Homemade Chocolate-Banana Peanut Butter Dessert


by Kathy Smith


Recently I baked a Peanut Better, Banana, and Chocolate pie. I was thinking for some time about how I should start baking more pies just as before and my ideas kept going back to a chocolate cookie crust. I absolutely love them and I had been hankering for one. I think I was salivating for one because I haven't baked a cream, custard, or mousse pie since the past January.This pie is a common chocolate peanut butter pie which has a cookie crust as well as a layer of cut up bananas. It's light and tasty, making it the ideal dessert for a dull and cold season. I prepared this pie for close friends last Sunday and from what I could determine, it was a huge hit. I've absolutely been taking advantage of the leftovers.

Ingredients for Chocolate, Peanut Butter, and Banana Dessert:

Crust:
12-15 chocolate sandwich cookies, in small pieces
1 stick of butter, soft to the touch

Mousse:
2 8oz tubs of cream cheese, soft
1 c. of peanut butter
1c. of heavy whipped cream
1 teaspoon vanilla extract
1 tbsp of sugar

Whipped Cream:
1/2 cup heavy whip cream
1/2 teaspoon vanilla extract
1 tsp . sugar

Peanuts for sprinkling
Two bananas

Inside of a small bowl, blend the crushed cookies and butter. Put the blend into a greased pie pan. Bake at 350 for twenty minutes. Allow it to cool completely.

In a mixing bowl, stir 1 c. cream, 1 teaspoon vanilla, and 1 tbsp. sugar. Whip employing a whisk until stiff. Set-aside. Add the rest of the cream, sugar, and vanilla in the bowl and whip just up until soft peaks begin. Reserve and refrigerate.

Mix cream cheese and peanut butter in yet another bowl until fluffy. Fold in 1/3 of the stiffly whipped cream in batches until it is all blended.
Cut bananas and line the bottom and sides of the pie crust with the pieces. Scoop the peanut butter blend on the top, spreading smoothly. Following that, scoop the delicately whipped cream over the top and in the core, leaving some of the peanut butter mousse revealed. Spread with crushed peanuts. Cool in the fridge no less than 2 hours.




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