Peanut Butter Banana Cream Pie

Apr 25th

My Mother made up this recipe years ago and it is one of my favorite pies of all time! The combination of the buttery crust, bananas, and the vanilla cream filling with the peanut butter and fresh whip cream will have you coming back for more! If you read my last blog, you know my 96 year old Grandmother is in a 24 hour care facility due to the stroke she had. She is working really hard everyday to get back to where she was before the stroke. I asked her last week what she was hungry for, and she wanted my Homemade chicken noodle soup and this wonderful pie. I was sitting with her last week when she asked one of the chefs in her place where she is staying, if she could have a peanut butter banana sandwich. They had never even heard of it before. It really is a wonderful combination, but even better is this pie. Let me know how you like it and if you have ever had a peanut butter banana sandwich? Thanks for reading, Love, Stacey

Peanut Butter Banana Cream Pie

Recipe for one pie crust as follows:

Whisk together; Cut in:

1 1/4 cups all purpose flour

2 Tbs. sugar

1/2 tsp. salt

1/2 stick unsalted butter, cold, cubed

3 Tbs. crisco vegetable shortening, cubed

Add: 4-6 Tbs. ice water

Whisk flour, sugar, and salt together for the crust in a bowl. Cut in butter and shortening with a pastry blender until butter is pea-size. Add ice water, stirring with a fork until dough comes together but is neither dry nor sticky. Wrap dough in plastic, flatten into a disc, and chill at least 30 minutes before rolling out. Preheat oven to 400 with rack in the middle. Roll dough on a lightly floured surface to about 1/8 inch thick. Transfer to pie plate and crimp the edges. Poke holes with a fork all over pie crust and bake for 20-25 minutes or until golden.

While pie crust is still warm add 1 cup of creamy peanut butter to the bottom of the crust and spread. Next add 3 sliced bananas cut into 1/4 of an inch slices. Spread over peanut butter. Next add vanilla cream filling, recipe as follows:

Vanilla Cream:

3/4 cup sugar

1/4 cup cornstarch or 1/2 cup all purpose flour

3 cups whole milk

4 egg yolks

1 Tbs. butter

1 1/2 tsp. vanilla

For filling, in a medium saucepan combine sugar and cornstarch or flour. Gradually stir in milk. Cook and stir over medium-high heat until mixture is thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat.

Separate egg yolks from whites;

Beat egg yolks lightly with a fork. Gradually stir about 1 cup of the hot filling into yolks. Return all to saucepan; bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in butter and vanilla. Pour over the bananas and peanut butter.

For the Whipped Cream topping:

1 cup whipping cream or heavy cream

2 Tbs. sugar

1 tsp. vanilla

In a chilled bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer till soft peaks form, Pour over the rest of the pie mixture and chill for 2 or more hours.

 

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