Chocolate, Peanut Butter and Banana Pie

Name: Chocolate, Peanut Butter and Banana Pie
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT13H30M0.000S
Yield: One 10-inch pie
Ingredients: Nonstick cooking spray; 2 cups vanilla wafer cookies, such as Nilla Wafers; 1/3 cups sugar; 1/2 cup unsalted butter, melted; 3 ripe bananas; 8 ounces cream cheese, at room temperature; 8 ounces creamy peanut butter; 2 tablespoons honey; 1 tablespoon unsalted butter, melted; 1/3 cup sugar; 1/3 cup heavy cream; 1/2 cup unsalted butter, melted; 3 cups chocolate chips

Recipe courtesy of Estelle's Southern Cuisine

Show: Road Trip with G. Garvin

Episode: Boston

Chocolate, Peanut Butter and Banana Pie

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Level: Easy

Yield: One 10-inch pie

Total: 13 hr 30 min (includes chilling)
Active: 30 min

Level: Easy
Yield: One 10-inch pie

Total: 13 hr 30 min (includes chilling)
Active: 30 min

Ingredients

Crust:

Nonstick cooking spray

2 cups vanilla wafer cookies, such as Nilla Wafers

1/3 cups sugar

1/2 cup unsalted butter, melted

Filling:

3 ripe bananas

8 ounces cream cheese, at room temperature

8 ounces creamy peanut butter

2 tablespoons honey

1 tablespoon unsalted butter, melted

1/3 cup sugar

1/3 cup heavy cream

Ganache:

1/2 cup unsalted butter, melted

3 cups chocolate chips

Directions

For the crust: Spray a 10-inch pie pan with nonstick cooking spray. Combine the cookies, sugar and butter in a food processor and pulse until crumbs form. Press into the pan and allow to set in the refrigerator, 2 hours.
For the filling: In the bowl of a stand mixer running on low speed, combine the bananas, cream cheese, peanut butter, honey, butter, sugar and heavy cream, adding in each ingredient one at a time until fully incorporated. Pour into the pie crust and refrigerate until set, 8 hours or overnight.
For the ganache: Melt the butter and chocolate together over a double boiler. Pour the ganache over the top of the pie and refrigerate until set, 3 hours.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Estelle's Southern Cuisine, Boston