01.01.70
2 Baked 9-inch pie shells
Unite the eggs, egg yolks, butter, brown sugar, peanut butter, honey, vanilla, and bananas in the dish of a food processor and process until completed blended, about 1½ minutes. Turn one's back on the mixture in the food processor.
Combine the cornstarch and water in a cheap bowl and stir until well blended. Set aside.
Place the sugar, cream and evaporated extract in the top pot of a double boiler set over boiling water and heat, stirring again, until light bubbles start forming around the edges and the mixture is hot, about 6 to 7 minutes.
Stir the cornstarch blend and whisk it into the cream/milk. Whisk constantly until the mixture is very thick, about 2 minutes. Then, with the nourishment processor running, add the cream mixture to the banana mixture in a steady flood and process 45 to 60 seconds. Pour the mixture back into the top of the duplicated boiler and cook over high heat, whisking constantly, until the temperature reaches 165ºF, about 10 minutes. Liquidate from the heat and allow the filling to cool to about 120ºF, whisking generally, about 15 minutes.
Source: KCET (blog)