Black Bottom Choco-Peanut Butter Banana Cream Pie
Diane Hopson Smith
Cream Pie - Mimi's
Hope you enjoy!
- (9-inch) chocolate graham pie crust
- egg white, slightly beaten (can use one of the 3 saved from cream filling)
- 1/4 c
- heavy cream
- (1-oz) squares semisweet chocolate
- 1/4 c
- dry roasted peanuts, chopped
- heaping spoonful of peanut butter
- 1 to 2
- banana, peeled and sliced (ripe but not over ripe banana)
- 1/2 c
- 1/3 c
- all purpose flour
- 2 c
- 1/3 c
- 3 large
- egg yolks, (reserve whites to freeze and use later or as a meringue topping)
- 1 tsp
- pure vanilla extract
- 1 c
- heavy whipping cream
- 1/4 c
- powdered sugar
- mini peanut butter cups, for garnish if desired
- chopped dry roasted peanuts, for garnish if desired
How to Make Black Bottom Choco-Peanut Butter Banana Cream Pie
- 1Preheat oven to 375 degrees.
- 2BLACK BOTTOM:
Brush pie crust with slightly beaten egg white. (NOTE: you will not use the whole egg white, just brust the pie crust and disgard the rest). Bake for 5 minutes. Remove from oven and add Chocolate Filling.
- 3In a heavy sauce pan over a low heat, melt chocolate in heavy cream. Once melted remove from heat and add chopped peanuts and peanut butter; spread evenly onto bottom of pie crust. Place in freezer to cool while preparing cream custard.
- 4Once the pie crust/chocolate has cooled, layer sliced banana's over chocolater layer.
- 5CREAM PIE FILLING:
In a double boiler, over medium heat combine; sugar, flour, and salt; add milk. Whisk and cook until mixture begins to thicken. Reduce heat slightly and then add egg yolks and continue to whisk and cook until mixture reaches a thick consistency.
- 6Remove from heat, add; butter and vanilla. NOTE: Since I am using banana'a I will let this mixture come to room temperature before pouring into pie shell.
- 7Pour pie filling into baked pie shell. Top with whipped topping.
NOTE: I had a little custard leftover. Refrigerate and enjoy with some vanilla wafers another time.
- 8WHIPPED TOPPING:
Pour cold whipping cream into a cold bowl. Beat on high speed of hand mixer until it starts to thicken; add sugar and continue beating until it forms a peak.
NOTE: you can dollop onto pie or pipe a decorative design.