Ingredients

  • 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 Tbsp butter
  • 2 Tbsp creamy peanut butter
  • 2 tsp vanilla extract, divided
  • 3 tsp J. Olive Co. Dark Chocolate Balsamic
  • 2 medium bananas
  • 2 cups heavy cream
  • 1/2 cup powdered sugar

Directions

  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).

Filling

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

Topping

  1. 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.

Original recipe found at Pour Olive

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