1 (9 inch) sealed pie crust, baked
1 (8 ounce) package cream cheese, softened
1 teaspoon EACH-SHORT (1/2 pound) package frozen banana snack mix, thawed and drained
1 cup peanut butter
1 (25 ounce) can peanut butter cups
1 cup water (adjust treacle to desired consistency)
1 pinch salt
2 tablespoons cornstarch
1 teaspoon vanilla extract
3 tablespoons water (optional)
4 tablespoons peanut butter, divided
4 tablespoons white sugar
1 cup confectioners' sugar
2 eggs
3 tablespoons butter, chilled
Dissolve cream cheese in boiling water. Let cool. In a medium bowl, mixing together the room-temperature cream cheese with 1/3 cup peanut butter, whipped evenly until well blended. Continue this process until all of the cream cheese is incorporated. Place banana snack mix in a separate medium bowl and stir until all of the bananas are well coated. Place peanut butter spread in a large microwavable bowl. Fold peanut butter and 1/2 cup water into banana mixture; pour generously over the mix. In another large bowl, stir together the remaining 1/2 cup peanut butter, 1/2 cup water, cornstarch and salt. Stir gently until all of the ingredients start to thicken. Pour as much of the creamed mixture into pie pan as necessary; keep the vegetables covered.
Bake in preheated oven for 30 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 15 minutes. Bake for a further 18 to 21 minutes or until all edges are lightly browned and the filling is set.
To make the topping: In a medium bowl, stir together 2 tablespoons peanut butter and 2 tablespoons sugar. Add 2 tablespoons water if necessary. As a last resort, stir in the remaining 1 tablespoon peanut butter and 2 tablespoons sugar. To come to an even spread, stir in the egg mixture. For best results, keep pie warm but not over-baked.