Chocolate Peanut Butter Banana Cream Pie
Chocolate, peanut butter and banana are a three way match made in heaven. It’s like they were destined to be together forever in perfect harmony, and it’s definitely a flavor combination I can live with forever and ever without any complaints. My question to you is simple; how do you take a classic banana cream pie — a beloved pie that will always be held with much esteem by many people — and make it even better?
If your answer to my question is to reinvent said banana pie with the addition of chocolate and peanut butter, then you’re 100 percent correct. This Chocolate Peanut Butter Banana Cream Pie has a chocolate crust with a layer of dark chocolate ganache filled with vanilla pudding and fresh banana slices, then topped with a fluffy peanut butter whipped cream and sprinkled with chopped honey roasted peanuts and chocolate shavings…no, you’re not imagining this, it’s actually a reality. You don’t have to pinch yourself because you’re already awake. It’s a dream come true and a must on your summer to-make list. It’s rich pie that will knock you out. Make it this week and share with your family and friends.
Chocolate Peanut Butter Banana Cream Pie
Equipment
- Food processor
- Saucepan
- Pie pan
Ingredients
Crust:
- 18 chocolate sandwich cookies
- 4 tablespoons unsalted butter melted
Ganache:
- 1/2 cup heavy cream
- 6 ounces chocolate chips
Filling:
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- pinch of salt
- 2 cups whole milk
- 3 large egg yolks
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3 medium firm bananas sliced
Peanut Butter Whipped Cream:
- 4 tablespoons unsalted butter softened
- 1 cup smooth peanut butter
- 1 cup powdered sugar
- pinch of salt
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons chopped honey roasted peanuts for garnish
- 2 tablespoons shaved chocolate for garnish
Instructions
- Preheat oven to 350°F. Spray a 9-inch pie plate with non-stick cooking spray, set aside.
- Place the cookies in a food processor and pulse until it resembles fine crumbs. Add in the melted butter and pulse until just combined. Dump the mixture into the prepared pie plate and press down onto the bottom and up the sides. Bake for 10 minutes and let cool completely.
- To make the ganache, gently warm the cream in a small saucepan until little bubbles form around the edges. Place the chocolate into a small bowl and pour the heated cream over the top. Allow to sit for 10 minutes without stirring, then whisk until smooth and the chocolate has completely melted. Let sit at room temperature until ready to use. It’ll thicken somewhat, which is what you want.
- To make the filling, whisk the sugar, flour and salt, in a medium saucepan. Slowly whisk in the milk until smooth. Set over medium heat and cook until warmed through, stirring often, about 5 minutes. Whisk the egg yolks in a small bowl, and slowly whisk in a bit of the warmed milk mixture to temper the egg yolks. Then pour the egg yolk mixture into the saucepan with the milk. Return to the heat and cook, stirring often, until the mixture thickens and comes up to a bubble, about 3 to 5 minutes. Remove from the heat and stir in the butter and vanilla extract. Transfer to a bowl, and place the bowl into a larger bowl filled halfway with water and ice. Whisk the pudding to cool it down somewhat. Set aside.
- Pour the thickened ganache into the cooled crust and spread into an even layer. Place in the freezer and chill for about 10 minutes to firm the ganache somewhat. Then pour half of the pudding over the ganache and spread into an even layer. Sprinkle the sliced bananas over the top and then pour the remaining pudding over that and spread evenly. Cover the top directly with plastic wrap and chill until the pie has set, about 4 hours.
- To make the frosting, beat the butter, peanut butter, powdered sugar, salt and vanilla on high until the mixture is thick and well combined. Pour in the heavy cream and whisk on high until the mixture is light and fluffy, about 3 minutes.
- Spoon the whipped cream over the cooled pie and spread out, making swirls, with an offset spatula or butter knife. Sprinkle with chopped nuts and chocolate. Slice and serve. Leftovers can be kept in the fridge for up to 3 days. Enjoy!
