| PEANUT-BUTTER BANANA CREAM PIE |

| PEANUT-BUTTER BANANA CREAM PIE | image

Categories Banana

Yield 10-12

Number Of Ingredients 12

(For the crust)
26 Nutter Butter cookies
4 tbsp. butter, melted
(For the filling)
2 bananas, sliced about 1/4 inch thick
1 oz box vanilla pudding (prepared according to instructions on box, you will need 2 cups milk)
2 cups heavy cream
2 tbsp. sugar
1/2 tsp. vanilla
1/4 cup + 2 tbsp. peanut butter
2 tbsp. mascarpone or cream cheese
chocolate syrup for drizzling (optional)

Steps:

Add all but two of the cookies to a gallon-sized ziplock bag, seal well. Using a rolling pin, mash the cookies until they have turned into crumbs. Add the crumbs to a medium sized bowl and drizzle in the melted butter. Toss to fully coat the crumbs. Pour into a 9 inch pie dish and begin spreading out the crumbs and pressing firmly along the bottom and up the sides of the pie pan to create your crust. Once firm, pop your crust in the freezer while you finish preparing the filling. Now make your vanilla pudding, according to the instructions on the box. I like to whisk together the contents of the box plus 2 cups of cold milk. It thickens within five minutes and is ready to go. In a large bowl, add the heavy cream, sugar and vanilla. Begin beating the mixture, either by hand or using an electric mixer. Once it begins to thicken, but is not completely whipped cream yet, add the peanut butter and mascarpone. Continue beating the whipped cream until stiff peaks form. Now that everything has been prepped, remove your crust from the freezer and place the banana slices in an even layer covering the entire crust. Add the vanilla pudding next, evenly spreading it. Top with the peanut-butter whipped cream, using a rubber spatula to push the cream to the edges of the pie. If you would like, drizzle with chocolate syrup, and crush the remaining two Nutter Butters on top. Store in the fridge until ready to serve. Enjoy!