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Peanut Butter Banana Cream Pie

And just like that, Memorial Day weekend is right around the corner! How is it almost the end of May already? I feel like May just started. Before I know it, I'm going to be packing up my bags and saying goodbye to New Jersey!

But before that day comes, I have been enjoying some quality time with my family and doing what I do best-- making them all their favorite desserts! With Memorial Day coming up, I figured I would make something both them and you guys would love! PIE!

I can't even remember when is the last time I made a pie. Probably around the time that I started watching my diet and making healthier desserts. Now a days, you'll find me drinking peanut butter banana protein shakes--which by the way, are equally as delicious...kind of.

Nothing can really beat a cold, creamy pie made with the best Oreo crust ever. Golden Oreos are where it's at y'all. Stop using regular Oreos. I added a pinch of salt to the crushed Oreos as well and it seriously took things to the next level for me.

I was so excited to make the pie that I didn't crush my Oreos as finely as they needed to be crushed, but honestly, since when has a pie not tasted good because it didn't look good? Even deconstructed, this was totally a party in my mouth.

Peanut Butter Banana Cream Pie

Yield: One 9-inch pie
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For the crust:
25 Golden Oreo cookies
4 tablespoons butter, melted
pinch of salt

For the custard:
2 and 1/4 cups milk, divided
2/3 cup sugar
3 egg yolks
1/4 cup cornstarch
pinch of vanilla powder ( or 1 teaspoon vanilla extract)
1 tablespoon butter

For the peanut butter mousse:
3 oz. cream cheese, room temperature
1/2 cup powdered sugar
pinch of vanilla powder ( or 1 teaspoon vanilla extract)
1/3 cup peanut butter
2/3 cup heavy cream, cold

2 bananas, sliced into coins
melted chocolate, for garnish, if desired


To the bowl of a food processor, add Oreo cookies. Process until finely crushed. Transfer crushed Oreos to a medium-sized bowl. Mix in melted butter and salt until with a fork until well-incorporated, and all crumbs are evenly moistened.

Pat moistened crumbs onto the bottom and up the sides of a pie plate, compacting them well. Bake in a 350 degree preheated oven for 10 minutes. Remove from oven and set aside to cool.

Prepare custard. In a medium-sized saucepan, add 2 cups of milk and sugar and stir together to combine. Heat over medium-low heat until simmering.

Add egg yolks to a medium-sized bowl and slowly, add the heated milk mixture, stirring continuously to temper the egg yolks. Once half of the milk mixture has been incorporated with the egg yolks, pour it back into the saucepan.

In a glass measuring cup, mix together remaining 1/4 cup milk and cornstarch, then pour into the saucepan with the milk. Stir continuously over medium heat until mixture thickens and starts to bubble. Remove from heat and stir in vanilla and butter.

Pour into a heat-safe bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the custard. Refrigerate until cold.

Prepare mousse. In another medium-sized bowl, using an electric hand mixer, beat together cream cheese and powdered sugar until smooth and creamy. Beat in vanilla and peanut butter.

In another bowl, beat heavy cream until soft peaks form. Slowly fold whipped cream into peanut butter mixture.

To assemble pie, first add a layer of sliced bananas on top of crust. Then, add custard, followed by more sliced bananas, and then finally the peanut butter mousse.

Refrigerate overnight, or until chilled. Top with desired garnishes before slicing and serving.

Slightly adapted from The Baker Chick 

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