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1
Preheat the oven to 180 degrees Celsius.
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2
Mix the sugar, flour, and a pinch of salt in a bowl.
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3
Add the butter, and using two knives, cut the pieces into smaller lumps (roughly the size of peas). Add the lime zest, egg, and egg yolk and mix using a fork. Shape the dough into one piece using your hands.
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4
Cover with plastic wrap and refrigerate for 2 hours.
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5
Stretch the dough enough to cover the pie mold. Place it in the mold and add weight (rice or beans).
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6
Bake for 15 minutes, remove the weight, and bake until light golden brown.
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7
Remove and cool completely.
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8
In a saucepan, heat the heavy cream, milk, and half of the sugar. When the milk starts boiling, turn the heat off.
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9
Separately, mix the rest of the sugar with the cornstarch, a pinch of salt, and the egg yolks. Add a splash of the hot milk, stirring while pouring it in.
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10
Pour this mixture into the milk. Turn the heat on to medium-low.
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11
When it boils, count 40 seconds, then lower the heat and continue cooking.
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12
Remove from heat and pour into another bowl. Add the vanilla and butter. Cover the bowl with plastic wrap and let it cool completely.
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13
Mix the banana slices and the orange juice to keep them from darkening.
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14
To assemble the pie, pour a layer of pastry cream over the pie crust and then add a layer of banana slices. Repeat this process until there is no more pastry cream. Refrigerate for 1 hour.
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15
Mix the cream cheese with the superfine sugar until creamy and lump-free. Add the vanilla and the peanut butter.
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16
Separately, whip the cream to soft peaks using an electric mixer. Carefully add to the cream cheese and peanut butter.
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17
Pour over the pastry cream and refrigerate for 2 hours before serving.
