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- For the Peanut Butter Pastry Cream:
- 2 cups half-and-half
- ½ cup granulated sugar, divided
- Pinch salt
- 5 egg yolks
- 3 tablespoons cornstarch
- ¼ cup cold unsalted butter, cut into 4 pieces
- 1½ teaspoons vanilla extract
- ¾ cup creamy peanut butter
- For the Pretzel Crust:
- 1½ cups crushed pretzels
- ⅓ cup granulated sugar
- 9 tablespoons unsalted butter, melted
- For the Chocolate Ganache:
- 3 ounces semisweet chocolate, finely chopped
- ¼ cup unsalted butter
- ¼ cup heavy cream
- ½ teaspoon vanilla
- 1 tablespoon powdered sugar
- 2 bananas, sliced about ½-inch thick
- For the Whipped Cream:
- 1½ cups heavy cream (or heavy whipping cream)
- 4½ teaspoons granulated sugar
- 1 teaspoon vanilla extract
View Full Recipe at Brown Eyed Baker
%3C/p%3E%3Cp%3E7.%20Make%20the%20Whipped%20Cream:%20Pour%20the%20heavy%20cream,%20sugar%20and%20vanilla%20extract%20into%20the%20bowl%20of%20a%20stand%20mixer%20fitted%20with%20the%20whisk%20attachment.%20Turn%20the%20mixer%20to%20medium%20speed%20and%20whip%20to%20soft%20peaks,%20about%203%20to%204%20minutes.%20Spread%20the%20whipped%20cream%20evenly%20over%20the%20pastry%20cream.%3C/p%3E%3Cp%3E8.%20Garnish%20with%20crushed%20pretzels,%20chocolate%20and%20peanut%20butter,%20if%20desired.%20Pie%20leftovers%20can%20be%20covered%20with%20plastic%20wrap%20and%20refrigerated%20for%20up%20to%202%20days.%3C/p%3E){kind=link}