Text 25746, 97 rader
Skriven 2015-04-07 06:29:58 av Dave Drum (1:261/38.0)
Ärende: Gourmet 598
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Peanut Butter Banana Cream Pie
 Categories: Pies, Desserts, Puddings, Nuts
      Yield: 6 servings

MMMMM--------------------VANILLA WAFER CRUST-------------------------
      6 oz Vanilla wafer cookies
      6 tb Chilled unsalted butter; in
           - 1/2" cubes
      2 tb Sugar

MMMMM------------------VANILLA PUDDING FILLING-----------------------
    1/3 c  Sugar
  1 1/2 tb Cornstarch
    1/8 ts Salt
      1 c  Heavy whipping cream
    1/2 c  Whole milk
      2 lg Egg yolks
      1    Vanilla bean; split
           - lengthwise
      1 tb Unsalted butter
      4    Firm but ripe bananas;
           - peeled, divided
      3 tb Orange juice; divided

MMMMM--------------------PEANUT BUTTER LAYER-------------------------
      3 oz Cream cheese; room temp
    1/2 c  Powdered sugar
      1 ts Vanilla extract
    1/3 c  Creamy peanut butter (do not
           - use old-fashioned or
           - freshly ground)
    2/3 c  Chilled heavy whipping
           - cream
           Purchased peanut brittle;
           - coarse chopped (opt)

  FOR VANILLA WAFER CRUST: Preheat oven to 350+.F/175+.C.

  Combine all ingredients in processor; blend until mixture
  resembles moist crumbs,about 1 minute. Transfer to 9"
  diameter glass pie dish and press mixture onto bottomand
  up sides (not rim) of dish. Bake crust until golden brown,
  about 12 minutes. Remove from oven; press crust with back
  of spoon if puffed. Cool crust completely.

  FOR VANILLA PUDDING FILLING: Whisk sugar, cornstarch, and
  salt in heavy medium saucepan until no lumps remain.
  Gradually whisk in cream, then milk. Add yolks and scrape
  in seeds from vanilla bean; whisk to blend. Cook over
  medium heat, whisking constantly, until pudding thickens
  and boils, about 5 minutes. Add butter and stir until
  melted. Spread warm pudding in cooled crust. Chill until
  filling is cool, about 1 hour.

  Thinly slice 3 bananas on diagonal.

  Combine banana slices and 2 tablespoons orange juice in
  med bowl; toss to coat. Transfer banana slices to paper
  towels and pat dry. Arrange enough banana slices in single
  layer over vanilla custard filling to cover completely.

  FOR PEANUT BUTTER LAYER: Using electric mixer, beat cream
  cheese and powdered sugar in medium bowl until smooth.
  Beat in vanilla, then peanut butter. Beat cream in another
  medium bowl until firm peaks form. Fold large spoonful of
  whipped cream into peanut mixture to loosen, then fold in
  remaining cream in 2 additions. Spread peanut butter layer
  evenly over bananas. Chill at least 3 hours.

  DO AHEAD: Can be made 8 hours ahead. Keep chilled.

  Thinly slice remaining banana on diagonal. Toss with
  remaining 1 tablespoon orange juice, then pat dry with
  paper towels. Arrange banana slices around top edge of
  pie. Sprinkle peanut brittle over bananas, if desired, and
  serve.

  by Matt Lewis and Renato Poliafito

  Bon App+¬tit | May 2009

  Yield: Makes 8 servings

  MM Format by Dave Drum - 23 April 2009

  Uncle Dirty Dave's Archives

MMMMM

... I'll have two brains on drugs with bacon toast and coffee.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)