Preheat oven to 350(F).
Combine all ingredients in processor; blend until mixture resembles moist crumbs, about 1 minute.
Transfer to 9-inch-diameter glass pie dish and press mixture onto bottom and up sides (not rim) of dish.
Bake crust until golden brown, about 12 minutes.
Remove from oven; press crust with back of spoon if puffed.
Cool crust completely.
Whisk sugar, cornstarch, and salt in heavy medium saucepan until no lumps remain.
Gradually whisk in cream, then milk.
Add yolks and scrape in seeds from vanilla bean; whisk to blend.
Cook over medium heat, whisking constantly, until pudding thickens and boils, about 5 minutes.
Add butter and stir until melted.
Spread warm pudding in cooled crust.
Chill until filling is cool, about 1 hour.
Thinly slice 3 bananas on diagonal.
Combine banana slices and 2 tablespoons orange juice in medium bowl; toss to coat.
Transfer banana slices to paper towels and pat dry.
Arrange enough banana slices in single layer over vanilla custard filling to cover completely.
Using electric mixer, beat cream cheese and powdered sugar in medium bowl until smooth.
Beat in vanilla, then peanut butter.
Beat cream in another medium bowl until firm peaks form.
Fold large spoonful of whipped cream into peanut mixture to loosen, then fold in remaining cream in 2 additions.
Spread peanut butter layer evenly over bananas.
Chill at least 3 hours. DO AHEAD Can be made 8 hours ahead. Keep chilled.
Thinly slice remaining banana on diagonal.
Toss with remaining 1 tablespoon orange juice, then pat dry with paper towels. Arrange banana slices around top edge of pie.
Sprinkle peanut brittle over bananas, if desired, and serve.
Serving idea: Came out more like banana pudding after chilling 3 hours -- was perfect consistency the next day, though. This is a perfect recipe for those who love peanut butter and banana sandwiches. The only downer was that it took quite awhile to make, due to having let the different layers cool. I would def. make it eight hours ahead of time. I also would coat the top layer of bananas with orange juice as they will brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (286g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 669 (71%)|
|Amt Per Serving||% DV|
|Total Fat 74.4g||99 %|
|Saturated Fat 35.4g||177 %|
|Monounsaturated Fat 26.9g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 1374.5mg||423 %|
|Sodium 184.1mg||6 %|
|Potassium 473.6mg||12 %|
|Total Carbohydrate 49.5g||15 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 46.9g|
|Protein 22g||31 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 939
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