1/4 cup unsalted butter, plus an additional 2 tablespoons
1 1/2 finely ground vanilla wafer cookies or shortbread cookie crumbs
1 1/4 cups milk
1 cup firmly packed brown sugar
2 tablespoons all-purpose flour
1 tablespoon dark rum
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
4 large egg yolks
1/3 cup creamy peanut butter
1 teaspoon vanilla extract
3 medium ripe bananas
1 cup heavy whipping cream
2 tablespoons granulated sugar
2 tablespoons finely chopped salted peanuts
1 tablespoon caramel syrup
Heat oven to 350 degrees F.
Melt 1/4 cup butter; stir together melted butter and crumbs until well combined; press into a 9-inch pie plate. Bake for 10 minutes; remove from oven and cool.
In a large saucepan, over medium heat, melt additional 2 tablespoons butter; cook for 2 minutes, stirring frequently, until golden brown. Whisk in milk, brown sugar, flour, rum, cinnamon, ginger and salt; bring to a simmer, whisking frequently. Whisk egg yolks together in a medium bowl, and gradually whisk in half of hot milk mixture until combined; whisk the egg mixture back into saucepan containing remaining milk. Heat mixture, whisking frequently, until it just comes to a boil, starts to thicken up, and coats the back of a spoon - about 1-2 minutes; strain into a large mixing bowl. Stir in peanut butter and vanilla until combined.. Cool bowl over an ice bath for 10 minutes, stirring occasionally.
Peel and diagonally slice bananas 1/4-inch thick, and layer into bottom of crust. Pour peanut butter filling over bananas, lightly cover, and cool completely in the refrigerator, about 1 hour, or until ready to serve.
When ready to serve, make the whipped cream: combine heavy cream and granulated sugar in a large mixing bowl, using a mixer on high speed, and beat until stiff peaks form - about 1-2 minutes. Spread or pipe whipped cream evenly on pie.
Sprinkle peanuts over the top, drizzle with caramel syrup, and serve.
Makes 8-10 servings