Considering my dad’s favorite flavors are peanut butter and banana, I couldn’t think of a better dessert to serve him on Father’s Day. The recipe suggested adding peanut brittle, which I knew would excite him even more–See’s Candies peanut brittle is his favorite. So, my mom and I made a quick trip to the mall to pick some up.
Although still stuffed after dinner, none of us had a problem making room for a slice of this pie. The crunch of the peanut brittle and slightly chewy vanilla wafer crust complimented the silky vanilla pudding and creamy peanut butter layer.
Though I’ve eaten many a cream pie, I’ve never tasted one as decadent and rich as this peanut butter banana cream pie. One slice is about all I could muster, since the pie is so sweet. I know I’ll be making this recipe again very soon, especially if I’m looking to impress. :)
Vanilla wafter crust recipe:
6 oz. vanilla wafer cookies
6 tbsp. (3/4 stick) chilled unsalted butter, but into 1/2 inch cubes
2 tbsp. sugar
Preheat oven to 350 degrees.
Combine all ingredients in processor; blend until mixture resembles moist crumbs, about 1 minute. Transfer to 9-inch-diameter glass pie dish and press mixture onto bottom and up sides (not rim) of dish. Bake crust until golden brown, about 12 minutes. Remove from oven; press crust with back of spoon if puffed. Cool crust completely.
Vanilla pudding filling:
1/3 cup sugar
1 1/2 tbsp. cornstarch
1/8 tsp. salt
1 cup heavy whipping cream
1/2 cup whole milk
2 large egg yolks
1 vanilla bean, split lengthwise
1 tbsp unsalted butter
4 firm but ripe bananas, peeled, divided
3 tbsp. orange juice, divided
Whisk sugar, cornstarch, and salt in a heavy medium saucepan until no lumps remain. Gradually whisk in cream, then milk. Add yolks and scrape in seeds from vanilla bean; whisk to blend. Cook over medium heat, whisking constantly, until pudding thickens and boils, about 5 minutes.
Add butter and stir until melted. Spread warm pudding in cooled crust. Chill until filling is cool, about 1 hour.
Peanut butter layer recipe:
3 oz. cream cheese, room temperature
1/2 cup confectioner’s sugar
1 tsp. vanilla extract
1/3 cup creamy JIF peanut butter
2/3 cup chilled heavy whipping cream
See’s Candies Peanut Brittle, coarsely chopped
Using electric mixer, beat cream cheese and confectioner’s sugar in medium bowl until smooth. Beat in vanilla, then peanut butter. Beat cream in another medium bowl until firm peaks form.
Fold large spoonful of whipped cream into peanut mixture to loosen, then fold in remaining cream in 2 additions.
Spread peanut butter layer evenly over bananas. Chill at least 3 hours.
Thinly slice remaining banana on diagonal. Toss with remaining 1 tbsp. orange juice, then pat dry with paper towels. Arrange banana slices around top edge of pie and sprinkle peanut brittle over bananas.
*Recipe found on Epicurious.com.