Frozen Peanut Butter Banana Pie
Kelly Senyei
8
-
19 Comments
If there was such a thing as the Dessert Olympics, then allow me to introduce you to the Michael Phelps of pies. Creamy, crunchy, salty, sweet—this frozen confection wins gold in every culinary category, and much like Phelps and his tanned and toned teammates, it’s not too bad to look at either.
The setup is simple: Fill a quick-fix chocolate cookie crust with a layer of sliced bananas, top it off with a peanut butter and whipped cream filling, and then garnish with chopped salted peanuts. All that’s left to do is pop it in the freezer and wait until it’s frozen solid. (Feel free to use my personal definition of “frozen solid,” which is “hardened just enough so that the top is set but the middle isn’t but that doesn’t matter because I just really need to eat this right now.”)
Craving more? Sign up for the Just a Taste newsletter for a second fresh serving of content delivered straight to your inbox each week! And stay in touch on Facebook and Twitter for all of the latest updates.
Frozen Peanut Butter Banana Pie
Ingredients
- 40 thin chocolate wafers (See Kelly's Notes)
- 1 stick unsalted butter, melted
- 1 cup milk
- 1/2 cup sugar
- 1 cup creamy or crunchy peanut butter
- 1/2 teaspoon vanilla
- 1 cup well-chilled heavy cream
- 1 large banana
- 1/4 cup salted peanuts, chopped
Instructions
Place the chocolate wafers in the bowl of a food processor and pulse until finely ground. (You should have about 2 1/4 cups crumbs.)
In a large bowl, stir together the chocolate crumbs and butter until thoroughly combined. Transfer the crumbs to a 10-inch (6-cup capacity) pie plate, and using the bottom of a cup, press the crumbs into the dish and up the sides to form the crust. Refrigerate crust while you prepare the filling.
In a medium saucepan over medium-low heat, combine the milk and sugar, stirring just until disolved. Whisk in the peanut butter and vanilla until mixture is smooth and creamy. Transfer the mixture to a large bowl.
Beat the well-chilled heavy cream in the bowl of a stand mixer fitted with the whisk attachment until stiff peaks form.
Fold the whipped cream into the peanut butter mixture.
Slice the banana into rounds and arrange them in a single layer on the bottom of the cookie crust.
Pour the peanut butter mixture over the bananas, smoothing with a spatula, and then top with the chopped salted peanuts.
Freeze pie, uncovered, until solid, about 5 hours. Slice and serve.
Kelly's Notes:
I prefer the classic Famous Chocolate Wafers for making cookie crusts, however any brand of chocolate wafers will work. You could even use Oreos, scraping out the filling and reserving it for another use (like eating it with your fingers).
You Might Also Like...
Overnight Eggnog French Toast
Make the most of winter's most polarizing beverage with a family favorite recipe for Overnight Eggnog French Toast. Eggnog: Love it or hate it? If you handed it to me in…
Puff Pastry Christmas Tree
Add a show-stopping breakfast (or dessert!) to your holiday table with this easy and festive recipe for a Puff Pastry Christmas Tree. Food has taken on a festive holida…
Pork Potstickers with Citrus-Soy Dipping Sauce
Toss the takeout menus and whip up a quick and easy recipe for the best Pork Potstickers with Citrus-Soy Dip. How to Make Potstickers Potstickers get my vote for the m…
Leftover Turkey Pot Pie with Cheddar Biscuit Crust
Transform leftover turkey (or rotisserie chicken!) into a top-rated recipe for Leftover Turkey Pot Pie with Cheddar Biscuit Crust. My family lives by one very simple motto …
No-Bake Orange Cranberry Cheesecake Parfaits
Free up your oven during the holiday baking rush with a crowd-friendly recipe for No-Bake Orange Cranberry Cheesecake Parfaits. When it comes to planning your Thanksgiving …
The Best Vegetarian Chili
Skip the meat and still enjoy a protein-packed meal with a fast and fresh recipe for The Best Vegetarian Chili. Chili is a mainstay at our house, and as odd as it may sound…
Comments
Post a reply