A few days ago I made a Banana, Chocolate, and Peanut Butter pie. I was thinking for a long time about how I should start creating more pies once more and my thoughts kept drifting back to a chocolate cookie crust. I absolutely love them and I happen to have been hankering for one. I think I craved one because I haven't enjoyed a cream, custard, or mousse pie since the past year.This pie is a simple chocolate peanut butter pie that has a cookie crust plus a layer of sliced bananas. It's light and tasty, making it the most suitable dessert for a dull and cold season. I cooked this pie for good friends last weekend and from what I could determine, it was a great hit. I've definitely been taking advantage of the leftovers.
Ingredients for Chocolate, Peanut Butter, and Banana Dessert:
Crust:
12-15 chocolate sandwich cookies, in small pieces
1 stick of butter, soft to the touch
Mousse:
2 8oz tubs of cream cheese, soft
1 c. of peanut butter
1c. of heavy whipped cream
1 teaspoon vanilla extract
1 tbsp of sugar
Whipped Cream:
1/2 cup heavy whipping cream
1/2 tsp of vanilla extract
1 teaspoon sugar
Peanuts for sprinkling
Two bananas
Inside of a small bowl, blend the crushed cookies and butter. Put the blend into a greased pie pan. Bake at 350 for twenty minutes. Allow it to cool completely.
In a big bowl, stir 1 c. cream, 1 tsp . vanilla, and 1 tbsp of sugar. Whip employing a whisk until stiff. Set-aside. Add the outstanding cream, sugar, and vanilla in a bowl bowl and whip till soft peaks begin. Put aside and refrigerate.
Stir cream cheese and peanut butter in a different bowl until fluffy. Fold in 1/3 of the stiffly whipped cream in batches until it is all integrated.
Chop bananas and line the bottom and sides of the pie crust with the cuts. Spread the peanut butter blend on top, spreading consistently. Then, pour the lightly whipped cream over the top and in the middle, leaving a bit of the peanut butter mousse out in the open. Spread with crushed peanuts. Cool in the fridge no less than 2 hrs.
Ingredients for Chocolate, Peanut Butter, and Banana Dessert:
Crust:
12-15 chocolate sandwich cookies, in small pieces
1 stick of butter, soft to the touch
Mousse:
2 8oz tubs of cream cheese, soft
1 c. of peanut butter
1c. of heavy whipped cream
1 teaspoon vanilla extract
1 tbsp of sugar
Whipped Cream:
1/2 cup heavy whipping cream
1/2 tsp of vanilla extract
1 teaspoon sugar
Peanuts for sprinkling
Two bananas
Inside of a small bowl, blend the crushed cookies and butter. Put the blend into a greased pie pan. Bake at 350 for twenty minutes. Allow it to cool completely.
In a big bowl, stir 1 c. cream, 1 tsp . vanilla, and 1 tbsp of sugar. Whip employing a whisk until stiff. Set-aside. Add the outstanding cream, sugar, and vanilla in a bowl bowl and whip till soft peaks begin. Put aside and refrigerate.
Stir cream cheese and peanut butter in a different bowl until fluffy. Fold in 1/3 of the stiffly whipped cream in batches until it is all integrated.
Chop bananas and line the bottom and sides of the pie crust with the cuts. Spread the peanut butter blend on top, spreading consistently. Then, pour the lightly whipped cream over the top and in the middle, leaving a bit of the peanut butter mousse out in the open. Spread with crushed peanuts. Cool in the fridge no less than 2 hrs.
About the Author:
Learn more about deviled eggs recipes. Stop by Kathy Smith's site where you can find out all about pickled okra, as well.
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