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Bananas for the King Pie
1 package Refrigerated Pie Crust
1 nine inch pie plate
3 bananas, sliced thin
6 tablespoons lemon juice
3/4 cup heavy cream
1 (5.1 oz.) pkg. Instant Vanilla Pudding Mix
2 cups milk
1 1/4 cup creamy peanut butter
11/2 cups salted peanuts, crushed
Preheat oven to 450 degrees. Place one crust on the bottom of pie plate and flute edges. Prick bottom and sides of crust with a fork. Bake 10 to 15 minutes or until crust is golden brown. Cool.
Place bananas in lemon juice in a medium bowl and toss to coat. This helps the bananas from browning excessively. Drain and dry bananas gently on paper towels.
In a cold bowl and a mixer with a whisk attachment beat heavy cream on high speed until soft peaks form, about three to five minutes. Set aside. In another large bowl whisk together pudding mix and milk in bowl until creamy. Add the peanut butter and whisk until smooth. Fold in whipped cream gently until fully incorporated.
Place a layer of bananas on bottom of baked pie shell. Spread half of peanut butter mixture evenly over bananas. Sprinkle ½ cup of the peanuts on top of peanut butter mixture. Place remaining bananas evenly on top. Spread remaining peanut butter mixture evenly over bananas. Top with remaining one cup of crushed peanuts. Refrigerate at least four hours before serving.
Leftovers should be refrigerated.
Serves 8
Marcy Kamery
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