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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I love peanut butter with banana, so it only made sense to me to create a pie with that combination. I also used the flavors of banana's foster to create this delectable pie.Emily Hobbs, Ozark, Missouri Ingredients:
1-1/2 cups crushed vanilla wafers (about 45 wafers) |
1/4 cup butter, melted |
filling: |
2 tablespoons butter |
1/3 cup king arthur unbleached all-purpose flour |
2/3 cup packed brown sugar |
3/4 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
2 cups 2% milk |
4 egg yolks |
1/3 cup creamy peanut butter |
1 tablespoon dark rum |
1 teaspoon vanilla extract |
3 medium bananas |
whipped cream, caramel sundae syrup and chopped salted peanuts |
Directions:
1. Combine the wafer crumbs and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack.
2. In a large saucepan, melt butter. Stir in the flour, brown sugar, cinnamon, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
3. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the peanut butter, rum and vanilla.
4. Slice bananas into the crust; pour filling over top. Refrigerate for 3 hours or until set. Garnish as desired with whipped cream, caramel syrup and peanuts. Store leftovers in the refrigerator. Yield: 8 servings.
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