Peanut Butter-Banana Cream Pie

This delicious pie is so simple that there is no doubt about it. Be sure to let the cake and custard melt in the refrigerator for 4-48 hours before pouring the cream.
Preheat the oven to 350 degrees. Chop the cookies and peanuts in a food processor for about 1 minute or until they are finely chopped. Combine the cookie mixture and melted butter. Squeeze the crumble mixture onto the bottom, top sides, and edges of a lightly oiled 9-inch pie dish.Bake at 350 ° C for 10-12 minutes or until the cake is lightly browned. Transfer to a wire rack and let cool completely (about 30 minutes).Whisk together the granulated sugar and cornstarch in a large, heavy saucepan. In a medium bowl, whisk together the cream and egg yolks. Gradually beat the mixture in half with the sugar and bring to a boil over medium heat, whisking constantly. Cook, whisking constantly, for 1 minute; remove from heat.Combine the butter, peanut butter, and 1 teaspoon vanilla with the sugar mixture. Cover the warm custard with a thick plastic wrap (so that no film forms) and let it cool for 30 minutes.Slice the bananas into 1/2-inch thick slices; place in a single layer on the bottom of the cake, completely covering the bottom. Spread the custard over the bananas; cover and refrigerate 4 to 48 hours.Beat the cream on high speed with an electric mixer until frothy; gradually add the powdered sugar and remaining 1 tsp vanilla, whisking until soft peaks form. Top the pie with a mixture of whipped cream. Serve immediately or refrigerate for up to 4 hours.Note: We tested the Nabisco Nutter Butter peanut butter sandwich cookie.