Peanut Butter Banana Chocolate Pudding Pie Recipes

PEANUT BUTTER BANANA CHOCOLATE PUDDING PIE

Steps:

• If using a baked pie crust, pre-bake in a 9" pan and cool before proceeding.
• If using a crumb crust, prepare a 9" pan accordingly.
• Mix cream cheese, peanut butter, powdered sugar and vanilla and blend until smooth using a mixer on medium speed.
• Gently spread the peanut butter mixture in an even layer into the prepared pie shell, including the sides of the pie crust. A rubber or silicone spatula works well.
• Press sliced bananas into the peanut butter mixture, "standing up" around the sides of the pie shell, and a layer in the bottom.
• Cook the pudding mix according to box directions, cool five minutes and then pour into pie shell over the bananas.
• Smooth the pudding, cover with plastic wrap, and chill at least 3 hours before serving.
• Serve topped with whipped cream or whipped topping.

PEANUT-BUTTER CHOCOLATE BANANA CREAM PIE

Steps:

• 1. HEAT OVEN TO 350F. MIX WAFER CRUMBS AND BUTTER UNTIL WELL BLENDED; PRESS ONTO BOTTOM AND UP SIDE OF 9-INCH PLATE. BAKE 5-8 MINUTES OR UNTIL GOLDEN BROWN. COOL COMPLETELY. MEANWHILE, MAKE CHOCOLATE CURLS FROM 1/2 CHOCOLATE SQUARE.
• 2. MICROWAVE REMAINING 1 1/2 CHOCOLATE SQUARES AND PEANUT BUTTER IN MICROWAVEABLE BOWL ON HIGH 1 MINUTE; STIR UNTIL CHOCOLATE IS COMPLETELY MELTED AND MIXTURE IS WELL BLENDED, PLACE BANANAS IN CRUST; DRIZZLE WITH MELTED CHOCOLATE.
• 3. BEAT PUDDING MIXES AND MILK IN LARGE BOWL WITH WHISK 2 MINUTES. STIR IN COOL WHIP. SPREAD OVER BANANAS; TOP WITH REMAINING WHIPPED TOPPING.
• 4. 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.

PEANUT BUTTER/CHOCOLATE/BANANA PUDDING PIE

Steps:

• 1. Bake pre prepared pie crust in 9" pie plate set aside to cool.
• 2. On top of cooled crust, slice bananas and arrange on the bottom of the crust. In a microwave safe bowl combine peanut butter and chocolate, microwave at least 1 to 2 minutes, stir in between and blend until smooth. Distribute over bananas evenly, let cool and set.
• 3. In a large bowl whisk milk and pudding mix at least 2 minutes until thickened, let set 2 minutes. Fold in the whole 8 oz. of cool whip, blend thoroughly and spread over chocolate mixture. Refrigerate for a few hours.

PEANUT BUTTER-CHOCOLATE BANANA CREAM PIE

Steps:

• Preheat oven to 350°F
• Mix wafer crumbs and butter until well blended; press firmly onto bottom and up sides of a 9-inch pie plate.
• Bake 5 to 8 minute or until golden brown. Cool completely; top with bananas.
• Make chocolate curls from 1/2 square of the chocolate; reserve for garnish.
• Microwave remaining chocolate and the peanut butter on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Drizzle over bananas; set aside.
• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended. Gently stir in 1 cup of the whipped topping. Spread over bannans; top with the remaining 1 cup whipped topping.
• Refrigerate at least 3 hours or overnight. Top with chocolate curls and peanuts just before serving. Store leftover pie in refrigerator.