Monday, February 17, 2014

peanut butter banana cream pie

all i can say is... i love extra days off work.

honey-roasted peanut butter banana cream pie 
(and get this--no bake!)

(for crust)
• 8 oz chocolate wafer cookies (i used teddy grahams!)
• 2 tablespoons brown sugar
• 5 tablespoons unsalted butter, melted

(for filling)
• 10 oz (2 cups) honey roasted peanuts
• 1 banana, peeled and cut into chunks
• 1 tablespoon honey
• 2 cups heavy cream
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract 

(for crust)
• crush cookies in a food processor until finely ground 
• transfer to a bowl and stir in brown sugar
• add butter and mix until evenly incorporated
• press into the bottom of a 9in spring form pan (or you can use a 9in pie pan)
• freeze crust until filling is ready

(for filling)
place peanuts in a blender (or food processor) and turn machine on lowest speed, gradually increase (you may have to stop the blender every now and then to scrap the sides). mix until the peanut butter begins to flow freely from the blades. transfer the peanut butter to a large bowl, scraping as much of the peanut bugger out as you can. 

don't worry about cleaning the blender at this point. add banana chunks and honey. turn to the lowest speed and then increase for about 1 minute or until the banana is liquefied. pour into bowl with peanut butter and stir to combine

wash and dry the blender to remove any residual peanut butter. you want to be sure it is very clean at this point so your cream will whip up properly.

add cream, sugar, and vanilla to blender. turn to the lowest speed, then increase for about 10 seconds. watch very carefully, the second the top of the cream stops moving, turn off the mixer immediately. over-mixing will result in butter rather than whipped cream.

stir the whipped cream in the blender to even out the consistency. remove about 1 cup of cream and set aside to use as a garnish later. add about half of the remaining whipped cream into peanut butter mixture; fold to incorporate and lighten the filling. fold in the remaining whipped cream until smooth.

pour filling into prepared crust, smoothing top with an offset spatula or butter knife. spoon or pipe remaining whipped cream in a decorative manner around the edges of the pie.  if using a springform pan, cover the entire thing with aluminum foil (without touching the cream). if using a pie pan, leave it uncovered. refrigerate or freeze for 1-2 hours or until set or frozen. (if frozen let it come to room temperature for 10-15mins before serving.

recipe adapted from love & olive oil

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