Ingredients
1-1/2 cups crushed vanilla wafers (about 45 wafers)1/4 cup butter, meltedFILLING:2 tablespoons butter1/3 cup all-purpose flour2/3 cup packed brown sugar3/4 teaspoon ground cinnamon1/4 teaspoon salt1/4 teaspoon ground nutmeg2 cups 2% milk4 large egg yolks1/3 cup creamy peanut butter1 tablespoon dark rum1 teaspoon vanilla extract3 medium bananasWhipped cream, caramel sundae syrup and chopped salted peanuts
Preparation
Combine the wafer crumbs and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack.
In a large saucepan, melt butter. Stir in the flour, brown sugar, cinnamon, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the peanut butter, rum and vanilla.
Slice bananas into the crust; pour filling over top. Refrigerate for 3 hours or until set. Garnish as desired with whipped cream, caramel syrup and peanuts. Store leftovers in the refrigerator.
