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1
For the crust:
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2
Place the Maria crackers in the bowl of a food processor and process until coarsely ground.
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3
Add the peanuts and salt to the crumb mixture and process until finely ground.
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4
Add the melted butter and pulse until combined.
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5
Transfer the crust mixture into a 9 1/2-inch diameter glass pie dish, pressing and forming the crust evenly across the bottom and up the sides.
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6
Refrigerate for 10 to 20 minutes to solidify the butter.
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7
For the cream filling:
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8
Using a hand-held mixer, whip the cream cheese and butter at medium speed until fluffy with minimal lumps.
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9
Add the powdered sugar and cinnamon, whipping at low speed until just combined and being careful not to curdle the butter.
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10
Add the cream and whip to soft peaks.
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11
To assemble the pie:
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12
Spread the dulce de leche on top of the chilled crust.
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13
Top with the sliced bananas, forming 2 layers if necessary.
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14
Pour the whipped cream on top and spread evenly to completely cover the banana layer.
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15
Refrigerate and chill until set, about 2 hours.
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16
Top the pie with a 1-inch border of the remaining chopped peanuts.
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17
Warm the remaining dulce de leche in the microwave or on the stovetop until melted.
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18
Drizzle the dulce de leche on top of the pie and serve.
