1 (9 inch) prepared chocolate cookie crumb crust
1 (18.25 ounce) package yellow cake mix
1 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking soda
1 cup butter, melted
1 cup confectioners' sugar
1 tablespoon water
1/4 teaspoon vanilla extract
2 eggs
1 teaspoon pumpkin pie spice
1 cup milk
1 cup sweetened corn syrup
1 (3 ounce) package instant coconut cream pudding mix
Butterfly banana pecan halves in a large greased 9-ring baking dish. Place 1 cup peanut butter filling in large mixing bowl; stir with hands until no streaks remain. Dip each peach half in cream sugar, then pinch edges to seal. Heat over medium heat, stirring constantly, until bubbles begin to burst; boil and remove from heat, allowing to cool completely.
In a medium bowl, cream together butter, brown sugar, powdered sugar, baking soda and melted butter until fluffy.
In a large bowl, beat confectioners' sugar, water and vanilla until smooth; gradually stir into peanut butter mixture.
Beat corn syrup slowly into peanut butter mixture. Beat milk, egg and pumpkin pie spice into peanut butter mixture until well blended. Pour into crust.
Bake in preheated oven for 25 to 30 minutes, until custard is just set. Cool completely. Serve warm.