Kim's StoryThis pie is truly unique. It is very flavorful, rich, creamy and you are sure to have bananas with every bite. You'll love the crunchy vanilla wafer crust too. It is not a strong taste of peanut butter but rather more spicy with cinnamon, rum and nutmeg.
If I get a better description I will add it. LOL...I am at a loss of words because it is so different. My husband & I really enjoyed it and tomorrow my parents and family will be trying it as well. I will let you know what they say.
A great addition to any festivities that you may have.
This is another recipe from a Christmas cookbook that I have.
1 1/2 c
crushed vanilla wafers (about 45 wafers)
butter, melted (i used an addt'l tbsp.)
all purpose flour
packed brown sugar
creamy peanut butter
dark rum (i used an extract)
whipped cream, caramel syrup and chopped nuts
1Combine the wafer crumbs and butter; press onto the bottom and up the sides of a greased 9-inch pie plate. Bake at 350 for 8-10 minutes or until crust is lightly browned. Cool on a wire rack.
2In a large saucepan, melt butter. Stir in the flour, brown sugar, cinnamon, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
3Stir a small amount of hot filling into egg yolks; then return mixture to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the peanut butter, rum and vanilla. Slice bananas into the crust; pour filling over top.
4Refrigerate for 3 hours or until set. Garnish as desired with whipped cream, caramel syrup and nuts. Store leftovers in the refrigerator.
(This pie sets up quickly.)