To make the banana cream layer, in a small saucepan, combine the bananas, milk and 1 cup plus 2 tablespoons heavy cream. Bring to a boil over medium-high, stirring occasionally, 3 to 4 minutes; remove from the heat. Cover immediately with the pan lid and cool to room temperature, about 45 minutes, then refrigerate until cold, at least 1 hour.

Gently stir the chilled banana mixture. Strain it through a fine-mesh sieve set over a medium saucepan, shaking the sieve to encourage the liquid to drain off (you should have about 2 cups strained liquid); do not press on the bananas. Discard the bananas in the sieve. Into the liquid, whisk the cornstarch, followed by the white sugar, salt, whole egg and egg yolks.

Set the pan over medium and bring the mixture to a simmer, whisking constantly, then cook, whisking constantly, until very thick, about 2 minutes. Off heat, add the butter and vanilla; whisk until well combined.

Strain the banana cream mixture through a fine-mesh sieve set over a large bowl. Push it through with a silicone spatula, then scrape the bottom of the sieve to collect any pastry cream that clings. Press a piece of kitchen parchment directly against the surface and refrigerate until cold, at least 3 hours or up to 12 hours.

To make the crust, heat the oven to 350°F with the rack in the middle position. In a food processor, process the peanuts and white sugar until finely ground, about 30 seconds. Add the graham crackers, breaking them into pieces, and pulse until finely ground, 8 to 10 pulses. Add the melted butter and process until evenly moistened, 10 to 12 pulses.

Transfer the mixture to a 9-inch deep-dish pie plate. Distribute it evenly across the bottom and up the sides of the plate. Use a flat-bottomed ramekin or dry measuring cup to firmly press the crumbs into an even layer in the bottom and up the sides of the pie plate. Freeze uncovered for about 10 minutes.

Bake the chilled crust until lightly browned at the edges, 10 to 12 minutes. Transfer to a wire rack and cool completely, about 30 minutes.

To make the peanut butter layer, in a stand mixer with the paddle attachment, beat the cream cheese on medium until smooth, about 30 seconds. Add the peanut butter, powdered sugar and salt; beat on medium, scraping the bowl as needed, until just barely combined, 15 to 20 seconds; do not overbeat. Fold the mixture a few times by hand, scraping the bottom and side of the bowl to ensure no large pockets of cream cheese remain.

In a medium bowl, whip the cream with a hand mixer or by hand with a whisk until it holds firm peaks. Using a silicone spatula, fold the whipped cream into the peanut butter mixture until no streaks remain. Fold in the peanuts, then scrape the mixture into the cooled crust and spread in an even layer. Refrigerate, uncovered, until chilled, about 1 hour.

To finish the banana cream layer, remove the pastry cream from the refrigerator. In a medium bowl, whip the remaining ⅓ cup cream with a hand mixer or by hand with a whisk until it holds firm peaks. Using the hand mixer or whisk, whip the chilled pastry cream until smooth. Fold the whipped cream into the pastry cream until well combined. Evenly spread the banana cream layer on top of the peanut butter layer. Refrigerate uncovered while you prepare the meringue or cover and refrigerate for up to 12 hours.

To make the meringue, in a medium saucepan, bring about 1 inch of water to a bare simmer. In the bowl of a stand mixer, combine the egg whites, brown sugar and salt. Set the bowl over the saucepan; make sure the bottom does not touch the water. Whisk constantly until the sugar has dissolved and the mixture reaches 160°F on an instant thermometer, 3 to 4 minutes; it will be frothy and almost doubled in volume.

Add the vanilla and attach the bowl to the stand mixer along with the whisk attachment. Beat on medium-high until the meringue holds stiff peaks, about 5 minutes; it’s fine if the meringue is still slightly warm. Remove the pie from the refrigerator and spread or, using a large pastry bag fitted with a pastry tip, pipe the meringue onto the banana cream layer. Using a kitchen torch, toast the meringue until caramelized in spots. Serve immediately or refrigerate for up to 2 hours.