Ingredients
Yield: about 12 servings
For the filling:
¼ cup banana liqueur
3½ tsp. unflavored gelatin
1 vanilla bean, split
2¾ cups milk
4 large egg yolks
¾ cup sugar
3 tbsp. cornstarch
To assemble:
1 (9-inch) blind-baked pie crust*
3 oz. bittersweet chocolate, chopped and melted
¼ cup creamy peanut butter
2-3 bananas, sliced
Juice of 1 lemon (optional)
For topping:
1¼ cups heavy cream
6 tbsp. confectioners’ sugar
1 tsp. vanilla extract
1 banana, sliced
Hot fudge sauce
Honey roasted peanuts, coarsely chopped
Preparation
