Friday, June 1, 2012

guest post: Peanut Butter Banana Cream Pie with Fudge Sauce

My lovely sis wrote this post for me, knowing I had a crazy few weeks and wouldn't have time to bake and post something myself...

Banana, peanut butter and chocolate together in any form is the key to Caroline’s heart. Hence, this recipe (for my sweet little sister, in honor of her birthday last week): Peanut butter banana cream pie with fudge sauce. It is by far one of the best B,PB,C combinations out there. Another one I have yet to try: thick-sliced banana bite topped with a spread of peanut butter, then frozen, then dipped in chocolate. Yes? But that’s for another time.

Peanut Butter Banana Cream Pie with Fudge Sauce
-adapted from Southern Pies, by Nancie McDermott

Pre-baked piecrust for 9-inch pie, cooled.

For Filling:
8 ounces cream cheese, softened
1 cup powdered sugar
1 cup creamy peanut butter
2 teaspoons milk
3 cups heavy cream, divided
3-4 bananas, sliced
¼ cup granulated sugar

For Fudge Sauce:
1 cup semi-sweet chocolate chips
1 cup half-and-half
1/3 cup granulated sugar
1/2 cup brown sugar
1/4 cup butter
½ teaspoon vanilla

To make the filling:

In a large bowl with an electric mixer, combine the cream cheese, powdered sugar, peanut butter, and milk. Beat on med-high speed until the mixture is light and fluffy.

In another large bowl, beat 2 cups cream until it thickens and holds firm peaks. Add the whipped cream to the peanut butter mixture and fold gently to combine evenly into a smooth, thick filling. Add the sliced bananas, mixing gently, and then pour the filling into the baked piecrust. Smooth out the filling, mounding it up into a nice peak in the center of the pie. Cover and refrigerate for at least 2 hours before serving.

To make the Fudge Sauce:

Combine the half-and-half, sugars, and butter over med-low heat. Cook, stirring often, to melt the butter and dissolve the sugars into a smooth sauce. Add the chocolate chips and stir constantly just until the chocolate is melted and smooth. Remove from heat, stir in vanilla, and cool to room temperature.

**When ready to serve, combine the remaining 1 cup cream with ¼ cup granulated sugar in a medium bowl. Beat on high speed until the cream holds firm peaks. Spread the whipped cream over the top of the chilled pie, and cut into 8 slices; arrange on plate. Drizzle (or pour) fudge sauce over top of each piece of pie.

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