Banana-peanut Butter Cream Tart Recipe

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Banana-Peanut Butter Cream Tart

Nicole Bredeweg


Wow! I pulled this recipe off from the Pillsbury site a few months back and tried it last week. Not hard and incredibly tasty. We tried a couple of pieces at home ;), then I took the leftovers to work. Gone by the end of the day!

pinch tips: How to Make a Pie Shell & Lattice Top







refrigerated pie crust, softened according to package directions
6 Tbsp
butter, softened
3 oz
cream cheese, softened
1/3 c
creamy peanut butter
1/2 tsp
vanilla extract
2 c
powdered sugar
1 1/2 c
1/4" slices firm ripe bananas (about 2 medium)
1 c
whipping cream
1/4 c
party peanuts, finely chopped

Directions Step-By-Step

Heat oven to 450*F. Unroll pie crust; place in ungreased 9 or 9-1/2" tart pan with removable bottom. Press crust firmly against bottom and side of pan; fold excess crust over and gently press into side of pan to make double thickness. Prick bottom of crust with fork several times. Bake 9 - 11 minutes or until golden brown. Cool completely, about 25 minutes.
In medium bowl, beat butter, cream cheese, peanut butter, and vanilla with electric mixer on medium speed until well blended. Gradually add powdered sugar, beating until smooth and creamy. Spread peanut butter filling tart shell, building up side 1" and leaving shallow indentation in center of filling. Fill indentation with bananas; gently press into filling.
In small bowl, beat whipping cream on high speed until soft peaks form (do not overbeat). Spread whipped cream over filling and bananas. Sprinkle peanuts around edge of tart. Refrigerate 1 hour or until chilled. Store covered in refrigerator.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American