Banana Cream Peanut Butter Pie Cornflake Crust

Step 1: Pie crust:

Step 2: Process corn flakes in food processor until consistency of medium-fine crumbs.

Step 3: Lightly butter a 9” pie plate.

Step 4: In a large bowl, combine cornflake crumbs, brown sugar, salt, butter and peanut butter.

Step 5: Mix thoroughly, if it doesn’t hold together when you pinch a bit between your fingers, add an additional tablespoon or two of cornflake crumbs. If it feels too dry, add the slightest bit of additional melted butter.

Step 6: Press the crumb mixture along the bottom and up the sides of a 9” pie plate.

Step 7: Chill for 15 minutes.

Step 8: Preheat the oven to 325 degrees F. Bake the pie crust for 8 minutes.

Step 9: Remove to a rack to cool while you prepare the filling.

Step 10: Filling:

Step 11: In a small bowl, whisk together the egg yolks, cornstarch and 1/2 cup cold milk, set aside.

Step 12: In a large heavy-bottomed saucepan, combine the remaining 1 1/2 cups milk, 1 cup heavy cream, sugar and salt.( Or you can put a metal bowl on top of the pan of boiling water and whisk it)

Step 13: Warm the mixture over low heat until hot but not boiling.

Step 14: Tempering:

Step 15: Add a few tablespoons of the hot cream mixture into the egg yolk/cornstarch/cold milk mixture, whisking constantly.

Step 16: Continue gradually adding the hot cream mixture, whisking, until all of it has been added to the yolks.

Step 17: Pour this back into the saucepan and increase the heat to medium-high.

Step 18: Cook the custard, constantly whisking the mixture and getting into the corners of the saucepan, for about 8-10 minutes until it is thick and just begins to come to a boil.

Step 19: Reduce the heat to low, simmering the custard for about 5 minutes until thick and smooth.

Step 20: Add:

Step 21: Remove the pan from the heat, add the butter, peanut butter and vanilla.

Step 22: Use a rubber spatula to gently combine the pastry cream thoroughly with the peanut butter.

Step 23: Pour the mixture through a fine mesh strainer set over a medium bowl.

Step 24: Place a piece of plastic wrap on top of the custard to prevent a skin from forming.

Step 25: Place the bowl of pastry cream over an ice bath to expedite cooling.

Step 26: Cream:

Step 27: When the custard has cooled, whip the 1/4 cup of heavy cream until soft peaks have formed.

Step 28: Fold the whipped cream into the cooled custard.

Step 29: Fruit:

Step 30: Slice the bananas, saving some for garnish, placing them over the cooled pie crust.

Step 31: Spread the custard evenly over the bananas.

Step 32: Cover with plastic wrap and refrigerate until ready to serve.

Step 33: Garnish with additional lightly sweetened whipped cream and banana slices.

Step 34: Cover and refrigerate any leftovers.