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1
Preheat oven to 350F.
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2
Combine all ingredients in processor; blend until mixture resembles moist crumbs, about 1 minute.
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3
Transfer to 9-inch-diameter glass pie dish and press mixture onto bottom and up sides (not rim) of dish.
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4
Bake crust until golden brown, about 12 minutes.
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5
Remove from oven; press crust with back of spoon if puffed.
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6
Cool crust completely.
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7
Whisk sugar, cornstarch, and salt in heavy medium saucepan until no lumps remain.
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8
Gradually whisk in cream, then milk.
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9
Add yolks and scrape in seeds from vanilla bean; whisk to blend.
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10
Cook over medium heat, whisking constantly, until pudding thickens and boils, about 5 minutes.
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11
Add butter and stir until melted.
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12
Spread warm pudding in cooled crust.
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13
Chill until filling is cool, about 1 hour.
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14
Thinly slice 3 bananas on diagonal.
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15
Combine banana slices and 2 tablespoons orange juice in medium bowl; toss to coat.
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16
Transfer banana slices to paper towels and pat dry.
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17
Arrange enough banana slices in single layer over vanilla custard filling to cover completely.
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18
Using electric mixer, beat cream cheese and powdered sugar in medium bowl until smooth.
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19
Beat in vanilla, then peanut butter.
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20
Beat cream in another medium bowl until firm peaks form.
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21
Fold large spoonful of whipped cream into peanut mixture to loosen, then fold in remaining cream in 2 additions.
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22
Spread peanut butter layer evenly over bananas.
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23
Chill at least 3 hours.
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24
DO AHEAD: Can be made 8 hours ahead.
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25
Keep chilled.
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26
Thinly slice remaining banana on diagonal.
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27
Toss with remaining 1 tablespoon orange juice, then pat dry with paper towels.
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28
Arrange banana slices around top edge of pie.
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29
Sprinkle peanut brittle over bananas, if desired, and serve.
