Peanut Butter Banana Cream Pie

Peanut Butter Cream Pie

The May 2009 edition of Bon Appetit magazine contained the following recipe. I thought with Mothers Day celebrated this weekend, many families gather with pot-luck dinners. This would make a nice addition to any dinner and enjoyed by all age groups.

Ingredients:

Vanilla Wafer Crust:

6 ounces vanilla wafer cookies

6 Tablespoons unsalted butter, chilled and cubed into 1/2" cubes

2 Tablespoons sugar

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Vanilla Pudding Filling:

1/3 cup sugar

1 1/2 Tablespoons cornstarch

1/8 teaspoon salt

1 cup heavy whipping cream

1/2 cup whole milk

2 large egg yolks

1 vanilla bean, split lengthwise

1 Tablespoon unsalted butter

4 firm but ripe bananas

3 Tablespoons orange juice, divided.

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Peanut Butter Layer

3 ounces cream cheese, room temperature

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/3 cup creamy peanut butter (do not use old-fashioned or freshly ground)

2/3 cup heavy whipping cream

Purchased peanut brittle coarsely chopped (optional)

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Directions:

Vanilla Wafer Crust/

Preheat oven to 350F. Combine all ingredients in food processor; blend until mixture resembles moist crumbs, about 2 minute. Transfer to a 9" glass pie plate and press mixture into the 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.

Vanilla Pudding Filling/

Whisk sugar, cornstarch, and salt in a 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 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 sliced 3 bananas on the diagonal. Combine the banana slices and 2 Tablespoons orange juice in medium bowl; toss to coat. Transfer banana slices to a paper towels and pat dry Arrange enough banana slices in single layer over vanilla custard filling to cover completely.

Peanut Butter Layer

Using electric mixer, beat cream cheese and powdered sugar in medium bowl until smooth. Beat heavy whipping cream in another bowl until firm peaks form. Fold large spoonsful into peanut mixture to loosen, then fold in remaining cream in 2 additions. Spread peanut butter layer evenly over bananas. Do ahead Can be made 8 hours ahead. Keep chilled.

Thinly slice remaining banana on diagonal. Toss with remaining 1 Tablespoon orange juice and pat dry with paper towels. Arrange banana slices around the top edge of pie. Sprinkle with crushed peanut brittle, if desired, and serve.