PEANUT BUTTER BANANA CREAM PIE
Banana cream pie taken to a whole new level with the addition of peanut butter in the crust, the whipped topping and the dreamy drizzle for this Peanut Butter Banana Cream Pie. Mmmm...mmmm!
Provided by Maegan - The BakerMama
Categories Dessert
Time 1h12m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F. Grease a 9-inch tart pan or pie plate with shortening and set aside.
- In a large bowl, stir together the flour and sugar. Using a pastry blender and/or your hands, mix in the peanut butter and shortening until well combined and a ball of dough forms. Press the dough evenly into the bottom and up the sides of the prepared tart or pie pan. Prick the bottom of the crust several times with a fork. Bake for 10-12 minutes or until the crust is set and starts to turn a light brown. Let cool completely.
- While the crust is cooling, prepare the filling. In a large bowl or electric mixer, beat 1 cup heavy cream until soft peaks form. In another bowl, whisk together the pudding mix, milk and sweetened condensed milk until smooth and thick. Gently fold the whipped cream into the pudding mixture.
- Thinly slice each banana. Once the crust is cooled, place a thin layer of banana slices over the bottom of the crust. Spoon half of the filling over the bananas and spread evenly to the edges of the crust. Repeat with another layer of banana slices and the remaining filling. Refrigerate for at least 30 minutes.
- Place another even layer of banana slices over the chilled filling.
- To make the peanut butter whipped topping, beat 2 cups heavy whipping cream in a large bowl or electric mixer until soft peaks form. In another bowl, whisk together the peanut butter, powdered sugar and milk. Gently fold the whipped cream into the peanut butter mixture until well combined and smooth. Spread whipped topping evenly over the bananas on the pie.
- To make the peanut butter drizzle, whisk the peanut butter, milk and powdered sugar in a small bowl until smooth and thin enough to drizzle. If it's too thick, whisk in a little more milk. Drizzle over the top of the pie. Top with remaining banana slices. Refrigerate or serve immediately.
CHOCOLATE PEANUT BUTTER BANANA CREAM PIE
Provided by Anne Thornton, Host of Dessert First
Time 4h10m
Yield 1 (9-inch) pie
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F. Butter a deep 9 by 2-inch pie plate.
- Drizzle the crushed vanilla wafers with the melted butter and stir until blended. Press on the bottom and up the sides of the pie plate. Pop in the oven and bake until lightly browned, 20 to 25 minutes. Cool on a wire rack for about 30 minutes.
- Toss the banana slices with the orange juice, making sure all the slices get coated. (This helps keep the bananas from browning.) Place the slices on a paper towel-lined plate and pat any excess juices dry.
- Arrange half the banana slices in a single layer over the cooled crust. Cover completely with the Chocolate Pudding, spreading it with an offset spatula or butter knife. Top with the rest of the bananas. Sprinkle the peanut brittle crumbs over the bananas. Place dollops of the Peanut Butter Cream on top, spreading it out evenly. Chill the pie in the refrigerator for at least 3 hours.
- Whip the cream until stiff peaks are just about to form. Whip in the almond extract and sugar until stiff peaks form.
- Take the pie out of the refrigerator. Place dollops of the whipped cream on top and spread it out evenly. Scatter pieces of peanut brittle on top and serve.
- Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until it is fully incorporated, and then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, until it starts to look like pudding, 10 to 15 minutes. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.
- Beat the cream cheese and confectioners'sugar with an electric mixer until completely smooth. Add the vanilla and peanut butter, beating until fully incorporated. In a separate bowl, beat the heavy cream until stiff peaks form. Working in batches, taking care not to deflate the whipped cream, fold a large spoonful of whipped cream into the peanut butter mixture. Fold in the remaining cream in 2 additions.
EASY PEANUT BUTTER-BANANA CREAM PIE
A luscious peanut butter-and-pudding filling is spooned into a cookie crust layered with banana slices to make this easy cream pie.
Provided by My Food and Family
Categories Home
Time 2h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Mix crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
- Beat cream cheese and peanut butter in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes; beat 1 min. Gently stir in 1-1/2 cups COOL WHIP.
