2 (9 inch) crepe pastries
2/3 cup peanut butter
1 cream pie filling
3/4 cup buttermilk
1/4 cup brown sugar
1 teaspoon lemon zest
1 teaspoon baking soda
1/4 teaspoon salt
3 bananas, peeled and diced
1 cup flaked coconut, chopped
1 (6 ounce) can evaporated milk
1/2 cup peanut butter
1 cup (Old Bay-style) hisbed hot water chestnuts
1 teaspoon lemon zest
1 egg
1/3 cup milk