Peanut Butter Banana Cream Pie

Peanut Butter Banana Cream Pie -

Are you ready for some Thanksgiving inspiration ?? I officially kick on Thanksgiving week here starting with the first of three pie recipes you'll get between now and T-day. In store for you is a pumpkin pie, a delicious fruity, and chocolate, banana, peanut butter perfection.

I like a classic no nonsense Banana Cream Pie, but the thought jazzing up with some chocolate and peanut butter would not hurt anyone, (and the man was -this not)

A chocolate cookie crust 4 houses cream pie goodness layers: banana slices, bean pudding vanilla installments banana and peanut butter mousse. This is just too good. It is a little saltier than regular pie banana cream that I liked. I also whipped a quick sauce of peanut butter as a topping was the perfect touch.

Now I am someone who happens to love all pie types (I really do), but for those who do not care about the traditional apple and it pumpkin- can be a wonderful addition to your Thanksgiving spread. Stay tuned- much Thanksgiving goodies your way this week!

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Peanut Butter Banana Cream Pie with a chocolate cookie crust

Ingredients

for crust:

• 20-25 Oreo
• 3 tablespoons butter
• pinch of salt
• 3 ripe bananas

the Pudding:

• 2¼ whole milk cups
• ⅔ cup sugar
• 3 egg yolks
• ¼ cup cornstarch
• 1 teaspoon vanilla coffee
• 1 tablespoon butter

Peanut butter Mousse

• 3 ounces of cream cheese to room temperature
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ⅓ cup creamy peanut butter (do not use old or freshly ground)
• ⅔ ice cream cup heavy whipping

for peanut butter sauce (optional)

• 1 tablespoon of peanut butter
• 1 tablespoon powdered sugar
• 1-2 teaspoons of milk

Instructions

for crust:

1. Place the Oreos in a large ziploc bag and crush into fine crumbs with a rolling pin. Stir in melted butter until crumbs are moistened- stir in the salt.
2. Press the crumbs into the bottom and sides of 9-inch pie plate. Bake at 350F for about 10 minutes or until

For pudding :.

1. Mix 2 cups of milk and sugar in a medium saucepan over medium heat. Mix and heat to boiling.
2. Whisk egg yolks and slowly pour about half the milk mixture into it with one hand while whipping with the other until combined. Pour the egg mixture into the pan with the remaining milk.
3. In a small bowl, combine the remaining ¼ cup of milk with the cornstarch until thick and combined consistency. Pour in milk mixture and turn the heat up to medium. Whisk constantly until thick and bubbling like lava.
4. Remove from heat and stir in vanilla and butter.
5. Let the pudding cool a bit as you prepare the foam.

For the peanut butter mousse:

1. using an electric mixer, beat cream cheese and powdered sugar in medium bowl until smooth. Add vanilla and peanut butter.
2. Whip cream in medium bowl until stiff peaks form. Fold large dollop of whipped cream in peanut mixture to loosen, then fold in the remaining whipped cream in 2 additions

To assemble :.

1. layer in the pie crust prepared as follows: banana slices, pudding, bananas and foam. Refrigerate at least 3 hours or overnight

For the sauce, peanut butter :.

1. Melt peanut butter in the microwave until thin. Stir in powdered sugar and enough milk to thin it for drizzling. Pour the sauce over the cake before serving.

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