Monkey Tail Pie Recipes

MONKEY TAIL BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of loaf pan, 9x5x3 inches, with shortening.
• Beat 1/2 cup shortening and the sugar in large bowl with electric mixer on medium speed until fluffy. Beat in eggs and bananas until smooth. Beat in flour, baking powder, baking soda and salt just until mixed. Stir in peanuts and chocolate chips. Pour into pan.
• Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
• Place frosting in small plastic food-storage bag. Microwave on High 6 to 10 seconds or until pourable. Add peanut butter to bag; gently squeeze bag until peanut butter and frosting are well blended. Cut off tiny corner of bag. Squeeze bag to drizzle chocolate mixture over bread.

FUNKY MONKEY PIE

Steps:

• Preheat oven to 350°F.
• In a Ziploc bag, add the vanilla wafers and crush until there are tiny pieces.
• Place them into a medium sized bowl.
• Melt the butter flavored Crisco.
• Add the Crisco to the crushed vanilla wafer and mix together.
• Firmly press the vanilla wafers into the bottom and sides of a large pie plate.
• Place into oven for 5 to 10 minutes until golden brown.
• Cool completely.
• Cut the bananas in half lengthwise then lengthwise again (quartering).
• When the crust has cooled place the bananas on crust.
• Set aside.
• In a medium bowl place 4 chocolate squares and the cup of peanut butter in the microwave for 1 minute.
• Pour over bananas in crust.
• Set aside.
• Pour 2 cups milk in a bowl and add the vanilla pudding.
• Mix well and then add 1 cup of the cool whip.
• Fold it in so it stays fluffy.
• Pour on top of chocolate.
• Place the rest of the cool whip of top.
• Grate one chocolate square over the top.
• Chop the peanuts and place on top of pie.
• Refrigerate for 3 hours.

MONKEY TAIL PIE

Steps:

• Heat oven to 375. Spray 9 inch round cake pan with nonstick cooking spray. In large bowl, combine all cake ingredients; mix well. Pour batter into sprayed pan. Bake at 375 for 33-36 minutes or until toothpick inserted in center comes out clean. Cool in pan for 30 minutes. Remove from pan; place on wire rack. Cool 30 minutes or until completely cool.
• Meanwhile, in large bowl, combine pudding mix and 1 cup milk; beat with wire whisk until pudding thickens. Fold in whipped topping and bananas.
• With long serrated knife, cut cake into 2 layers. Place bottom cake layer on serving plate. Top with filling and remaining cake layer.
• In small microwave-safe bowl, microwave frosting on HIGH for 15-30 seconds, stirring until smooth but not runny. Pour warm frosting over top of cake, spreading frosting to edges and allowing some to run down sides. Sprinkle chopped peanuts on warm frosting. Refrigerate at least 30 minutes before serving. Store in refrigerator.

MONKEY TAILS

Steps:

• Insert 1 pop stick into the cut end of each banana. Place the bananas on a wax paper covered baking sheet and freeze until the bananas are frozen, about 2 hours.
• Melt the chocolate and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave).
• Dip the frozen bananas in the melted chocolate, spooning the chocolate over the banana to cover it completely. Roll in coconut if desired. Place the dipped bananas on the wax paper-covered baking sheet, and freeze until the chocolate is firm.

CHILEAN MONKEY TAIL PUNCH

Steps:

• In a large saucepan, combine milk, sugar, cinnamon and cloves. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat and cool to room temperature., Strain into a large pitcher, discarding spices. Stir in coffee, pisco and vanilla. Cover and refrigerate until chilled. Serve over ice.