Channeling the King, Elvis Presley, for a party last weekend, I made a peanut butter banana cream pie from Baked Explorations by Matt Lewis and Renato Poliafito
The crust is made of vanilla wafers, crushed up and baked with butter. As that is baking, I made their homemade custard for the filling. Unlike other banana cream pie recipes I have made, the custard itself does not have any banana flavor/extracts added in. Instead, they have you put freshly cut into the warm filling and let it soak in the banana flavor as it sets up in the refrigerator.
A top is a mixture of peanut butter, cream cheese, confectioner’s sugar and milk. The recipe called for heavy cream instead of milk for this step, but I had used all of my cream for the custard. I did have leftover milk from the custard step, and that worked out just fine.
Delicious and decadent. This is one of the best custards I have made and had this mild, fresh banana flavor throughout. The crust was fantastic – but how can you go wrong with vanilla wafers and more butter? That peanut butter layer was – OMG – FANTASTIC. The cream cheese helps to set it up, while adding a tang to cut in the rich peanut butter. Just what I intended as a show stopper for the party and exceeding my expections ten fold!