2 tablespoons confectioners' sugar, sifted ½ teaspoon vanilla extract

Directions Start with a 350°F oven. Mix cookie crumbs, sugar, and salt for crust in a medium basin. Stir melted butter into mixture to moisten. Press the crumb mixture evenly on the bottom and sides of a 9-inch deep-dish pie plate.

Bake crust for 10–12 minutes in preheated oven until golden brown and firm. Cool thoroughly on wire rack.

Heat 1/2 cup peanut butter and butter for the peanut butter layer in a small saucepan over medium-low heat, stirring. Allow to cool for 2 minutes after melting. Use a silicone spatula to evenly distribute ingredients into the chilled crust.  

Mix the remaining ½ cup peanut butter and confectioners' sugar in a bowl. Use a fork to combine the peanut butter and sugar into a crumbly, streusel-like mixture–about 2 scant cups. Sprinkle half this mixture on banana slices.

Whisk egg yolks for banana pudding layer in a medium bowl until thoroughly blended; set aside. Evenly mix sugar, cornstarch, and salt in a medium saucepan. Stir in half-and-half to distribute ingredients.

To temper eggs, remove skillet from heat and slowly add ½ to 1 cup of hot cream mixture while whisking vigorously. Whisk until smooth and blended. Add the egg mixture to the pan and heat on medium.

Push a layer of plastic wrap over the pudding mixture in a big mixing bowl to prevent a “skin” from forming. Cool to room temperature, 20–30 minutes.