This was inspired by What's Gaby Cooking's blog about banana pudding pie. When I saw her post (a perfectly lovely, traditional dish), I immediately thought the only way that it could get any better is if peanut butter was involved. And then I added chocolate wafers instead of nilla, and cinnamon and oh yes, a drizzle of chocolate ganache all over the top. So basically, I went nuts.
But I didn't add nuts, because that would be vulgar.
Here's how it goes: Make the peanut butter pudding...OMG!! YES peanut butter pudding...basically tastes like super creamy, cold and delicious skippy. Why is this not in your refrigerator right now? You probably have everything you need to make it and it is soooo worth it.
Then you make the Cinnamon Chantilly Cream, which is a fancy way of saying there's powdered sugar in your whipped cream. And cinnamon. Because I can't stop myself.
First, a layer of pudding goes down.
Then a few chocolate wafers.
Next, some of the chantilly cream, followed by bananas.
Continue layering in that order with another layer of pudding, then wafers, cream, bananas, pudding and finally the last of the cream to top it off.
If you feel like giving your pie an extra chocolate boost, add some drizzled ganache, or even some crushed up wafers, but they are definitely optional.
Then refrigerate and eat...but I'm warning you, this is crazy addicting!
Yeah, this is not the kind of pie you slice...hence the 'bring your own spoon' suggestion.
Banana-Chocolate Peanut Butter Pudding Pie
Inspired by What's Gaby Cooking
14-15 Chocolate Wafer Cookies
2 large or 3 small bananas
Peanut Butter Pudding
Vanilla Cinnamon Chantilly Cream
Chocolate Ganache or sauce of your choice, or crushed wafers
For the pudding:
3 T cornstarch
1/3 C white sugar
1/4 tsp. salt
1 1/2 C whole milk
1/2 C whipping cream
1/2 C creamy peanut butter
1 tsp. vanilla
In a saucepan over medium heat, combine cornstarch, sugar and salt. Stir in milk and cream and bring to a slow boil, whisking constantly. Turn heat to low and simmer, continuing to stir for about 5-7 minutes or until mixture begins to thicken to the consistency of pudding. Remove from the heat and add the peanut butter and vanilla. Set aside to cool.
For the Chantilly Cream:
Adapted from What's Gaby Cooking
1 C whipping cream
1/4 plus 2 T powdered sugar
1/2 tsp. cinnamon
1/2 tsp. vanilla
Beat all ingredients in a bowl until stiff but still slightly soft peaks form. Set aside until ready to layer pie.
Layer as pictured above, and refrigerate for at least an hour.