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Peanut Butter Banana Cream Pie Recipe

Peanut Butter Banana Cream Pie Recipe

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Ingredients

Count

Nutrition

1202

Calories

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Ingredients:

Serving

6 oz vanilla wafer cookies
6 tbsp (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 tbsp sugar
1/3 cup sugar
1 1/2 tbsp cornstarch
1/8 tsp salt
1 cup heavy whipping cream
1/2 cup whole milk
2 large egg yolks
1 vanilla bean , split lengthwise
1 tbsp unsalted butter
4 firm but ripe bananas, peeled, divided
3 tbsp orange juice, divided
3 oz cream cheese, room temperature
1/2 cup powdered sugar
1 tsp vanilla extract
1/3 cup creamy peanut butter ( do not use old-fashioned or freshly ground)
2/3 cup chilled heavy whipping cream
purchased peanut brittle, coarsely chopped (optional)

Directions:

For vanilla wafer crust: Preheat oven to 350°F. Combine all ingredients in processor; blend until mixture resembles moist crumbs, about 1 minute. Transfer to 9-inch-diameter glass pie dish and press mixture onto bottom and up sides (not rim) of dish. Bake crust until golden brown, about 12 minutes. Remove from oven; press crust with back of spoon if puffed. Cool crust completely.
For vanilla pudding filling: Whisk sugar, cornstarch, and salt in heavy medium saucepan until no lumps remain. Gradually whisk in cream, then milk. Add yolks and scrape in seeds from vanilla bean; whisk to blend. Cook over medium heat, whisking constantly, until pudding thickens and boils, about 5 minutes. Add butter and stir until melted. Spread warm pudding in cooled crust. Chill until filling is cool, about 1 hour.
Thinly slice 3 bananas on diagonal. Combine banana slices and 2 tablespoons orange juice in medium bowl; toss to coat. Transfer banana slices to paper towels and pat dry. Arrange enough banana slices in single layer over vanilla custard filling to cover completely.
For peanut butter layer: Using electric mixer, beat cream cheese and powdered sugar in medium bowl until smooth. Beat in vanilla, then peanut butter. Beat cream in another medium bowl until firm peaks form. Fold large spoonful of whipped cream into peanut mixture to loosen, then fold in remaining cream in 2 additions. Spread peanut butter layer evenly over bananas. Chill at least 3 hours. DO AHEAD: Can be made 8 hours ahead. Keep chilled.
Thinly slice remaining banana on diagonal. Toss with remaining 1 tablespoon orange juice, then pat dry with paper towels. Arrange banana slices around top edge of pie. Sprinkle peanut brittle over bananas, if desired, and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1202.29 Kcal (5034 kJ)
Calories from fat	918.66 Kcal
		% Daily Value*
Total Fat	102.07g	157%
Cholesterol	289.69mg	97%
Sodium	453.36mg	19%
Potassium	883.78mg	19%
Total Carbs	67.87g	23%
Sugars	40.28g	161%
Dietary Fiber	2.84g	11%
Protein	10.28g	21%
Vitamin C	8.5mg	14%
Vitamin A	0.9mg	29%
Iron	0.9mg	5%
Calcium	105.9mg	11%

Amount Per 100 g
Calories	407.95 Kcal (1708 kJ)
Calories from fat	311.72 Kcal
		% Daily Value*
Total Fat	34.64g	157%
Cholesterol	98.3mg	97%
Sodium	153.83mg	19%
Potassium	299.88mg	19%
Total Carbs	23.03g	23%
Sugars	13.67g	161%
Dietary Fiber	0.96g	11%
Protein	3.49g	21%
Vitamin C	2.9mg	14%
Vitamin A	0.3mg	29%
Iron	0.3mg	5%
Calcium	35.9mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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