Six-Star Banana Cream Pie
photo by pharmd14
- Ready In:
- 1hr 30mins
Peanut butter crust
- 1⁄3 cup Crisco shortening
- 2⁄3 cup granulated sugar
- 3 tablespoons peanut butter
- 1 egg, beaten
- 1⁄2 cup ground oats (may substitute graham cracker crumbs but oats are better)
- 1 cup flour
- 2 tablespoons butter
- 1⁄2 cup cornstarch (heaping measurement)
- 1 1⁄4 cups granulated sugar
- 1 pinch salt
- 4 cups cold milk
- 4 eggs, beaten
- 1 tablespoon butter
- 1 tablespoon vanilla
- 2 -3 bananas
- Cool Whip, as needed
- 1⁄4 cup granulated sugar
- 1 tablespoon water
- 3 tablespoons whipping cream
PEANUT BUTTER CRUST:
- Beat shortening with sugar in a small bowl. Measure 1/8 cup of the beaten egg; you may discard the rest.
- Add in peanut butter and blend together with an electric hand mixer.
- Add the oats. (You may grind them in a food processor. These help to make the crust crunchier and less soggy.).
- Preheat oven to 325 degrees before dropping onto a cookie sheet.
- Make small balls and flatten each drop with the back of a metal spoon.
- Bake for 12 minutes and remove to an oven-safe wire cooling rack. Turn off the oven. Return the cookies (on the cooling rack) to the oven for an additional 5 minutes.
- Put baked cookies into a food processor and grind down to coarse crumbs. Melt butter in microwave. Mix with the crumbs in a small bowl.
- Using your fingers, press the mixture into the bottom of a 9 or 10 inch pie plate.
- Mix first three ingredients (corn starch, sugar, salt) in a large bowl.
- Measure milk into a medium to large saucepan, and dissolve the dry mixture in it. Make sure NO lumps are left.
- Turn on burner to medium heat and stir continuously. When bubbles begin to burst at the surface and mixture has thickened, stop cooking.
- Add in butter and vanilla, stirring well.
- Transfer half the mixture back to your mixing bowl. Combine with eggs and stir vigorously. Transfer this back to the saucepan with the rest of the pudding and combine.
- Heat on medium to return the mixture to bubbling.
- Slice bananas and layer half over the pie crust. Add half the pudding mixture, then the rest of the banana slices, then the rest of the pudding mixture.
- Let cool. After about an hour, transfer to refrigerator.
- Once the pie filling has set, top with Cool Whip.
- Combine sugar and water in a very small saucepan.
- Heat on high to boiling.
- Keep the solution boiling the entire time and stir. When the mixture has become medium to dark brown, add the whipping cream.
- Stir. Heat on high again to let the mixture become uniform. Let boil for at least 2 minutes.
- Put in a plastic bag and seal. Snip the corner to create a small opening (about the size of the tip of a grain of rice).
- Drizzle caramel over the Cool Whip atop your pie.
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