CHOCOLATE–PEANUT BUTTER BANANA CREAM PIE
Increase half-and-half to 2½ cups plus 1½ tablespoons; use 2½ cups in pastry cream as directed. In step 3, while pastry cream cools, combine 4 ounces chopped milk chocolate and remaining 1½ tablespoons half-and-half in bowl and microwave until melted, about 40 seconds, stirring halfway through microwaving. In step 4, after tossing banana slices with juice, spread melted chocolate in bottom of empty baked pie shell and sprinkle ⅓ cup chopped salted dry-roasted peanuts over chocolate. Layer with pastry cream and bananas as directed. In step 5, whisk ¼ cup heavy cream with 2 tablespoons peanut butter in bowl until smooth. Using stand mixer fitted with whisk, whip remaining ¾ cup heavy cream, confectioners’ sugar, and remaining ½ teaspoon vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Fold peanut butter mixture into whipped cream and spread evenly over pie. Sprinkle pie with 2 tablespoons chopped salted dry-roasted peanuts. Refrigerate until set, 5 to 24 hours. Serve.