Peanut Butter Banana Cream Pie
A decadent layered cream pie featuring a vanilla wafer crust filled with vanilla custard, fresh bananas, and topped with a creamy peanut butter whipped topping. This luxurious dessert combines the classic flavors of banana cream pie with rich peanut butter for an irresistible treat.
Ingredients
- •6 ounces vanilla wafer cookies
- •6 tablespoons unsalted butter
- •2 tablespoons sugar
- •⅓ cup sugar
- •1½ tablespoons cornstarch
- •⅛ teaspoon salt
- •1 cup heavy whipping cream
- •½ cup whole milk
- •2 large egg yolks
- •1 whole vanilla bean
- •1 tablespoon unsalted butter
- •4 whole bananas
- •3 tablespoons orange juice
- •3 ounces cream cheese
- •½ cup powdered sugar
- •1 teaspoon vanilla extract
- •⅓ cup creamy peanut butter
- •⅔ cup heavy whipping cream
- •1 cup peanut brittle
- •coarsely chopped
Cooking Instructions
- 1.
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.
25 min
- 2.
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.
65 min
- 3.
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.
10 min
- 4.
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.
180 min
- 5.
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.
10 min
