Pi(e) day!
Superfun peanut-graham crust
9 graham crackers (approx 5 oz)
1/4 cup salted, dry-roasted peanuts
1/4 tsp salt
6 tbsp melted butter (salted)
Filling
1/2 cup sugar
1/4 cup cornstarch
2 eggs
3 yolks
3 cups whole milk
2 tsp vanilla extract
1/4 tsp salt
2 tbsp chilled, unsalted butter
4 large, ripe bananas (not squishy) cut into 1/4″ discs
Topping
2 cups heavy cream
1/4 cup icing sugar (optional use powdered is fine)
1/4 cup chopped peanuts
Pulse crackers until fine,
add peanuts and salt, pulse a few times, leave some small chunks of peanut
pour in butter, pulse until holds together when squished.
Press into 9″ pie, bake at 350 until golden brown.
Remove, squish bottom, and sides into place, and bake another 5 mins, let cool.
In a large saucepan, whisk sugar, cornstarch.
Add eggs, and whisk until smooth and pale
Whisk in milk, vanilla, salt.
Medium heat, bring to simmer, whisking often, make sure to get into the corner of the saucepan. Approx 8-10 mins
Reduce heat to low to simmer and keep whisking for 3 mins.
Let cool 5 minutes, whisking every minute.
Add chilled butter and whisk until fully incorporated.
Either fold the bananas into the mix and then spread onto cooled crust, or layer the bananas on the bottom, and top with the cream mix.
Chill until set, at least 2 hours.
Just before servicing, whip up the whipped cream & sugar until stiff peaks.
Spoon over the pie, sprinkle the chopped peanuts, cut and serve.
Hot Water Crust (super flaky, better for savoury pies imho)
Generic cream filling from the top of this recipe