Sunday, August 8, 2010

Chocolate Peanut Butter Banana Pie

Pie time!


I am posting this recipe for my friend Sarah. I have a few recipes back logged in my recipe file that I could post, but everytime I see or talk to Sarah she says "Are you going to post the Chocolate Peanut Butter Pie recipe?" After seeing her this weekend I decided I would not make her wait any longer. I made this pie for Zack's birthday since I knew he would love the the flavor combination and he did...in addition to everybody else at the party. This pie has several components, so it is not as quick to make as some of the other pies I posted, but it is just as easy and just as delicious!

Chocolate Peanut Butter Banana Pie
recipe from Baked Perfection

Crust:
16 Oreo cookies
1/4 cup unsalted peanuts
2 tablespoons unsalted butter, melted

Peanut Butter Layer:
1/2 cup creamy peanut butter
1/2 of an 8oz package of cream cheese, softened
3/4 cups confectioners' sugar
1/2 cup heavy cream

Chocolate Layer:
6 ounces semisweet chocolate chips
3/4 cups heavy cream
1/8 cup powdered sugar
1/2 tablespoon vanilla extract

2 small bananas

Crust:

In a food processor or blender, combine the Oreos and the peanuts. Process until finely crumbled. Place the crumbs in a bowl and drizzle with the melted butter, stirring until moistened. Press the crumb mixture into a 9-inch pie pan, covering the bottom and sides evenly. Chill the piecrust in the refrigerator for at least 20 minutes while preparing the other ingredients.

Peanut Butter Layer:

Using an electric mixer, combine the peanut butter and cream cheese. Mix on low until creamy. With the mixer still on low, gradually add the powdered sugar, mixing until combined.

In a separate bowl beat the cream on medium-high until stiff peaks form to make whipped cream. Using a rubber spatula, gently fold the whipped cream into the peanut butter mixture, adding the whipped cream a little at a time, careful not to overmix.

Peel and slice the bananas, about 1/4 inch thick. Lay the half the banana slices in an even layer in the bottom of the chilled piecrust.

Spoon the peanut butter filling into the piecrust over the bananas and smooth the top with the back of the spoon. Lay the remaining half of the banana slices in an even layer over the peanut butter filling. Place pie in fridge while you prepare the chocolate layer.

Chocolate Layer:

In a microwave safe dish combine the chocolate chips and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar & vanilla. Set aside.

In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. Mix well and gently spoon into pie over the bananas.


Garnish as desired. I drizzled melted chocolate and melted peanut butter over the pie. Feel free to sprinkle some crushed Oreos or peanuts.

Place in freezer for 30 minutes. Remove from freezer and cover with plastic wrap. Freeze at least four hours before serving.

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