My Texas Kitchen

Peanut Butter Banana Cream Pie

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Peanut Butter Banana Cream Pie

Peanut Butter Banana Cream Pie

The star of this dessert is the peanut butter whipped cream, it is crazy good! It would be great on a chocolate pie, or a banana pudding.

Filling and Crust Ingredients:
Gram cracker or Nilla waffer crust, home made or store bought
Vanilla Pudding mix, use the pie filling directions
2 Ripe Bananas
1/2 small Lemon Juiced (keeps the bananas from turning brown)

Topping Ingredients
1 Pint Whipping Cream
1/3 a normal old-school box of cream cheese, room temperature
1/3 cup powdered sugar
1/2 cup smooth peanut butter, I use Jiff

Peanut butter whipped cream!

Peanut butter whipped cream!

Add Lemon juice to pie filling. Peel and slice bananas, add into pie filling and mix gently. Using a spatula gently mix and press together powder sugar and cream cheese. Then use an electric mixer (I have an electric hand mixer) to cream that mixture together until it looks like a thick icing. Now add in peanut butter and use the electric mixer to combine very well. Clean your mixer blades so you can whip the cream.

In a separate bowl add the cream and using the electric mixer whip the cream to stiff peaks, just takes a minute or two. Now take about 1/3 of the whipped cream and using a spatula fold it into the peanut butter mixture. Keep doing this 1/3 at a time until you get the peanut butter top the desired flavor and texture (I used about 3/4’s of my wipped cream). Taste it. HOLY MOLY, WHOAAAAA!

Now top your pie, and chill in the fridge for 2 hours. Then eat it dude.

Note: If you have left overs store in the fridge. The next day the bananas will have produce some funky looking liquid, don’t worry just use a paper towel to remove it.


Written by mytexaskitchen

September 8, 2010 at 11:21 am

Posted in Uncategorized

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