Sweet Testing: Peanut Butter Banana Cream Pie

I have had a craving for a Peanut Butter and Banana Creme Pie for a long time, ever since I first heard about it last year, so I was really happy when my father picked this as his dessert of choice during a recent visit. I was doubly happy when I searched the internet for a recipe and discovered that my favorite bakery, Baked, has their own version of this delicious treat! And let me tell you . . . it was soooo good!! I cheated a little bit and used a Whole Foods brand gluten-free pie crust, which I highly recommend for people with gluten allergies. Usually, I don't really care for store bought pie crust, but this one is a definite winner AND it's gluten free! So, because I wanted to make the pie edible for people with gluten allergies and because I was short on time, I didn't end of making the vanilla wafer crust that goes with this recipe, but I'm sure the pie would be even more amazing with that added element, although it was pretty damn good without it! For that reason, I can't really speak to the ease of the crust preparation, but the filling was super easy to assemble and came together quite quickly. Easy and a total crowd pleaser. What's better than that?

(p.s. For Baked fans, another teaser video for the new cookbook has been released. It features one of my favorite things: baked goods with miniatures. To watch it, click here.)

(p.p.s. Sometimes I feel like every recipe I make is from Baked. Someone seriously needs to hide their cookbooks from me!)

You can find the complete recipe after the jump.

Peanut Butter Banana Cream Pie (Recipe adapted from Bon Appetit. This recipe will also appear in Baked Explorations: Classic American Desserts Reinvented, which will be released October 1st.)

Ingredients

vanilla wafer crust (I used a Whole Foods brand gluten-free pie crust instead)
•6 ounces vanilla wafer cookies
•6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
•2 tablespoons sugar
vanilla pudding filling
•1/3 cup sugar
•1 1/2 tablespoons cornstarch
•1/8 teaspoon salt
•1 cup heavy whipping cream
•1/2 cup whole milk
•2 large egg yolks
•1 vanilla bean, split lengthwise
•1 tablespoon unsalted butter
•4 firm but ripe bananas, peeled, divided
•3 tablespoons orange juice, divided

peanut butter layer
•3 ounces cream cheese, room temperature
•1/2 cup powdered sugar
•1 teaspoon vanilla extract
•1/3 cup creamy peanut butter (do not use old-fashioned or freshly ground)
•2/3 cup chilled heavy whipping cream


Preparation

vanilla wafer crust
•Preheat oven to 350°F. Combine all ingredients in processor; blend until mixture resembles moist crumbs, about 1 minute. Transfer to 9-inch-diameter glass pie dish and press mixture onto bottom and up sides (not rim) of dish. Bake crust until golden brown, about 12 minutes. Remove from oven; press crust with back of spoon if puffed. Cool crust completely.
vanilla pudding filling

•Whisk sugar, cornstarch, and salt in heavy medium saucepan until no lumps remain. Gradually whisk in cream, then milk. Add yolks and scrape in seeds from vanilla bean; whisk to blend. Cook over medium heat, whisking constantly, until pudding thickens and boils, about 5 minutes. Add butter and stir until melted. Spread warm pudding in cooled crust. Chill until filling is cool, about 1 hour.

•Thinly slice 3 bananas on diagonal. Combine banana slices and 2 tablespoons orange juice in medium bowl; toss to coat. Transfer banana slices to paper towels and pat dry. Arrange enough banana slices in single layer over vanilla custard filling to cover completely.
peanut butter layer

•Using electric mixer, beat cream cheese and powdered sugar in medium bowl until smooth. Beat in vanilla, then peanut butter. Beat cream in another medium bowl until firm peaks form. Fold large spoonful of whipped cream into peanut mixture to loosen, then fold in remaining cream in 2 additions. Spread peanut butter layer evenly over bananas. Chill at least 3 hours. DO AHEAD Can be made 8 hours ahead. Keep chilled.

•Thinly slice remaining banana on diagonal. Toss with remaining 1 tablespoon orange juice (to prevent fruit from browning), then pat dry with paper towels. Arrange banana slices around top edge of pie.