Treat Tuesday-Peanut Butter Banana Cream Pie

Think banana pudding with Nutterbutters instead of Nilla wafers!

The crust is made in the food processor so it comes together quick and is easy to spread in the pie plate

The key to a great banana custard is just ripe bananas, not too green, not too spotted.

Ingredients:

22 Nutterbutter Cookies
1/2 cup lightly salted dry-roasted peanuts
1/4 cup butter melted
1/2 cup granulated sugar
1/4 cup cornstarch
2 cups half-and-half
4 large egg yolks
3 Tablespoons butter
2 Tablespoons creamy peanut butter
2 teaspoons vanilla extract, divided
2 medium bananas
2 cups heavy cream
1/2 cup powdered sugar

Process cookies and peanuts in a food processor about 1 minute or until finely chopped.  Stir together cookie mixture and melted butter.  Press crumb mixture on bottom, up sides, and lip of a lightly greased 9″ pie plate.  Bake at 350 degrees for 10 minutes or until lightly browned.  Transfer to a wire rack and cool for 30 minutes.  Whisk together granulated sugar and cornstarch in a large, heavy saucepan.  Whisk together half-and-half and egg yolks in a medium bowl.  Gradually whisk half-and-half mixture into sugar mixture, and bring to a boil over medium heat, whisking constantly.  Boil, whisking constantly as mixture thickens, about 1 minute.  Remove from heat.  Stir in butter, peanut butter, 1 teaspoon vanilla into sugar mixture.  Place heavy-duty plastic wrap over the top of custard to keep a skin from forming and let cool for 30 minutes.  Slice the bananas over the bottom of the pie crust.  Add the custard and refrigerate at least 4 hours.  In a cold bowl, mix the heavy cream at high speed of an electric mixer, adding the powdered sugar until the cream thickens.  Spread over the top of the custard and garnish with extra Nutterbutter cookies.

Yield:  8 slices

This recipe is from Southern Living Magazine