Recipe Items
9-inch pie crust, already baked
1/3 cup sugar, finely chopped
mixed-purpose flour, 2 teaspoons
half a teaspoon of salt
two cups full-fat milk
Beat three egg yolks.
Two-thirds cup of smooth peanut butter
2-Tbsps unsalted butter
One teaspoon of vanilla essence
1 cup of heavy cream for whipping
1/2 tablespoon of sugar, powdered
(Optional) Garnish with chopped peanuts or chocolate shavings.
How to Follow
Melt the butter in a medium saucepan. Add the flour, salt, and granulated sugar.
Blend well as you slowly add the milk, stirring constantly.
Keep stirring continuously until the liquid thickens and boils over medium heat. For another minute or so, stir occasionally while cooking.
Take it off the heat and slowly incorporate a little of the heated mixture into the egg yolks that have been beaten. Put everything back in the pot after that.
Raise heat to low and simmer, stirring occasionally, for another two minutes.
Without waiting, take it off the heat and blend in the peanut butter, unsalted butter, and vanilla essence.
After the pie crust has cooled to room temperature, pour the filling into it.
After the pie has cooled, put it in the fridge to chill for at least three hours, or until it sets.
Whip the powdered sugar and heavy cream to soft peaks just before serving. Top the cooled pie with the whipped cream and spread or pipe it on.
Chop some peanuts or shave some chocolate on top if you want.
Changes and Hints
Swap up the regular pie crust with one made from graham crackers or chocolate cookies for a unique touch. Before filling the crust, swirl in some melted chocolate with the peanut butter mixture if you want a layered appearance. To further enhance the peanut butter and banana taste profile, you could choose to add sliced bananas to the crust before pouring in the filling.
