Best Peanut Butter Pie Recipe
- 25 peanut butter cookies, such as Nutter Butter
- 1/2 cup butter-flavored shortening
- BOTTOM LAYER
- 4 tablespoons melted butter
- 4 tablespoons light brown sugar
- 3 medium-size firm bananas
- 3/4 cup firmly packed brown sugar
- 6 tablespoons butter
- 1 package unflavored gelatin
- 1/3 cup milk
- 1 cup smooth peanut butter
- 1 1/2 cups heavy whipping cream
- 3/4 cup heavy whipping cream
- 1/4 cup confectioner’s sugar
- 1/2 tsp vanilla bean paste
Place the cookies in the blender and blend on high speed until finely crushed. Melt the butter-flavored shortening in the microwave on high approximately 1½ minutes. Slowly pour the melted shortening into the cookie crumbs while tossing until blended. Press into a 9-inch deep dish pie plate. Place in freezer to set.
Stir the brown sugar into the melted butter. Spray a skillet with butter-flavored cooking spray. Peel and slice the bananas, then dip them into the butter and brown sugar mixture, thoroughly coating the bananas. Place in medium hot skillet and cook approximately 2 minutes or until golden brown. Carefully turn over and cook the other sides approximately 1 minute. Remove from pan and place on top of the cookie crust. Place back into the freezer.
In medium bowl, add brown sugar and butter (cut into chunks). Heat in microwave at full power, stirring every 30 seconds until butter melts and sugar dissolves, 1 to 2 minutes total. Mix in package of unflavored gelatin. Let mixture cool slightly, about 10 minutes. Add milk and peanut butter to sugar mixture and beat with mixer on medium speed to blend well. Whip heavy cream until stiff. Fold the whip cream into the peanut butter mixture. Place on top of the caramelized bananas. Chill until set.
Whip all ingredients together until stiff. Spoon into star tipped pastry bag. Swirl into rosettes around the edge just inside the crust. Keep cold in the refrigerator until ready to serve.
Source: Ana Ramirez, Polk City; Best of Show, junior division, open category