PEANUT BUTTER BANANA PIE
There are a few steps to this cool, creamy and very rich pie, but don't let that deter you. It's delightful! The vanilla wafer crust is a nice base for all the yumminess on top. The bananas and homemade custard almost become a thick banana pudding once in the crust. The fluffy peanut butter topping we could eat with a spoon.
Provided by Roberta Broussard
Categories Fruit Desserts
Time 1h
Number Of Ingredients 27
Steps:
- 1. Crust: Preheat oven 350 degrees. Put about 40 vanilla wafers into food processor or hand crush. Combine vanilla wafer crumbs, sugar, and softened butter, mix well.
- 2. Press into 9-inch pie plate.
- 3. Brush with egg white.
- 4. Put in oven and bake 10 minutes. Watch closely so it doesn't burn! Cool completely before you add the bananas and custard. You can buy vanilla wafer crust at the grocery store but I think this is better.
- 5. Slice bananas and put in 1/4 cup orange juice, this will prevent them from browning and add a little zip!
- 6. Drain bananas and place on the bottom of pie crust.
- 7. Custard: Add cornstarch, sugar, salt, both kinds of milk, egg yolks, vanilla and banana flavorings. You must stir constantly this while adding ingredients until well blended and smooth before putting on the heat.
- 8. Turn on the heat and keep stirring until thick and bubbly.
- 9. Remove from heat and pour on top of bananas in pie crust.
- 10. Peanut Butter Topping: Mix with mixer cream cheese and powdered sugar until smooth. Add 1/4 cup peanut butter, mix well. At this point taste the mixture to see if you like the strength of the peanut butter and add more if you want. I added another 1/4 cup (1/2 cup total) which I really liked. Blend additional peanut butter until smooth and creamy.
- 11. Take 8oz container of Cool Whip and 1/4 cup mini chocolate chips and fold into peanut butter mixture. Do not over stir.
- 12. Place peanut butter topping on top of custard.
- 13. Garnish (optional): Drizzle with caramel sauce. Top with crushed peanuts and/or mini chocolate chips.
- 14. Refrigerate until set - 5-6 hours or overnight.
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