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Peanut Butter Banana Cream Pie

Tammy Lee Tammy Lee Pounds

You can buy 1 (9 inch) pie shell/make your own pie shell.


  • 1/3 c. creamy peanut butter
  • 3/4 c. powdered sugar
  • 1/3 c. all purpose flour
  • 1/2 c. sugar Dash of salt
  • 2 c. milk
  • 2 egg yolks, slightly beaten
  • 2 tsp. butter
  • 1 tsp. vanilla
  • 1 banana, sliced
  • 1/2 c. heavy cream
Peanut Butter Banana Cream Pie photo



Mix peanut butter and powdered sugar until crumbly. Reserve 2 tablespoons of mixture; spread remainder in bottom of pie crust. Mix flour, sugar, salt, milk, and egg yolks in a saucepan and cook stirring constantly, until it comes to a rolling boil. Remove filling from heat and add butter and vanilla. Arrange banana slices over peanut butter mixture. Pour filling over bananas and let cool. Chill several hours. Whip heavy cream and spread over filling. Sprinkle reserves of peanut butter crumbs on top.

  • 1

    Pie Shell

  • 2

    2 cups of all purpose flour

  • 3

    1/4 tsp. salt

  • 4

    2/3 c. cold butter

  • 5

    4-5 tbls of cold water

  • 6

    combine flour and slat in bowl, cut in butter until mixture resembles course crumbs. Stir in enough water , with fork until flour is moistened. Divide dough in half shape, each half inot ball flatten slightly, wrap and refrigerate 1 hour. for 1 pie crust roll out ball of dough on lightly floured surface into 12 inch circle. fold into quarters. place dough in 9 inch pie pan, unfold dough pressing firmly against bottom and sides.

  • 7

    Trim crust to 1/2 inch from edge of pan. Crim or flute edge. Bake unfilled pie shell. Prick crust all over with fork before baking. Bake at 475 degrees for 8 to 10 minutes.



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