Frozen Peanut Butter Banana Cream Pie
Banana cream pie is so 50’s, isn’t it?
Like, just the thought of it conjures up images of old-school diners, the ones with waitresses on roller skates serving up burgers and floats while Elvis blares on a juke. It’s a decidedly vintage food, so making it feel modern and new for Thanksgiving was honestly a bit of a challenge.
But it’s a challenge I met (cleaaarly!!) and I did it with a heaping helping of luscious Bee’s Knees PB.
Peanut butter makes everything better (your day, your night, your life) so it’s no surprise it totally improved this banana cream too. Here’s the gist, layer by layer:
We start with a wonderfully sweet vanilla wafer crust, a modern variation of the classic graham that’s different yet still completely traditional.
Next, we layer said crust with thick medallions of banana. My only advice here is this – Make sure your ‘nanas are ripe! Extra yellow peels are the way to go.
Then comes the PB layer, which is basically your entire reason for eating this (besides, ya know, Thanksgiving). I whipped up an extra thick, extra delectable PB mousse made of melted Bee’s Knee’s x whipping cream, and yes you will eat a few raw spoonfuls while making this, so stop asking.
With the PB set, you can move forward to the most classic component – The cream. I modernized this too, cutting down on the traditional 5 egg yolks to just 3, and nixing whole milk in favor of skim. Simple changes, sure, but it makes the cream layer lighter, airer, more digestible, and overall just a better, pillowy-er experience.
Yes, pillowy-er. It’s a thing.
And finally? You freeze the damn thang, gnaw your fingernails off from crippling anticipation, then slather this with whipped cream before dutifully decorating with honey, peanuts, and more drizzled PB.
Go make this right now – The recipe is on Peanut Butter & Company! #tasteamazing