Ingredients:

• 1 1/4 cup unsalted, dry-roasted peanuts
• 1/2 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 1/4 cup packed light brown sugar
• 1/4 cup sugar
• 2 tablespoon unsalted butter, room temperature
• 1 egg yolk
• 2 cup whole milk
• 3/4 cup heavy cream
• 1/2 cup sugar
• 3 tablespoon cornstarch
• 2 tablespoon  all-purpose flour
• 1/4 teaspoon kosher salt
• 5 large egg yolks
• 1/4 cup unsalted butter, cut into1/2 inch cubes
• 1 teaspoon vanilla extract
• 3/4 cup heavy cream, divided
• 2 tablespoon powdered sugar
• 3 ripe bananas
• 1/2 cup Fat Toad Farm Salted Bourbon Caramel
• 1 9 inch pie dish

Directions:

1. Peanut Crust: Preheat oven to 350 degrees. Pulse peanuts in a food processor until coarsely ground. Transfer 1/4 cup ground nuts to a small bowl; cover and set aside for garnish. Pulse remaining peanuts until peanut butter forms, about 2 minutes. Whisk flour, salt, and baking soda in a medium bowl. Using an electric mixer, beat both sugars, peanut butter, and butter until well combined and mixture resembles wet sand, 2-3 minutes. Beat in egg yolk and vanilla, occasionally scraping down sides of bowl, until well blended, about 3 minutes (mixture will be clumpy). Gradually add dry ingredients; beat just to combine (mixture will be crumbly; do not overmix or crust will be tough). Gather dough with your hands, place in pie dish, and press evenly onto bottom and up sides of dish. Bake until edges are deep golden brown, 15-17 minutes. Let cool on a wire rack. Can be made up to 2 days ahead. Cover tightly.
2. Vanilla Pastry Cream: Bring milk and cream to a simmer in a medium saucepan. Meanwhile, whisk sugar, cornstarch, flour, and salt in a large mixing bowl. Add egg yolks; whisk until smooth (mixture will be very thick). Whisking constantly, gradually add milk mixture to yolk mixture. Return to saucepan and cook over medium-low heat, whisking constantly, until thick, 2-3 minutes. Transfer to a blender with butter and vanilla. Puree until smooth, 1-2 minutes. Transfer to a medium bowl; press plastic wrap directly onto surface of pastry cream. Chill until set, at least 2 hours. Can be made up to 2 days ahead.
3. Assembly: Using an electric mixer or whisk, beat 1/2 cup cream and powdered sugar until medium-stiff peaks form. Cover and chill. Spread 1/4 cup vanilla pastry cream evenly over bottom of peanut crust. Slice bananas into 1/4 inch thick rounds. Layer half of the bananas over pastry cream. Top with 1 1/2 cups pastry cream. Arrange remaining bananas over; top bananas with remaining pastry cream. Whip remaining cream and put on top with reserved ground peanuts. Drizzle with Salted Bourbon Caramel.