Bananas Foster Peanut Butter Pie

So I'm guessing a lot of you already have your Thanksgiving desserts planned. But, if you don't, I have another pie recipe for you.

My baking plans aren't set in stone... they could change at any minute. I like to decide what I'm going to bake the day before. Or possibly even the day of. I like to live life on the edge, as you can see.



This pie recipe comes from Taste of Home's Christmas 2011 cookbook

Taste of Home sent me a copy, because this recipe of mine is in it! Except they changed the name to "Bananas Foster Pie", which I think is misleading because it has peanut butter in it. Bananas Foster doesn't have peanut butter in it.



I've been published in magazines before, but this is my first time being published in a cookbook! I was pretty excited when I found out.

Did you know I love bananas? I do. Favorite fruit, right here, ladies and gentleman.



What we have here is basically a spiced peanut butter banana cream pie. The crust is made up of ground up vanilla wafer crumbs or shortbread cookie crumbs, butter, and sugar. The filling is a custard made with egg yolks, milk, brown sugar, spices, rum and peanut butter. In the original recipe, the custard is poured on top of the bananas in the pie shell. When I made the pie last week, I blended the banana into the custard. I kinda prefer it that way. I think it tastes better... although the custard isn't as pretty. Bananas + peanut butter custard=gray



I was in a hurry when I made this and took the pictures, so it's not the prettiest pie I've ever made. Don't let that prevent you from trying it. It's really, really good! Also, I could not get the whipped cream fluffy when I was beating it with a mixer. I don't think that's ever happened to me before. I have no idea what the problem was.

Anyway, then you just drizzle some caramel syrup and sprinkle some peanuts on top to make it a little prettier. If you have peanuts, that is.


Bananas Foster Peanut Butter Pie

1/4 cup unsalted butter, plus an additional 2 tablespoons
1 1/2 finely ground vanilla wafer cookies or shortbread cookie crumbs
1 1/4 cups milk
1 cup firmly packed brown sugar
2 tablespoons all-purpose flour
1 tablespoon dark rum
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
4 large egg yolks
1/3 cup creamy peanut butter
1 teaspoon vanilla extract
3 medium ripe bananas
1 cup heavy whipping cream
2 tablespoons granulated sugar
2 tablespoons finely chopped salted peanuts
1 tablespoon caramel syrup

Heat oven to 350 degrees F.

Melt 1/4 cup butter; stir together melted butter and crumbs until well combined; press into a 9-inch pie plate. Bake for 10 minutes; remove from oven and cool.

In a large saucepan, over medium heat, melt additional 2 tablespoons butter; cook for 2 minutes, stirring frequently, until golden brown. Whisk in milk, brown sugar, flour, rum, cinnamon, ginger and salt; bring to a simmer, whisking frequently. Whisk egg yolks together in a medium bowl, and gradually whisk in half of hot milk mixture until combined; whisk the egg mixture back into saucepan containing remaining milk. Heat mixture, whisking frequently, until it just comes to a boil, starts to thicken up, and coats the back of a spoon - about 1-2 minutes; strain into a large mixing bowl. Stir in peanut butter and vanilla until combined.. Cool bowl over an ice bath for 10 minutes, stirring occasionally.

Peel and diagonally slice bananas 1/4-inch thick, and layer into bottom of crust. Pour peanut butter filling over bananas, lightly cover, and cool completely in the refrigerator, about 1 hour, or until ready to serve.

When ready to serve, make the whipped cream: combine heavy cream and granulated sugar in a large mixing bowl, using a mixer on high speed, and beat until stiff peaks form - about 1-2 minutes. Spread or pipe whipped cream evenly on pie.

Sprinkle peanuts over the top, drizzle with caramel syrup, and serve.

Makes 8-10 servings