To make the peanut butter cookie dough crust, place the peanuts and salt into a food processor, and process until the texture is mostly fine with some uneven pieces remaining. Then add the maple syrup and vanilla extract.

Process again until the mixture starts to clump and stick in the machine. If the mixture appears too dry to clump together, add a small amount of water 1 tablespoon at a time until it will stick together.

Place the peanut butter cookie dough crust into a 9″ pie plate, and pat it evenly into a pie crust. Cover and refrigerate the crust while you prepare the rest of the pie.

Make the peanut butter pudding by first whisking together the maple syrup and tapioca starch in a medium sized saucepan until no lumps remain. Then add the coconut milk and pinch of sea salt.

Place the saucepan over high heat, and whisk constantly just until the mixture comes to a boil. Then immediately remove the pan from the heat and whisk in the vanilla extract and peanut butter until completely combined.

Transfer the pudding to a container with an airtight lid, and refrigerate until it’s room temperature or chilled.

Then make the coconut whipped cream by scraping the hardened cream off the top of both cans, reserving the liquid for another use like a smoothie.

Then with an electric mixer, whip the cream on high speed until it becomes fluffy, 2-3 minutes, scraping down the sides as necessary.

Finally, add maple syrup to taste, a pinch of sea salt, and vanilla extract. Whip the cream again on high speed for 1-2 minutes, then transfer it to a container to be refrigerated.

When the pudding has cooled to room temperature, remove it from the fridge. Measure out 3/4 cup of the coconut whipped cream, and fold it into the pudding until it’s completely combined.

Then remove the crust from the refrigerator and thinly slice 1-2 bananas to layer across the bottom of the crust. You’ll need more or less bananas depending on their size. I used 1.5 for the bottom layer, and 1.5 for the topping for a total of 3.

Pour the pudding over the top of the sliced bananas. Then cover the pie tightly and refrigerate it for 6-8 hours, or until it’s firm enough to slice.

When the pie is thoroughly chilled, remove the remaining whipped cream from the refrigerator. From here you can either put it into a pastry bag fitted with the tip of your choice to pipe a design around the edge. Or you can spread it with a swirly pattern in the middle of the pie.

Finally, thinly slice 1-2 bananas to decorate the top with, and sprinkle with peanuts if desired.