This show-stopping twist on banana cream pie comes to us by way of Chris Taylor and Paul Arguin, authors of “The New Pie.” Their three-layer creation, in a peanut and graham cracker crust, elevates the classic diner delight with a salty-sweet peanut butter base, as well as a striking brown sugar meringue topping. Sandwiched between them is a silky-smooth banana cream filling lightened by fluffy whipped cream. For best flavor and texture, make sure your bananas are nice and ripe—the exteriors should show lots of brown spots. Also, opt for regular creamy peanut butter, such a Skippy or Peter Pan. We found that “natural” peanut butter—that is, the type that separates on standing and requires mixing before use—tends to result in a filling with a gritty, granular feel. You can easily prepare the graham cracker crust, peanut butter layer and banana pastry cream ahead of time—just hold off on making and decorating with the meringue until you’re ready to serve the pie.