Peanut Butter/Banana Cream Pie |
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Prep Time: 1440 Minutes Cook Time: 20 Minutes |
Ready In: 1460 Minutes Servings: 8 |
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This was in a local paper..have not had a chance to try it yet.. When I make it, will make substitutions especially the heavy cream..probably will try dream whip.. Ingredients:
3 cups graham crackers |
1/4 cup granulated sugar |
1 cup melted butter |
1/4 cup banana liqueur |
2 1/2 teaspoons knox unflavored gelatin |
1/4 cup creamy peanut butter |
1/2 cup powdered sugar |
hot fudge |
1 tablespoon vanilla extract |
2 3/4 cups milk |
4 large egg yolks |
3/4 cup granulated sugar |
3 tablespoons cornstarch |
2 medium ripe bananas |
2 ounces carbonated lemon-lime beverage |
2 cups heavy cream |
3/4 cup chopped roasted peanuts |
4 ounces hot fudge |
Directions:
1. For crust: heat oven to 350*.
2. Mix crumbs, sugar and butter (margarine) till moist.
3. Press into a greased 9 pie shell.and bake for 10 minutes.set aside on rack to cool.
4. to prepare FILLING:.
5. pour liquer into a metal bowl, sprinkle on gelatin, let thicken and soften (3-5 minutes).
6. then dissolve by resting bowl on top of a pan with 2 simmering water.
7. Combine vanilla and milk in a pan, bring to a boil.in large bowl, whisk yolks, add sugar gradually, whisking till color turns lemony (5 minutes?).
8. Whisk in cornstarch, and pour resulting mix into a pan set over medium heat, keep whisking till mix is thick enough to coat the back of a spoon.
9. Reduce heat, whisk for 2 more minutes.
10. Remove from heat and stir in liquer mix.
11. Cool for 30 minutes.slice bananas diagonally, brush on 7-up (lemon lime soda).
12. spread peanut butter over crust.layer on bananas.then filling.then bananas again.cover pan with plastic wrap, chill overnight.
13. to serve top each slice with whipped topping, a few nuts and hot fudge sauce drizzled over all.
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