It’s that time of year again folks, National Pie Month! You may recall that last year, in honor of this most glorious month, I made one sweet pie and one savory pie a week. And I held parties every Saturday so that my friends could come and eat them. I was crazy. I can’t compete with that schedule again, so this year I’ll be making one pie a week, and I’ll decide at random whether it will be sweet or savory. I’m playing fast and loose over here.
This week I made a Chocolate, Peanut Butter, and Banana pie. I had been thinking for a while about how I should start the pie holiday season and my mind kept wandering back to a chocolate cookie crust. I love them. Last year for pie month I made a lot of custards and creams and mousses, and while you might think that I would want to go the opposite direction I’ve actually been craving them. Probably because I haven’t eaten a custard, cream, or mousse pie since last February.
This pie is a basic chocolate peanut butter pie with a cookie crust and a layer of sliced bananas. It’s light and delicious, the perfect dessert for this dreary, cold, temperamental time of year. From what I could tell Saturday night, it was a big hit. I’ve certainly been enjoying the leftovers.
In other news the ever-controversial Valentines Day is around the corner, which explains why my inbox is full of “the most romantic meal you’ll ever make” press releases. I don’t claim to know anything about sexy food, but here’s my list of recipes I like to eat on date nights (read: not too heavy). Enjoy or ignore.
Chocolate, Peanut Butter, Banana Pie
12-15 chocolate sandwich cookies
1 stick of butter
2 8oz blocks of cream cheese, softened
1 cup peanut butter
1 cup heavy whipping cream
1 tsp vanilla extract
1 tbsp sugar
1/2 cup heavy whipping cream
1/2 tsp vanilla extract
1 tsp sugar
Peanuts for garnish
In a food processor, break down sandwich cookies. Melt butter and combine. Press the mixture into a pie dish. Bake at 350 for 20 minutes. Let cool completely.
In a stand mixer combine 1 cup cream, 1 tsp vanilla, and 1 tbsp sugar. Whip until stiff. Set aside. Pour the remaining cream, sugar, and vanilla in the mixer and whip until soft peaks form. Set aside and refrigerate.
Combine cream cheese and peanut butter in the mixer. Beat until fluffy. Beat in 1/3 of the stiffly whipped cream. Fold in the remaining stiffly whipped cream.
Slice bananas and line the bottom and sides of the pie crust with the slices. Spoon the peanut butter mixture on top, spreading evenly. Next, spoon the gently whipped cream on top and in the center, leaving some of the peanut butter mousse exposed. Sprinkle with peanuts. Refrigerate at least 2 hours.