banana split cream pie

make the pie crust and set aside. For the pudding, mix sugar, egg yolks, cornstarch, and salt in a pan. Slowly whisk in milk and 1 1/3 cup cream over low heat and cook until mixture is thick and comes to a boil. Cook one minute more, whisking constantly.

Off heat, whisk butter and liqueur into pudding. Transfer pudding into a bowl and press plastic wrap directly onto surface. Chill until firm, two hours.

For the ganache, heat 1/2 cup cream and chopped chocolate in a bowl in the microwave, one minute. Whisk until smooth. Pour ganache into bottom of crust. Chill until set, then layer banana slices over ganache and spread pudding over bananas.

Top entire pie with whipped cream. Serve each slice with strawberry and pineapple toppings, chocolate syrup, peanuts and cherries. Makes 12 servings.

Nutty pie crust with peanuts or almonds:
2 cups flour, divided
1/2 cup dry roasted peanuts or toasted slivered almonds
1 1/2 sticks cold unsalted butter, diced, 12 tablespoons
1 teaspoon kosher salt
1/4 cup ice water

process 1 cup flour and nuts in a food processor until finely ground. Beat butter, remaining 1 cup flour, and salt in a bowl of the stand mixer fitted with a paddle attachment on medium speed until crumbly. Add nut mixture and water to butter mixture and beat until all butter is incorporated and a soft dough forms. Form dough into a disc, wrap in plastic wrap, and chill at least one hour or overnight.
Preheat oven to 375°. Roll out dough on a floured surface to 1/4 inch thick. Transfer dough to a 9 inch deep dish pie plate. Trim edge of dough with scissors leaving 1 inch overhang. Turn dough overhang under itself and crimp edges.Dock bottom of crust by pricking with a fork, then freeze 20 minutes. Bake crust lined with parchment paper, filled with pie weights or dried beans, on a baking sheet until edge of pie is set, 25 minutes. Remove weights and parchment. Bake crust until Golden, 25 minutes more then cool completely. Makes one 9 inch deep dish pie crust.