Directions:
- PEANUT BUTTER CRUST:.
- Beat shortening with sugar in a small bowl. Measure 1/8 cup of the beaten egg; you may discard the rest.
- Add in peanut butter and blend together with an electric hand mixer.
- Add the oats. (You may grind them in a food processor. These help to make the crust crunchier and less soggy.).
- Preheat oven to 325 degrees before dropping onto a cookie sheet.
- Make small balls and flatten each drop with the back of a metal spoon.
- Bake for 12 minutes and remove to an oven-safe wire cooling rack. Turn off the oven. Return the cookies (on the cooling rack) to the oven for an additional 5 minutes.
- Put baked cookies into a food processor and grind down to coarse crumbs. Melt butter in microwave. Mix with the crumbs in a small bowl.
- Using your fingers, press the mixture into the bottom of a 9 or 10 inch pie plate.
- PIE FILLING:.
- Mix first three ingredients (corn starch, sugar, salt) in a large bowl.
- Measure milk into a medium to large saucepan, and dissolve the dry mixture in it. Make sure NO lumps are left.
- Turn on burner to medium heat and stir continuously. When bubbles begin to burst at the surface and mixture has thickened, stop cooking.
- Add in butter and vanilla, stirring well.
- Transfer half the mixture back to your mixing bowl. Combine with eggs and stir vigorously. Transfer this back to the saucepan with the rest of the pudding and combine.
- Heat on medium to return the mixture to bubbling.
- Slice bananas and layer half over the pie crust. Add half the pudding mixture, then the rest of the banana slices, then the rest of the pudding mixture.
- Let cool. After about an hour, transfer to refrigerator.
- Once the pie filling has set, top with Cool Whip.
- CARAMEL DRIZZLE:.
- Combine sugar and water in a very small saucepan.
- Heat on high to boiling.
- Keep the solution boiling the entire time and stir. When the mixture has become medium to dark brown, add the whipping cream.
- Stir. Heat on high again to let the mixture become uniform. Let boil for at least 2 minutes.
- Put in a plastic bag and seal. Snip the corner to create a small opening (about the size of the tip of a grain of rice).
- Drizzle caramel over the Cool Whip atop your pie.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 906.44 Kcal (3795 kJ) | ||
| Calories from fat | 297.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.05g | 51% | |
|---|---|---|---|
| Cholesterol | 163.26mg | 54% | |
| Sodium | 700.2mg | 29% | |
| Potassium | 659.64mg | 14% | |
| Total Carbs | 137.57g | 46% | |
| Sugars | 87.32g | 349% | |
| Dietary Fiber | 6.41g | 26% | |
| Protein | 17.66g | 35% | |
| Vitamin C | 4.5mg | 8% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.1mg | 17% | |
| Calcium | 314.9mg | 31% | |
| Amount Per 100 g | |||
| Calories | 214.21 Kcal (897 kJ) | ||
| Calories from fat | 70.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.81g | 51% | |
|---|---|---|---|
| Cholesterol | 38.58mg | 54% | |
| Sodium | 165.47mg | 29% | |
| Potassium | 155.89mg | 14% | |
| Total Carbs | 32.51g | 46% | |
| Sugars | 20.64g | 349% | |
| Dietary Fiber | 1.52g | 26% | |
| Protein | 4.17g | 35% | |
| Vitamin C | 1.1mg | 8% | |
| Iron | 0.7mg | 17% | |
| Calcium | 74.4mg | 31% | |
* 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.
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