I am sitting outside on the patio on this warm, sunny November afternoon, trying to write a recipe column. It is not working – this beautiful weather is a distraction. I just want to sit here and soak up the sun!
This month I am making Peanut Butter Banana Cream Pies for the dinners for seniors that I do. Six pies last week and eight pies this week; I should be nearing perfection. But alas, no, everything this cook does is a learning experience.
This pie is a combination of recipes and the result is a really good dessert. It should be assembled a few hours before serving and chilled so it can set. If you are a fan of peanut butter and bananas you will love this pie!
Peanut Butter Banana Cream Pie
- 1 – 9” baked pie shell
- 2 bananas
- Whipped cream for top
- 2/3 cup white sugar
- 1/2 tsp. salt
- 4 Tbsp. corn starch
- 2 eggs
- 3 cups milk
- 1 Tbsp. butter
- 1 tsp. vanilla
- 1/2 cup smooth peanut butter
- 3/4 cup icing sugar
For filling, combine sugar, salt, cornstarch, eggs and milk in a heavy saucepan.
Whisk until combined, then place over medium heat. Stir often, scraping the bottom, as it will burn easily.
Bring to a boil, stirring vigorously. Boil for 1 minute. Remove from heat.
Add butter and vanilla.
For crumbs, mix peanut butter and icing sugar with a pastry blender.
To assemble the pie, put half the peanut butter crumbs in the bottom of the baked pie shell.
Layer half of the cooled filling, then slice bananas on top.
Put remaining filling on top of bananas.
Spread whipping cream over pie.
Top with remaining crumbs.
Refrigerate until serving.