Peanut Butter Banana Cream Pie

This banana cream pie has a little surprise in it - there's a layer of chocolate peanut butter ganache at the bottom that gives a richness to the bananas and another unexpected dimention to this dessert. I made this for one of my pilots and his wife who graciously watered our plants while Cole and I were on vacation. I was told his wife's favorite pie was banana cream, but since I've already made a bourbon banana cream pie, I wanted to try something a little different.

When I originally made it, the topping didn't turn out the way that I wanted it to, so I changed up some things in the original recipe I found on Pinterest to fix that problem. The final recipe is super decadent and creamy, with all the things you love about a banana cream pie with hints of peanut butter and chocolate.

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Servings: 8

Total Time: 6 hrs, 30 min

INGREDIENTS:

• 2 1/2 cups graham cracker crumbs

• 1/2 cup melted butter

• 1/2 cup dark chocolate chips

• 1/2 cup heavy cream

• 1/4 cup + 2 Tbsp smooth peanut butter

• 1 cup half and half

• 1/4 cup sugar

• 1 Tbsp corn starch

• 2 eggs

• 2 tsp vanilla

• 3 sliced bananas

• 1 cup heavy whipping cream

• 2 Tbsp powdered sugar

DIRECTIONS:

1. Preheat oven to 350 degrees F.

2. Stir together graham cracker crumbs with the melted butter. Press mixture into the bottom and up the sides of a 9 inch pie dish.

3. Bake crust for 8 minutes or until it looks slightly dry.

4. In a medium, microwave safe bowl, combine chocolate chips, heavy cream, and 1/4 cup peanut butter. Microwave on high for 20 second intervals, stirring each time until all the chocolate chips have melted. Pour the mixture into the bottom of the graham cracker crust.

5. In a medium saucepan, whisk together half and half, sugar, eggs, and corn starch until smooth. Cook the mixture over medium heat, stirring constantly for 7-10 minutes or until thickened.

6. Stir in the 2 Tbsp of peanut butter and 1 tsp vanilla and mix until smooth. Remove from heat and stir in the sliced bananas. Pour into the crust over top the chocolate. Cover with plastic wrap and refrigerate for 6 hours or overnight.

7. When the filling has set, beat the heavy whipping cream, powdered sugar, and 1 tsp vanilla with a stand mixer with a whisk attachment or hand mixer on high for 3-4 minutes or until soft peaks form. Spread the whipped cream over top the banana filling of the pie.

8. Garnish with chopped chocolate/peanut butter candy and sliced bananas, and drizzle with smooth peanut butter that has been microwaved for 30 seconds.