Chocolate Peanut Butter Pudding Pie With Bananas Food

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 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.

CHOCOLATE PEANUT BUTTER PUDDING PIE

Steps:

• Whisk together the granulated sugar, egg yolks, cornstarch, salt and 1/3 cup of the milk in a large bowl.
• Heat the remaining 2 2/3 cups milk in a large saucepan over medium heat until hot but not boiling. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the saucepan with the remaining milk. Bring to a boil, whisking constantly, and cook, continuing to whisk, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl and let cool slightly, stirring a few times to prevent a skin from forming. Pour the filling into the crust, smoothing it out so that it reaches the edges of the pie crust. Press plastic wrap directly onto the surface and chill until set, at least 4 hours.
• When ready to serve, whip the cream and confectioners' sugar in a large mixing bowl with a hand mixer until medium/stiff peaks form.
• To assemble, top the pie with the whipped cream and garnish with the peanuts and chocolate chips.

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.

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.

BANANA, PEANUT BUTTER & CHOCOLATE PUDDING PIE

Steps:

• Finely crush 14 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate. Place banana slices on bottom of crust. Chop remaining 2 cookies; set aside.
• Add milk to dry pudding mixes in medium bowl. Beat with wire whisk 2 min. Gently stir in 1 cup of the whipped topping; spread over banana slices. Top with remaining 1/2 cup whipped topping and the chopped cookies.
• Refrigerate at least 4 hours before serving. Store leftover pie in refrigerator.

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.

PEANUT BUTTER CHOCOLATE PIE

Steps:

• In a large bowl beat cream cheese until smooth.
• Add peanut butter and 1 cup of the sugar.
• Beat until well blended.
• In a small bowl beat 1/2 cup of whipping cream until soft peaks form.
• Gradually beat in remaining 1/4 cup sugar and vanilla.
• Slowly fold cream mixture into peanut butter mixture.
• Pour into cooled pie shell.
• For the topping-in a double boiler over hot but not boiling water melt chocolate and cream together, whisking until smooth.
• Cool to luke warm and then pour over pie.
• You may need to rock the pie back and forth to get even coverage.
• One inch in from the edge form a circle with the chopped nuts and then chill for at least 2 hours.
• Once topping has set you can cover with plastic wrap.
• You can freeze this pie for storage or for a frozen summer treat.

PEANUT BUTTER PUDDING PIE

Steps:

• In a saucepan, whisk the milk and pudding mix. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; stir in the peanut butter chips until melted. Pour into the crust. Cover and refrigerate for 3-4 hours or until set., Spread whipped topping over pie. In a microwave-safe bow, melt chocolate chips and shortening. cool for 5 minutes. Drizzle over topping. Refrigerate until serving.