Peanut Butter Banana Cream Pie

Preheat the oven to 325°F (165°C).

Put the cornflakes in a large bowl and crush them with your hands until they’re mostly broken up but still have some small and medium pieces. Stir in the chopped peanuts.

Add the butter, brown sugar, granulated sugar, water, and salt to a medium saucepan over medium heat.

Stir often until the butter melts and the mixture starts to simmer. Once it’s bubbling, let it cook for about 2 minutes, then take it off the heat.

Stir in the peanut butter and vanilla until smooth.

Pour ¾ cup of the warm peanut butter mixture into a liquid measuring cup (save the rest for the sauce). Pour it over the cornflakes and peanuts and toss until everything is evenly coated.

Transfer the mixture to a 9-inch pie plate. Use the bottom of a measuring cup or glass to press it firmly into the bottom and up the sides.

Note: If it’s too crumbly to hold together, stir in 1–2 tbsp of melted butter before pressing.

Bake for 12–13 minutes, until set and lightly golden.

As soon as it comes out of the oven, gently press down any spots that puffed up or shifted. Let it cool completely.

While the leftover peanut butter mixture is still warm, whisk in 2 tbsp of heavy cream until silky and smooth.

Set aside until the crust is cool.

Pour the sauce into the cooled crust and spread it into an even layer. Refrigerate until the sauce sets and the diplomat cream is ready.

Sprinkle the gelatin over the cold water in a small bowl and let it sit for 5–10 minutes to bloom.

In a medium heatproof bowl, whisk the egg, egg yolks, sugar, cornstarch, and salt until smooth.

Heat the milk in a medium saucepan over medium heat until it’s steaming but not boiling.

Slowly pour a couple ladlefuls of the hot milk into the egg mixture, whisking the whole time.

Pour everything back into the saucepan. Cook over medium heat, whisking constantly, until it thickens like pudding and starts to bubble.

Take it off the heat and immediately whisk in the bloomed gelatin until it’s fully dissolved.

Whisk in the butter and vanilla bean paste until smooth.

Press the pastry cream through a fine-mesh strainer into a large clean bowl with a spatula.

Press plastic wrap right onto the surface so it doesn’t form a skin. Refrigerate until completely cool, about 45 minutes to 1 hour.

Once chilled, whisk the pastry cream again until smooth.

Whip the cold heavy cream to medium peaks using a stand mixer with the whisk attachment or a hand mixer.

Whisk the whipped cream into the pastry cream in two additions until smooth, light, and fully combined.

Slice 2 bananas into coins about ¼ inch thick. Save the rest for topping right before serving so they don’t brown.

Arrange half the banana slices in an even layer over the peanut butter sauce.

Spread half the diplomat cream over the bananas and smooth it out with an offset spatula.

Add the rest of the banana slices in a second layer.

Top with the remaining diplomat cream and smooth the top.

Refrigerate for at least 2 hours, or overnight.

Right before serving, top with the reserved banana slices and extra whipped cream if you like. Serve cold.