Peanut Butter Banana Slab Pie Recipes

Steps:

• In food processor, place cookies. Cover; process until cookies are ground. With food processor running, pour butter through feed tube; process just until blended. Press crumb mixture in bottom and up side of ungreased 9-inch glass pie plate. Place bananas over crust.
• In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. (Do not overbeat.) Beat in marshmallow creme and 1/2 cup of the peanut butter. Spread over bananas in crust. Sprinkle with marshmallows and peanuts. Cover; refrigerate 8 hours or until set.
• In small microwavable bowl, microwave remaining 1/4 cup peanut butter uncovered on High 30 seconds or until melted. Drizzle over pie. Store covered in refrigerator.

Steps:

• 1. Crust: Preheat oven 350 degrees. Put about 40 vanilla wafers into food processor or hand crush. Combine vanilla wafer crumbs, sugar, and softened butter, mix well.
• 2. Press into 9-inch pie plate.
• 3. Brush with egg white.
• 4. Put in oven and bake 10 minutes. Watch closely so it doesn't burn! Cool completely before you add the bananas and custard. You can buy vanilla wafer crust at the grocery store but I think this is better.
• 5. Slice bananas and put in 1/4 cup orange juice, this will prevent them from browning and add a little zip!
• 6. Drain bananas and place on the bottom of pie crust.
• 7. Custard: Add cornstarch, sugar, salt, both kinds of milk, egg yolks, vanilla and banana flavorings. You must stir constantly this while adding ingredients until well blended and smooth before putting on the heat.
• 8. Turn on the heat and keep stirring until thick and bubbly.
• 9. Remove from heat and pour on top of bananas in pie crust.
• 10. Peanut Butter Topping: Mix with mixer cream cheese and powdered sugar until smooth. Add 1/4 cup peanut butter, mix well. At this point taste the mixture to see if you like the strength of the peanut butter and add more if you want. I added another 1/4 cup (1/2 cup total) which I really liked. Blend additional peanut butter until smooth and creamy.
• 11. Take 8oz container of Cool Whip and 1/4 cup mini chocolate chips and fold into peanut butter mixture. Do not over stir.
• 12. Place peanut butter topping on top of custard.
• 13. Garnish (optional): Drizzle with caramel sauce. Top with crushed peanuts and/or mini chocolate chips.
• 14. Refrigerate until set - 5-6 hours or overnight.

Steps:

• Heat oven to 350ºF.
• Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely. Meanwhile, make chocolate curls from 1/2 oz. chocolate. Refrigerate.
• Microwave remaining 1-1/2 oz. chocolate and peanut butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Place bananas in crust; drizzle with melted chocolate.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over bananas; top with remaining COOL WHIP.
• Refrigerate 3 hours. Top with chocolate curls and nuts just before serving.

Steps:

• Heat oven to 375°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray.
• Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts on top of the other. Roll to 17x12-inch rectangle. Fit crust into pan, smoothing crust on bottom and pressing firmly into corners and sides. Fold extra crust up and over edges of pan. Flute or crimp edges.
• In large bowl, beat eggs, brown sugar, caramel topping, melted butter and vanilla with whisk until well blended. Stir in peanuts. Pour mixture into pan; spread evenly over bottom of pan.
• Bake 28 to 32 minutes or until filling is set. Cool completely, about 2 hours. Cut into 6 rows by 4 rows. Serve pieces with whipped cream.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk cookie crumbs, sugar, and salt for crust together in a medium bowl. Stir in the melted butter until mixture is coated and moist. Press the crumb mixture evenly along the bottom and up the sides of a 9-inch, deep-dish pie plate.
• Bake crust in the preheated oven until golden brown and firm, 10 to 12 minutes. Cool completely on a wire rack.
• Melt 1/2 cup of the peanut butter and butter for the peanut butter layer in a small saucepan over medium-low heat, whisking to combine. Once melted, set aside to cool slightly, about 2 minutes. Pour mixture into bottom of the cooled crust, carefully smoothing into an even layer with a silicone spatula. Arrange the banana slices in an even layer over the peanut butter.
• Combine the remaining ½ cup peanut butter and confectioners' sugar in a medium bowl. Cut the peanut butter into the sugar using a fork until a crumbly, streusel-like mixture forms; you will get about 2 scant cups of this mixture. Sprinkle about half of this mixture over the sliced bananas. Gently press with clean fingertips into a relatively even layer. Place pie in refrigerator while you make the pudding.
• Beat egg yolks for banana pudding layer with a whisk in a medium bowl until well combined; set aside. Whisk together the sugar, cornstarch, and salt in a medium saucepan to evenly combine. Whisk in half-and-half, making sure all ingredients are well distributed. Place the pan over medium heat; cook, stirring constantly, until mixture has thickened slightly and gently begins to simmer, about 10 minutes.
• Remove pan from heat and, while whisking rapidly, slowly drizzle about ½ to 1 cup of the hot cream mixture into the eggs to temper. Keep whisking until smooth and combined. Pour the egg mixture into the pan and return to medium heat. Cook, stirring constantly, until mixture thickens further, 3 to 6 minutes. Remove pan from heat and whisk in the butter, vanilla, and banana extract.
• Pour the pudding mixture into a large mixing bowl and press a sheet of plastic wrap onto the surface of the pudding to prevent a "skin" from forming. Cool to room temperature, 20 to 30 minutes.
• Once pudding has cooled, pour about half of the pudding into the pie shell. Sprinkle the crumbled wafers in an even layer over top. Arrange the banana slices over the wafers. Sprinkle the remaining peanut butter crumble mixture over the bananas. Pour remaining pudding over top. (Some of the peanut butter crumble and banana slices may float towards the surface; that's just fine. Smooth the surface as well as you can with a silicone spatula.) Place a piece of plastic wrap directly onto surface of the pudding filling to prevent a skin from forming. Refrigerate for 8 hours, or overnight.
• When ready to serve, combine heavy cream, confectioners' sugar, and vanilla for topping in a chilled mixing bowl. Beat with an electric mixer fitted with a whisk attachment until medium-soft peaks form. Spoon the whipped cream on top of the pie.

Steps:

• Combine the wafer crumbs and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack., In a large saucepan, melt butter. Stir in the flour, brown sugar, cinnamon, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the peanut butter, rum and vanilla., Slice bananas into the crust; pour filling over top. Refrigerate for 3 hours or until set. Garnish as desired with whipped cream, caramel syrup and peanuts. Store leftovers in the refrigerator.

Steps:

• Place both pie crusts in half-sheet pan, overlapping slightly. Fit into pan, pressing into corners. Trim edges to about 1/2 inch overhanging sides of pan, then fold over and tuck into pan. Prick bottom with fork; place in freezer 20 minutes.
• Meanwhile, in 2-quart saucepan, mix 3/4 cup sugar, the cornstarch and salt with whisk. Beat in milk, followed by eggs, using whisk. Heat over medium heat to boiling until thickened, stirring constantly, 10 to 12 minutes. Press mixture through strainer to remove any lumps; stir in butter and 1 teaspoon vanilla. Refrigerate until completely cooled, 30 to 45 minutes.
• Heat oven to 400° F. Bake crust 15 to 20 minutes or until golden brown. Cool to room temperature, about 20 minutes.
• In medium bowl, beat cream with electric mixer on high speed until thickened. Add 1/4 cup sugar and 1 teaspoon vanilla; beat to soft peaks.
• Line cooled pie crust with sliced bananas. Spread filling on top; cover with topping. Refrigerate 1 hour before serving.