Fried Peanut Butter Banana And Chocolate Hand Pies Recipes

PEANUT BUTTER CHOCOLATE BANANA PIE

Steps:

• Place the chocolate chips and peanut butter in a small microwave safe bowl and microwave on high for about 35 to 40 seconds until creamy enough to mix together with a spoon. Spread in the bottom of the pie crust. Peel and slice the bananas in a bowl and sprinkle with lemon juice to keep them from turning black. In another bowl with an electric mixer, mix together the pudding mix with the one cup of milk. Fold in the bananas and put pudding in refrigerator for about five minutes until it starts to set up.
• Spoon into pie crust and spread with a spoon. Spread whipped topping over the entire pie. Can garnish with banana slices or chocolate chips. Put in refrigerator for a couple hours before serving.

CHOCOLATE & PEANUT BUTTER PUDDING PIE WITH BANANAS

Steps:

• In a small bowl, mix wafer crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until set. Cool completely on a wire rack., Slice bananas; arrange on bottom of crust. In a microwave-safe bowl, combine peanut butter and chocolate; microwave on high for 1 to 1-1/2 minutes or until blended and smooth, stirring every 30 seconds. Spoon over bananas. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping; spread over chocolate mixture. Pipe remaining whipped topping over edge. Refrigerate, covered, for at least 3 hours. , Sprinkle with peanuts just before serving. If desired, serve with cut-up peanut butter cups.

DEEP-FRIED BANANA WITH CHOCOLATE & PEANUT BUTTER RECIPE - (4.8/5)

Steps:

• Line a baking sheet with parchment paper. Dip a popsicle stick into the melted chocolate. You want to have about a half-inch of chocolate on the tip. Stick the chocolate-covered end into the bottom of a banana piece, about halfway in. Place the banana on the baking sheet and repeat with the remaining pieces. When complete, place the baking sheet in the freezer for about 15 minutes. Keep the remaining chocolate warm. Place 1 cup of the chopped peanuts on a shallow plate. Remove the bananas from the freezer, and one at a time, use a spoon to cover each piece with chocolate. Remove any excess on the edge of the spoon. Dip and roll each banana into 1 cup of the peanuts and then place them back on the baking sheet. Reserve the leftover chocolate. Place the baking sheet into the freezer for 30 minutes. Heat deep fryer to 375°F. About 20 minutes into the banana freezing time, prepare the batter by combining the flour, sugar, baking powder, and cinnamon in a medium-size bowl. In a large bowl, whisk together the egg, milk, and peanut butter. Whisk the dry ingredients into the wet ingredients until smooth. Fold in the remaining chopped peanuts. Remove the bananas from freezer. One at a time, dip each banana into the batter being sure to cover the entire banana up to the popsicle stick. Let the excess batter drip off. Carefully submerge the banana into the hot oil and hold onto the end of the popsicle stick for about 6-8 seconds. Release and let it continue to fry, turning it with a pair of tongs until evenly dark golden brown. Remove the banana from the oil and drain it on paper towels. Repeat with the remaining bananas. Serve immediately with the leftover chocolate for dipping.

PEANUT BUTTER-CHOCOLATE BANANA CREAM PIE

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.

CHOCOLATE PEANUT BUTTER BANANA CREAM PIE

Steps:

• Preheat the oven to 350 degrees F. Butter a deep 9 by 2-inch pie plate.
• Drizzle the crushed vanilla wafers with the melted butter and stir until blended. Press on the bottom and up the sides of the pie plate. Pop in the oven and bake until lightly browned, 20 to 25 minutes. Cool on a wire rack for about 30 minutes.
• Toss the banana slices with the orange juice, making sure all the slices get coated. (This helps keep the bananas from browning.) Place the slices on a paper towel-lined plate and pat any excess juices dry.
• Arrange half the banana slices in a single layer over the cooled crust. Cover completely with the Chocolate Pudding, spreading it with an offset spatula or butter knife. Top with the rest of the bananas. Sprinkle the peanut brittle crumbs over the bananas. Place dollops of the Peanut Butter Cream on top, spreading it out evenly. Chill the pie in the refrigerator for at least 3 hours.
• Whip the cream until stiff peaks are just about to form. Whip in the almond extract and sugar until stiff peaks form.
• Take the pie out of the refrigerator. Place dollops of the whipped cream on top and spread it out evenly. Scatter pieces of peanut brittle on top and serve.
• Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until it is fully incorporated, and then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, until it starts to look like pudding, 10 to 15 minutes. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.
• Beat the cream cheese and confectioners'sugar with an electric mixer until completely smooth. Add the vanilla and peanut butter, beating until fully incorporated. In a separate bowl, beat the heavy cream until stiff peaks form. Working in batches, taking care not to deflate the whipped cream, fold a large spoonful of whipped cream into the peanut butter mixture. Fold in the remaining cream in 2 additions.