peanut butter-banana cream pie; #27 of 52 pies

has anybody noticed just how hot it is around here?  10+ days above 90, well above 90 on many of those days.  the thought of turning on the oven to bake a pie seemed ridiculous.  when the husband suggested i make a banana cream pie for this week’s challenge, i balked at first;  i’ve done banana already, remember the banana creme brulee tart? i asked him.  well, as the day heated up and i began to wilt, i experienced a flash of brilliance.  okay, i was hungry and since peanut butter wasn’t on the list of choices, i wanted it even more.  peanut butter and bananas in a sandwich on wheat bread…i had a salad instead and put the objects of my desire into a pie, substituting a chocolate cookie crumb crust for the bread, and then i topped it with whipped cream and called it dessert.

peanut butter-banana cream pie
1 (9″) pie serving 8-10
4 tablespoons cornstarch
2 cups whole milk
6 egg yolks
1/2 cup light brown sugar
1/2 cup smooth peanut butter (homogenized is best)
1 cup heavy cream
2 tablespoons sugar
1 (9″) chocolate cookie crumb crust-purchased or using the recipe that follows.
3-4 ripe bananas
place the cornstarch in a heat proof bowl, and add several tablespoons of milk and whisk to combine a smooth slurry.  whisk in the eggs and set aside.  place the remaining milk in a saucepot with the brown sugar and over medium-low heat, bring to a gentle boil.  carefully pour some of the boiling milk into the egg yolk mixture while whisking it carefully.  when about 1/2 of the milk is in, place the pot of milk back on the stove and return to a gentle boil again.  now begin whisking the milk in the pot and while whisking constantly, pour the in heated egg yolk mixture in a steady stream.  it is important to whisk this constantly while you bring the mixture to a boil.  it also must come to a complete boil to cook the cornstarch and thicken the cream.  when finished, pour the cream into a wide and shallow heat proof bowl, press plastic wrap to the surface and refrigerate until no longer warm. 
make the cookie crust while the cream cools.  when the cream is ready, slice up about 1 1/2 bananas and cover the bottom of the pie shell completely with them.  carefully spread half of the cream over the bananas.  using the remaining bananas, cover the cream with slices and once again, top it off with the remaining cream.   cover with plastic wrap and refrigerate for several hours to fully set the filling and make it firm enough to serve.
to make the topping, whip the heavy cream with the sugar until almost stiff peaks are formed.  spread evenly over the top of the pie and smooth it out with a decorating spatula (called a palatte knife).
chocolate cookie crust
11/2 cups chocolate cookie crumbs
1/4 cups chopped peanuts
6 tablespoons sugar
6 tablespoons melted butter-unsalted
combine the ingredients and press into a pie dish.  no baking is necessary but if you want a really crispy crust, bake it at 350 for 10 minutes.  allow it to cool completely before using.

so, you think you can bake do you?  prove it!  make one and send me a photo.  i dare you to, double dog dare you to…do it and i will post the photo here!!!

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