Returning From Radio Silence With: Peanut Butter Banana Cream Pie!!

I know things have been pretty quiet on my blog. There is a good reason for that. I joined the Air Force and went away to Basic Training! I had some “pre posted posts” but they only lasted for about a month. My mom also guest posted for me on one occasion, thanks mom! I am now able to get on the Internet, take pictures AND have good food to take pics of.

 

As for the food, I decided to make a Banana Cream Pie but was coerced into making this! Surprisingly this is very low in sugar except for the peanut butter chips.

The ingredients for this pie are:

1 bag (Yes, the whole thing, including snacking) Reese’s Peanut Butter Chips

2 Packages Sugar Free Banana Pudding

2 bananas

Heavy Cream (Just get the quart, it’s cheaper than getting the exact amount required by the recipe)

1 Pie Crust (Whether you choose to make your own or buy one is up to you)

One Tub (or whatever) Sugar Free Whipped Cream

When making this pie get some strawberries because you can use the extra whipped cream on the strawberries..

The first step is to make your cream pie filling.

I know the recipe on the box calls for using milk (probably even skim milk, blech!) but we are using heavy cream. You have to use it to get the right texture and density.

Mix the cream and pudding mix in a bowl. This mixture will get very hard quickly if your cream is chilled. If it’s not so hard that you have to scrape it off the whisk with a fork then you need to refrigerate it until it’s that hard. It will seem like whipped butter

Whether your cream is solidifying in the fridge or sitting in the mixing bowl, quickly (but safely) slice your bananas and line your pie crust with them.

Spoon (or whatever) your cream about a third or halfway up your piecrust then sprinkle with some PB chips.

The whipped cream top/layer will be a bit complicated. My first instinct was to use a little bit and then add more slowly. No, I think add a nice big gloop and smooth over to avoid disturbing the PB chips or banana cream.

Thoroughly cover the banana cream and PB chips but don’t go too far over the edge. Whipped cream can (will?) expand when it warms up.

For those of us who can’t resist rich, dense desserts, let’s add another layer. Be very careful not to mess up the whipped cream TOO much. Not gonna lie, it will happen a bit. Much less so if you use a spatula or your hands.

See how the whipped cream expanded and got a little out of control? Just keep it in mind.

Once you’ve gotten your last layer of whipped cream on there you can decorate the top with the remaining (if any) PB chips and banana slices. Enjoy!

Special thanks goes out to Reuter and Cloutier for working with me on this pie.

Hope to get lot more food to share with everyone!