Thursday, March 2, 2017

Peanut Butter Chocolate Banana Cream Pie

Today, March 2,  is National Banana Cream Pie Day. Last year I posted two recipes for Chocolate Banana Cream Pie. One recipe is easier than the other, but they're both good and very traditional. Since yesterday was Peanut Butter Lovers Day, I thought I'd post a recipe that includes both Food Holidays: Peanut Butter Chocolate Banana Cream Pie. It doesn't get much better than that. This recipe is from Kraft Foods. You can always substitute your own home-made ingredients.

PEANUT BUTTER CHOCOLATE BANANA CREAM PIE

Ingredients
35 Nilla Wafers, finely crushed (about 1 cup)
1/4 cup butter, melted
2 squares Baker's Semi-Sweet Chocolate, divided  (or a high quality dark chocolate)
1/2 cup Peanut Butter
2 Bananas, cut lengthwise in half, then crosswise into quarters
2 packages (3.4 ounces each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold Milk
2 cups thawed COOL WHIP Whipped Topping, divided
2 Tbsp PLANTERS Salted Peanuts, coarsely chopped

Directions
HEAT oven to 350ºF.
MIX wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely. Meanwhile, make chocolate curls from 1/2 chocolate square. Refrigerate.
MICROWAVE remaining 1-1/2 chocolate squares and peanut butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Place bananas in crust; drizzle with melted chocolate.
BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over bananas; top with remaining COOL WHIP.
REFRIGERATE 3 hours. Top with chocolate curls and nuts just before serving.

Want to make your Peanut Butter Chocolate Banana Cream Pie from scratch? Try the recipes from Joy the Baker or EzraPoundCake's Hunk-a Hunk-a Peanut Butter and Banana Cream Pie.

Photo: Kraft