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Peanut Butter and Banana Pudding Pie
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Prep Time:
50 minutes
Cook Time:
25 minutes
Total Time:
575 minutes
Indulgent peanut butter and banana pie, a guaranteed hit at any gathering.
Ingredients:
  • 2.75 cups crushed vanilla wafers
  • 2 tablespoons white sugar
  • 0.5 teaspoon kosher salt
  • 0.5 cup unsalted butter, melted
  • 1 cup creamy peanut butter, divided
  • 1 medium ripe banana, thinly sliced
  • 1 cup confectioners' sugar, sifted
  • 4 large egg yolks
  • 1 cup white sugar
  • 0.25 cup cornstarch
  • 0.25 teaspoon kosher salt
  • 2.25 cups half-and-half
  • 4 tablespoons unsalted butter, softened, cut into pieces
  • 2 teaspoons vanilla extract
  • 1 teaspoon banana extract
  • 0.75 cup crushed vanilla wafers
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar, sifted
  • 0.5 teaspoon vanilla extract
Instructions:
  • Preheat your oven to 350°F (175°C).
  • Combine cookie crumbs, sugar, and salt in a medium bowl, then whisk together. Add melted butter and stir until mixture is coated and moist. Press the mixture evenly along the bottom and up the sides of a 9-inch, deep-dish pie plate.
  • Bake the crust in the preheated oven until it turns a golden brown and firms up, which should take around 10 to 12 minutes. Let it cool completely on a wire rack.
  • In a small saucepan over medium-low heat, gently melt 1/2 cup of peanut butter and butter together, stirring until smooth. Let it cool for about 2 minutes. Spread this mixture onto the cooled crust evenly using a silicone spatula. Place a layer of banana slices on top.
  • In a medium bowl, mix together the remaining ½ cup of peanut butter and confectioners' sugar until a crumbly mixture forms. Sprinkle half of this peanut butter streusel over the sliced bananas and press gently with fingertips to form an even layer. Refrigerate the pie while preparing the pudding.
  • In a medium bowl, whisk egg yolks until well combined for the banana pudding layer; set aside. In a medium saucepan, combine sugar, cornstarch, and salt, whisking to evenly mix. Slowly whisk in half-and-half until ingredients are well incorporated. Cook mixture over medium heat, stirring continuously, until slightly thickened and gently simmering, about 10 minutes.
  • - Take the pan off the heat. While whisking vigorously, slowly pour in ½ to 1 cup of the hot cream mixture into the eggs to temper. Keep whisking until smooth. - Pour the tempered egg mixture back into the pan and return to medium heat. Cook and stir constantly until it thickens, about 3 to 6 minutes. - Remove from heat and whisk in the butter, vanilla, and banana extract.
  • Transfer the pudding mixture to a spacious mixing bowl and cover the surface with plastic wrap to avoid forming a skin. Let it cool to room temperature for 20 to 30 minutes.
  • After the pudding has cooled, layer half of it into the pie shell. Top with crumbled wafers, banana slices, and the rest of the peanut butter crumble. Pour the remaining pudding on top. Some crumbs and bananas may float to the surface; no worries. Smooth the top with a silicone spatula, cover with plastic wrap directly onto the surface, and refrigerate for 8 hours or overnight.
  • Prepare the luscious topping by combining heavy cream, confectioners' sugar, and vanilla in a chilled mixing bowl. Whip the mixture with an electric mixer fitted with a whisk attachment until it forms medium-soft peaks. Generously spoon the velvety whipped cream over the pie before serving.

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