- Slice banana; place in crust. Cover with filling. Refrigerate 2 hours or until firm. Garnish with remaining COOL WHIP and nuts just before serving.
Nutrition Facts : Calories 460, Fat 27 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 40 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
PEANUT BUTTER BANANA CREAM PIE
Peanut Butter,Bananas and chocolate.. creamy-rich delight..what more could you ask for -- maybe some coffee or tea to drink with it?? Cook time includes the freezing time.
Provided by LiisaN
Categories Pie
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Make crust buy mixing the butter, sugar and crumbs together.
- Press in bottom of pie plate.
- Bake at 350 degrees for 9 minutes.
- Cool.
- (you can buy a premade crust) Place brown sugar, cream cheese, peanut butter and vanilla in bowl.
- Beat until smooth.
- Fold in cool whip.
- arrange bananas in bottom of prepared crust.
- spread peanut butter mixture over bananas.
- Drizzle with chocolate syrup.
- Cover and freeze for 8 hours.
- Let stand at room temp 15 minutes before serving.
Nutrition Facts : Calories 402.8, Fat 24.7, SaturatedFat 13.3, Cholesterol 25.3, Sodium 197.3, Carbohydrate 42.9, Fiber 2, Sugar 35.3, Protein 6
LIGHT AND FLUFFY PEANUT BUTTER PIE
Light, fluffy, and creamy peanut butter tatse without all the fat. So easy - just whip, chill, and serve! If you like, garnish this pie with low-fat whipped topping.
Provided by Brandon Dille
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 2h10m
Yield 8
Number Of Ingredients 4
Steps:
- In a medium mixing bowl, combine peanut butter, confectioners' sugar, and cream cheese. Whip until smooth and fluffy. Spoon mixture into graham cracker crust and chill 2 hours before serving.
Nutrition Facts : Calories 569.8 calories, Carbohydrate 51 g, Cholesterol 30.8 mg, Fat 35.1 g, Fiber 3.9 g, Protein 18.7 g, SaturatedFat 10.9 g, Sodium 543.8 mg, Sugar 31.2 g
REDUCED-FAT BANANA CREAM PIE (COOKING LIGHT)
So delicious. Smooth and creamy. Its crust is so unique yet works beautifully with the flavors. And its light, to boot! Add more whipped topping if you prefer, or use Cool Whip Free (though you will get less flavor). Chill time is not included.
Provided by I Cant Believe Its
Categories Pie
Time 50m
Yield 1 10-inch pie, 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 3 ingredients in a small bowl; stir well. Add 1 tablespoon of egg white (discard remaining egg white) and 1 tablespoons melted margarine (I usually add a tiny bit more); toss with a fork until moistened. Press into bottom and 3/4 up sides of a 10-inch pie plate coated with cooking spray. Bake at 325°F for 17 minutes; let cool on a wire rack.
- Combine 1/2 cup sugar, cornstarch, salt, and egg in a large bowl; stir well with a wire whisk, and set aside.
- Heat milk over medium-high heat in a medium heavy saucepan to 180°F or until tiny bubbles form around edge (do not boil).
- Remove from heat. Gradually add hot milk to sugar mixture, stirring constantly with whisk.
- Return milk mixture to pan. Add 1 tablespoon margarine, and cook over medium heat 4 minutes or until thickened and bubbly, stirring constantly. Reduce heat to low, and cook an additional 2 minutes, stirring constantly until it has reached a thick custard consistency.
- Remove from heat; stir in vanilla and banana flavour.
- Place pan in a large ice-filled bowl for 25 minutes or until egg mixture cools to room temperature, stirring occasionally.
- Remove pan from ice. Fold in the sliced ripe banana until evenly dispersed, and spoon mixture into prepared crust. Spread whipped topping evenly over filling. Cover loosely, and chill 4 hours.
- Served garnished with additional bananas and sprinkled cinnamon.
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- Bake at 350° for 10 to 12 minutes or until lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes).
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