Peanut Butter Banana Cream Pie

Preheat oven to350°F.

Combine all ingredients in processor;blend until mixture resembles moist crumbs,about 1 minute.

Transfer to 9-inch-diameterglass pie dish and press mixture onto bottomand up sides (not rim) of dish.

Bake crustuntil golden brown, about 12 minutes.

Remove from oven; press crust with back ofspoon if puffed. Cool crust completely.

Whisk sugar, cornstarch, and salt in heavy mediumsaucepan until no lumps remain. Graduallywhisk in cream, then milk.

Add yolks andscrape in seeds from vanilla bean; whisk toblend. Cook over medium heat, whiskingconstantly, until pudding thickens and boils,about 5 minutes.

Add butter and stir untilmelted.

Spread warm pudding in cooledcrust. Chill until filling is cool, about 1 hour.

Thinly slice 3 bananas on diagonal.

Combine banana slices and 2 tablespoonsorange juice in medium bowl; toss to coat.

Transfer banana slices to paper towels andpat dry. Arrange enough banana slices insingle layer over vanilla custard filling tocover completely.

Using electricmixer, beat cream cheese and powderedsugar in medium bowl until smooth. Beatin vanilla, then peanut butter. Beat creamin another medium bowl until firm peaksform. Fold large spoonful of whipped creaminto peanut mixture to loosen, then foldin remaining cream in 2 additions.

Spreadpeanut butter layer evenly over bananas.Chill at least 3 hours. DO AHEAD: Can be made8 hours ahead. Keep chilled.

Thinly slice remaining banana ondiagonal. Toss with remaining 1 tablespoonorange juice, then pat dry with paper towels.Arrange banana slices around top edge ofpie.

Sprinkle peanut brittle over bananas, ifdesired, and serve.