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Peanut Butter Banana Cream Pie
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Brief Description
Peanut butter sandwich cookies, bananas, and peanuts make up this cool icebox pie.
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Main Ingredient
peanut butter sandwich cookies
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Category: Pies
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Cuisine: Southern
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Prep Time: 300 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: elicia62@gmail.com
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Posted On: May 15, 2017
Number of Servings:
Ingredients:
- 22 - peanut butter sandwich cookies
- 1/2 cups - lightly salted dry-roasted peanuts
- 1/4 cups - butter melted
- 1/2 cups - granulated sugar
- 1/4 cups - cornstarch
- 2 cups - half and half
- 4 - large egg yolks
- 3 tablespoons - butter
- 2 tablespoons - creamy peanut butter
- 2 teaspoons - vanilla extract divided
- 2 - medium bananas
- 2 cups - heavy cream
- 1/2 cups - powdered sugar
- - halved peanut butter sandwich cookies, chopped lightly salted dry-roasted peanuts optional, for garnish
Directions:
1. Preheat oven to 350°. Process cookies and peanuts in a food processor about 1 minute or until finely chopped. Stir together cookie mixture and melted butter. Press crumb mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate.
2. Bake at 350° for 10 to 12 minutes or until lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes).
3. Whisk together granulated sugar and cornstarch in a large, heavy saucepan. Whisk together half-and-half and egg yolks in a medium bowl. Gradually whisk half-and-half mixture into sugar mixture, and bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute; remove from heat.
4. Stir butter, peanut butter, and 1 tsp. vanilla into sugar mixture. Place heavy-duty plastic wrap directly on warm custard (to prevent a film from forming), and cool 30 minutes.
5. Cut bananas into 1/2-inch-thick slices; place in a single layer on bottom of crust, covering bottom completely. Spoon custard mixture over bananas; cover and chill 4 to 48 hours.
6. Beat cream at high speed with an electric mixer until foamy; gradually add powdered sugar and remaining 1 tsp. vanilla, beating until soft peaks form. Top pie with whipped cream mixture. Serve immediately, or chill up to 4 hours.
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