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This banana cream pie from Linda Lomelino’s gorgeous new cookbook, Lomelino’s Pies: A Sweet Celebration of Pies, Galettes, and Tarts, has a salty-sweet, crispy base topped with mountains of peanuts, vanilla cream, bananas and cloud-like whipped cream. And, great news, there’s no need to exercise self-restraint: It’s best to eat it the day you bake it so the crust doesn’t get soggy.
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