You might just want to stop forgetting about your New Year’s Resolution to stop eating desserts. If love the combination of banana and peanut butter, (that part is healthy right) than look no further than this dessert recipes for Peanut Butter Banana Cream Pie Recipe from Southern Living’s January Issue. What makes this pie great for entertaining is they suggest you allow the custard and pie filling meld for 4 to 48 hours. So all you need to do a few hours before the guests arrive is make the whipped cream.
Making the crumb crust is the fun and super easy part that the kids can even get involved with. The crust is made from no other than Nutter Butter Cookies. Surprisingly my kids had a hard time finding this classic cookie at the store. Not sure if they are phasing this out or they are just typical males that don’t look for things well.
I used a food processor to make the crust which makes this process super easy. I also like to use the bottom of a steel measuring cup to press the crumb crust down. This recipe makes plenty of crust, it is pretty thick compared to other crumb crust recipes I have made. It smells like you are baking peanut butter cookies while this is in the oven.
While the crust is baking and cooling you can get to the more technical part of this pie, the custard. Just plan on sticking around and whisking for a while. I was not sure if my non fat half and half would ruin the recipe, but it made a thick custard eventually. (it may have taken a little longer than the recipe suggested but saved a few calories:)
Once the cream custard has cooled it is time to assemble the pie. Layer the bananas as closely to one another as possible.
Cover the bananas with the cooled peanut butter cream.
All done time to cover this baby and allow to meld for 4 to 48 hours. I made this the morning we were going to eat it so it stayed in the fridge for 9 hours. We also ate it 3 days after and still amazing.
Whipped cream time. I actually think I under whipped my cream as the pie fell apart when I cut it, but for the family no biggie as it all tasted amazing.
Want a bite? Two flavors that meld so wonderfully peanut butter Banana Cream Pie. A great recipe for any occasion.
Peanut Butter Banana Cream Pie
- 22 Peanut Butter Sandwich cookies, we used nutter butter
- 1/2 cup dry roasted peanuts
- 1/4 cup butter, melted
- 1/2 cup sugar
- 1/4 cup Corn Starch
- 2 cups half & Half, we used non fat
- 4 large egg yolks
- 3 tbsp butter
- 2 tbsp creamy peanut butter
- 2 tsps vanilla extract, divided
- 2 medium bananas, ripe
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 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. we used a glass pie dish
- . Bake at 350° for 10 to 12 minutes or until lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes)
- 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 or until thickened remove from heat. (using low fat milk too longer)
- 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. We moved the mixture to a glass bowl to allow it to cool faster.
- 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.
- 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.
Nutrition Information:Yield: 8
Amount Per Serving: Calories: 567 Saturated Fat: 22g Cholesterol: 203mg Sodium: 245mg Carbohydrates: 42g Fiber: 1g Sugar: 28g Protein: 8g