This month for the Secret Recipe Club I was assigned to Our Eating Habits – pretty nifty considering I had Jamie’s blog last month! Jamie called my blog “pay dirt” and I’d have to say the same of hers – there were just so many comfort food recipes (my favorite kind!) that I had a blast browsing through them. I decided to make something for our annual Mother’s Day picnic from her blog and ended up making two things, this delicious pie and Smoky Baked Beans – both fabulous!
There was only one piece of pie left when we arrived late to the picnic (the pie preceded us in my IL’s van), but I had a good excuse to make it again in order to get pictures of the inside – my Father-in-law’s birthday was coming up, and he just so happens to adore banana cream pie. Turns out so do I. It was so hard not to hog the pie all to myself but I took my single slice and let him have the three pieces that were left after we’d all had one. He raved, everyone raved, and the pie is an official success. Thank you, Jamie, for sharing such a fun and delicious recipe! I never would have thought to use Nutter Butters for a pie crust but it is the perfect compliment to the banana cream filling.
Nutter Butter Banana Cream Pie
12 nutter butter cookies
1- 1/2 tablespoons cream cheese, softened
Banana Cream Filling
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks
2 tablespoons cold butter
1 1/4 teaspoons vanilla extract
3-4 bananas, sliced
1 (8 oz) tub frozen whipped topping, defrosted
4 Nutter Butters, crushed
Place 12 Nutter Butters in food processor and pulse until fine crumbs. Add cream cheese and process until completely incorporated. Press into 9″ pie plate (not deep dish) and bake at 350F for 12 minutes. Set aside to cool while you continue with the recipe.
In medium-sized saucepan whisk together white sugar, flour, and salt. Whisk in the milk and cook over medium heat, whisking constantly, until bubbles form. Cook for additional 2 minutes, whisking constantly to avoid scorching. Remove from heat.
Place egg yolks in a small bowl and whisk. Whisk in a small amount of milk mixture to egg yolks, then repeat a second time. Pour egg yolk mixture into remaining milk mixture in pot and whisk to combine. Return to burner and heat again over medium heat for about 2 more minutes. Remove from heat and stir in butter and vanilla. Slice bananas into the pudding and stir gently to combine well, then pour and smooth into prepared crust. Place plastic wrap directly on top of the pie to seal out air and refrigerate until ready to serve, at least four hours. Before serving, spread whipped topping over the top and sprinkle on the crushed Nutter Butters.
Recipe source: Our Eating Habits