10.18.2012

baking - peanut butter banana cream pie


As some of you may know, baking is my original passion in life...along with the Kardashians and nail polish. This pie is my first and long overdue baking project in my apartment kitchen since becoming a pie girl (did I mention that? yeah, I'm a pie girl now. It's a thing). But I haven't made nearly enough pies yet to really call myself a "pie girl." So, I made this pie. And it's good. Really, really good. Rich, peanut buttery, and gives you that I'm-gonna-puke-but-I-can't-stop-eating kind of feeling...you know, in a good way.

Here's the recipe!

Peanut Butter Banana Cream Pie
{Recipe adopted from Epicurious}

Crust:
6 ounces vanilla wafer cookies
6 tablespoons cold, unsalted butter - cut into 1/2 inch pieces
2 tablespoons sugar

Filling:
1/3 cup sugar
1 and 1/2 tablespoons cornstarch
1/8 teaspoon salt
1 cup heavy whipping cream
1/2 cup milk
2 large egg yolks
1 tablespoon vanilla paste, or 1 vanilla bean, split lengthwise
1 tablespoon unsalted butter
3-4 firm but ripe bananas
2 tablespoons orange juice

Peanut butter topping:
3 ounces cream cheese, room temperature
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
1/3 cup creamy peanut butter
2/3 cup heavy whipping cream, chilled

To make the crust:
1. Preheat the oven to 350 degrees.
2. In a food processor, combine all of the crust ingredients and chop until fine and crumbly.
3. Press the crust into a 9 inch pie pan, making sure to cover the sides.
4. Bake the crust until golden, about 12 minutes.
5. Let the crust cool completely.

To make the filling:
1. In a medium saucepan, combine the sugar, cornstarch and salt. Whisk until well blended.
2. Gradually add the heavy cream and then the milk.
3. Add the egg yolks and vanilla bean and whisk until incorporated.
4. Cook the mixture over medium heat until it thickens and lightly boils, about 5 minutes.
5. Remove the mixture from heat and add the tablespoon of butter.
6. Pour the warm filling into the cooled pie crust and chill for about 1 hour.

7. After the filling is cooled, slice up the bananas on a diagonal. Toss the bananas in the orange juice to coat. Place them on a paper towel and lightly pat dry. Assemble the bananas in a spiral to cover the filling (as seen below).


To make the peanut butter topping:
1. In a mixer, beat the cream cheese and powdered sugar until smooth. 
2. Beat in the vanilla and then the peanut butter.
3. In another bowl whip the whipping cream on high until stiff peaks form.
4. Fold the whipped cream and the peanut butter mixture together until smooth.
5. Spread the peanut butter topper evenly over the banana layer.
6. Chill the pie for at least three hours before serving.
7. Cover and refrigerate for up to three days. 




Some notes!

*To decorate the pie I simply piped a ring of peanut butter around the rim and layered vanilla wafer cookies - with a little dollop of peanut butter in the middle.
*If you're a big banana fan feel free to add more bananas to the middle layer, but as the recipe is it is the perfect balance of peanut butter, banana and vanilla. Just sayin'.
*I could eat the warm vanilla filling with a ladle, mainly due to the flavor the vanilla paste adds, so try not to leave this out because it's worth it!

ENJOY! 

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