Peanut Butter-Chocolate Banana Cream Pie |
|
 |
Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 12 |
|
My family loves this recipe. I found it in a Kraft food & family book. I will give the original recipe here. I have made a few changes for our family such as I like Reeses peanut butter and I use Semi-Sweet Chocolate Chips if I don't have the bakers chocolate. I hope you all enjoy it as much as we do. Shortcut: You can substitute a prepared Nilla Pie Crust for the Nilla wafers and butter. Cooking time is actually refrigeration time. Ingredients:
35 vanilla wafers, finely crushed |
1/4 cup butter, melted |
2 medium bananas, halved lengthwise, quartered |
2 (1 ounce) baker's semi-sweet chocolate baking squares, divided |
1/2 cup peanut butter |
2 cups milk |
2 (3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mix |
2 cups thawed cool whip topping, divided |
2 tablespoons planters cocktail peanuts, coarsely chopped |
Directions:
1. Preheat oven to 350°F
2. Mix wafer crumbs and butter until well blended; press firmly onto bottom and up sides of a 9-inch pie plate.
3. Bake 5 to 8 minute or until golden brown. Cool completely; top with bananas.
4. Make chocolate curls from 1/2 square of the chocolate; reserve for garnish.
5. Microwave remaining chocolate and the peanut butter on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Drizzle over bananas; set aside.
6. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended. Gently stir in 1 cup of the whipped topping. Spread over bannans; top with the remaining 1 cup whipped topping.
7. Refrigerate at least 3 hours or overnight. Top with chocolate curls and peanuts just before serving. Store leftover pie in refrigerator.
|
|