-
1
Preheat the oven to 350 degrees F. Butter a deep 9 by 2-inch pie plate.
-
2
Drizzle the crushed vanilla wafers with the melted butter and stir until blended.
-
3
Press on the bottom and up the sides of the pie plate.
-
4
Pop in the oven and bake until lightly browned, 20 to 25 minutes.
-
5
Cool on a wire rack for about 30 minutes.
-
6
Toss the banana slices with the orange juice, making sure all the slices get coated.
-
7
(This helps keep the bananas from browning.)
-
8
Place the slices on a paper towel-lined plate and pat any excess juices dry.
-
9
Arrange half the banana slices in a single layer over the cooled crust.
-
10
Cover completely with the Chocolate Pudding, spreading it with an offset spatula or butter knife.
-
11
Top with the rest of the bananas.
-
12
Sprinkle the peanut brittle crumbs over the bananas.
-
13
Place dollops of the Peanut Butter Cream on top, spreading it out evenly.
-
14
Chill the pie in the refrigerator for at least 3 hours.
-
15
Whip the cream until stiff peaks are just about to form.
-
16
Whip in the almond extract and sugar until stiff peaks form.
-
17
Take the pie out of the refrigerator.
-
18
Place dollops of the whipped cream on top and spread it out evenly.
-
19
Scatter pieces of peanut brittle on top and serve.
-
20
Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps.
-
21
Crack the eggs into the bowl, add the yolks and whisk into a paste.
-
22
Slowly whisk in 1 cup milk until it is fully incorporated, and then whisk in the remaining 1 cup milk.
-
23
Put the milk mixture into a saucepan and put over medium heat.
-
24
Cook, whisking constantly, until it starts to look like pudding, 10 to 15 minutes.
-
25
It will begin to bubble and it will hold soft peaks when you lift the whisk out.
-
26
Take off the heat and cool to room temperature.
-
27
Cook's Note: To prevent a skin from forming, cover the pudding with plastic wrap, pressing down directly on the surface of the pudding.
-
28
Poke a few holes throughout to allow to cool to room temperature.
-
29
Beat the cream cheese and confectioners'sugar with an electric mixer until completely smooth.
-
30
Add the vanilla and peanut butter, beating until fully incorporated.
-
31
In a separate bowl, beat the heavy cream until stiff peaks form.
-
32
Working in batches, taking care not to deflate the whipped cream, fold a large spoonful of whipped cream into the peanut butter mixture.
-
33
Fold in the remaining cream in 2 additions.
