Animal Cracker Crust
6 oz chocolate animal cracker cookies by weight (about 1/2 package)
6 tbsp (3/4 stick) chilled unsalted butter, cut into 10-12 pieces
2 tsp sugar
Pulse animal crackers in food processor about 20 seconds until large crumbs. Combine all ingredients in processor and pulse until mixture resembles moist clumps, about 1 minute. Pour to 9-inch-diameter glass pie dish and press mixture onto bottom and up sides (not rim) of dish.
Banana Chocolate Pudding
3 ripe bananas sliced thin
Handful brown sugar
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
2 cups whole milk
1 cup skim milk
6 oz chocolate, chopped
1 tsp pure vanilla extract
1. Heat large skillet over medium-high heat. Melt butter and immediately add bananas and brown sugar. Cook until bananas are browned on both sides and very soft. Remove from heat and mash with fork.
2. Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Add mashed bananas and whisk until smooth. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.
3. Strain through a fine-mesh strainer into a serving bowl then pour into pie crust.
Peanut Butter Cream
3 ounces brickcream cheese (not whipped), room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/3 cup creamy peanut butter (do not use old-fashioned or freshly ground)
2/3 cup chilled heavy whipping cream
Using electric mixer, beat cream cheese and powdered sugar in medium bowl until smooth. Beat in vanilla, then peanut butter. In another medium bowl, beat heavy cream until firm peaks form. Fold large spoonful of whipped cream into peanut mixture to loosen, then fold in remaining cream in 2 additions. Spread peanut butter layer evenly over pudding. Chill at least 3 hours. DO AHEAD Can be made 8 hours ahead. Keep chilled.
Thinly slice 1 banana on diagonal. Toss with 1 tablespoon orange juice, then pat dry with paper towels. Arrange banana slices around top edge of pie. Sprinkle chopped peanut brittle over bananas (or chocolate covered peanuts) and serve.