Banana Cream Pie With Peanut Butter And Caramel
Add 30 Oreos to a food processor along with 1/3 cup pecans. Blend until fine crumbs.
1
Place the crumbs into a mixing bowl and add 1/4 cup melted butter. Stir to combine.
2
Place crumbs into a pie plate. Top with a layer of saran wrap. With a glass cup press the crumbs down and up the sides to form a crust. Freeze.
3
Make the pudding by following the directions on the box. Refrigerate for five minutes while you assemble the layers.
4
Remove the piecrust from the freezer and layer on a thin layer of the caramel sauce. Be careful not to tear the crust.
5
Next layer on 3/4 cup natural peanut butter. Spread with an offset spatula to create a single layer.
6
Slice 3 bananas and place on top of the peanut butter layer.
7
Remove the pudding from the fridge and stir. Then place on top of the bananas and spread into an even layer.
8
Whip 1 1/2 cups heavy whipping cream until soft peaks form.
9
Then add 1 teaspoon vanilla bean paste and 1/4 cup powdered sugar. Mix to combine until the whipped cream is at semi firm peaks
10
Drizzle in 2 tablespoons caramel. (Be careful not to mix the caramel in completely. You will want to see the ribbons of caramel running through it).
11
Top the pie with the whipped cream.
12
Top with shaved chocolate and Maldon salt. Refrigerate until you are ready to serve. Enjoy.
13
What you'll need
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offset spatula
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Vanilla Bean Paste
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Maldon salt
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