Peanut Butter and Banana Pie
Peanut Butter and Banana Pie is a gluten free recipe with 8 servings. This main course has 590 calories, 15g of protein, and 43g of fat per serving. For 71 cents per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. 246 people have tried and liked this recipe. Head to the store and pick up bananas, salt, frangelico, and a few other things to make it today. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes approximately 4 hours. Overall, this recipe earns a solid spoonacular score of 68%. Users who liked this recipe also liked Peanut Butter-Banana Pie, Peanut Butter-Banana Pie, and Peanut Butter Banana Cream Pie.
Servings: 8
Ingredients:
4 average-sized ripe bananas
3 tablespoons butter, melted and cooled
9 ounces creamy peanut butter (do not use a "natural" brand as the oils will separate)
1 teaspoon powdered gelatin
3 tablespoons granulated sugar
16 ounces heavy cream
8 ounces Cracklin' Oat Bran cereal crumbs (pulverized in food processor or crushed by hand)
1 teaspoon salt
2 ounces confectioner's sugar
2 ounces Frangelico or other nut flavored liquor
Equipment:
bowl
microwave
stand mixer
whisk
Cooking instruction summary:
Procedures 1 In a large bowl, combine cereal crumbs, salt, and sugar and stir to combine. Add the melted butter and mix until the butter evenly coats the crumbs. Pour the mixture into the 9-inch pie plate and press the crumbs evenly along the sides and bottom to form a shell. Chill the pie shell for half an hour or until it firms up a bit. It will be delicate and crumbly. 2 Pour the Frangelico in a small heatproof bowl or coffee mug, and slowly sprinkle the gelatin over the top a little at a time, to avoid clumping. Set aside for five minutes to allow the gelatin to hydrate. Place the peanut butter in a medium-sized heatproof bowl and warm it in the microwave in thirty second increments, stopping each time to stir. Do this until the peanut butter feels hot to the touch and has a liquid consistency. Set the liquid peanut butter aside and place the bloomed gelatin in the microwave. Heat in fifteen second increments, stopping to stir each time, until the gelatin is completely melted. Combine the melted gelatin and the liquid peanut butter and stir vigorously. The mixture will become very thick and gooey. Continue to stir until the mixture is homogeneous. 3 In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream with the powdered sugar and whip to soft peaks. Remove 3 ounces of the whipped cream and place in the fridge to chill. To the remaining cream, add the peanut butter mixture and whisk on high speed for 30 seconds to incorporate. Scrape the sides and bottom of the bowl and then whisk until the peanut butter mixture is combined with the whipped cream with no visible clumps, another 15 to 30 seconds. 4 Slice three bananas into 1/8th-inch-thick slices. In the chilled pie shell, alternate layers of bananas and peanut butter mousse, finishing with a layer of mousse on top. Chill the pie for at least four hours. When ready to serve, pipe or spoon the reserved whipped cream (it may need to be re-whipped a bit before using) onto the top and decorate with slices from the remaining banana. Serve immediately after decorating.
Step by step:
1. In a large bowl, combine cereal crumbs, salt, and sugar and stir to combine.
2. Add the melted butter and mix until the butter evenly coats the crumbs.
3. Pour the mixture into the 9-inch pie plate and press the crumbs evenly along the sides and bottom to form a shell. Chill the pie shell for half an hour or until it firms up a bit. It will be delicate and crumbly.
4. Pour the Frangelico in a small heatproof bowl or coffee mug, and slowly sprinkle the gelatin over the top a little at a time, to avoid clumping. Set aside for five minutes to allow the gelatin to hydrate.
5. Place the peanut butter in a medium-sized heatproof bowl and warm it in the microwave in thirty second increments, stopping each time to stir. Do this until the peanut butter feels hot to the touch and has a liquid consistency. Set the liquid peanut butter aside and place the bloomed gelatin in the microwave.
6. Heat in fifteen second increments, stopping to stir each time, until the gelatin is completely melted.
7. Combine the melted gelatin and the liquid peanut butter and stir vigorously. The mixture will become very thick and gooey. Continue to stir until the mixture is homogeneous.
8. In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream with the powdered sugar and whip to soft peaks.
9. Remove 3 ounces of the whipped cream and place in the fridge to chill. To the remaining cream, add the peanut butter mixture and whisk on high speed for 30 seconds to incorporate. Scrape the sides and bottom of the bowl and then whisk until the peanut butter mixture is combined with the whipped cream with no visible clumps, another 15 to 30 seconds.
10. Slice three bananas into 1/8th-inch-thick slices. In the chilled pie shell, alternate layers of bananas and peanut butter mousse, finishing with a layer of mousse on top. Chill the pie for at least four hours. When ready to serve, pipe or spoon the reserved whipped cream (it may need to be re-whipped a bit before using) onto the top and decorate with slices from the remaining banana.
11. Serve immediately after decorating.
Nutrition Information:
covered percent of daily need
