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Butterfinger Banana Creme Pie
I feel like this came to me in a dream… a vision of decadent deliciousness full of chocolate, peanuts, banana pudding, whipped cream, and vanilla wafers… how could I say no?
Butterfinger Banana Creme Pie
Prep time: 30 minutes plus 4 hours refrigeration
Cook time: 30 minutes
Serves: 8
INGREDIENTS
For the Peanut Vanilla Wafer Crust:
2 cups Vanilla Wafers (20 wafers)
¾ cup roasted and salted peanuts
5 tablespoons unsalted butter, melted
1 large egg white
For the Banana Pudding Filling:
1 ripe banana, divided
2 cups whole milk
½ cup granulated sugar
1/3 cup all-purpose flour
½ lemon, juiced
4 large egg yolks
2 teaspoons vanilla extract
1 tablespoon unsalted butter
Whipped Cream:
1 cup cold heavy cream
2 tablespoon granulated sugar
To assemble:
3 ripe bananas, thinly sliced
20 Vanilla Wafers
2 tablespoons chopped roasted and salted peanuts, plus additional to garnish as desired
¼ cup granulated sugar
1 (3 to 4-ounce) bar semisweet chocolate
2 teaspoons coconut oil
INSTRUCTIONS
• For the Peanut Vanilla Wafer Crust: Preheat the oven to 350ºF. In the bowl of a food processor fitted with the blade attachment, add the Vanilla Wafers and peanuts and pulse until finely ground. Add the butter and egg white and pulse again until mixed and damp in texture (like wet sand).
• Press evenly into a 9-inch pie plate. Bake for 12 to 15 minutes until golden brown and cooked through. Remove from the oven and allow to cool completely, about 20 minutes.
For the Banana Pudding Filling:
• In the carafe of a high speed blender, add the banana and whole milk and blend until completely smooth. Set aside.
• In a medium saucepan, whisk together the sugar, flour, banana milk and lemon juice. Bring to a simmer over medium heat while whisking constantly until nicely thickened, about 7 to 10 minutes. The way you know that the mixture is ready is it should coat the back of a spoon nicely; if you run your finger across the back of the spoon the sauce should be able to hold its shape. Remove from the heat.
• Whisk the egg yolks together in a medium bowl. Temper the egg yolks with the hot pudding mixture, by constantly whisking about ¼ cup of the mixture into the egg yolks then add all of the yolks to the pudding mixture and whisk to combine.
• Return the saucepan to low heat, whisking constantly. Continue to cook another 3 to 4 minutes until slightly thickened again, it should look like pudding now.
• Remove from the heat and stir in the vanilla extract and butter. Set aside.
To assemble:
• Lay banana slices of one banana in the bottom of the crust of the pie. Pour over half of the hot banana pudding.
• Lay Vanilla Wafers evenly on top as well as banana slices from 1 banana and chopped roasted peanuts. Spread the remaining half of the hot pudding over the top. Wrap with plastic wrap and place in the fridge for at least 4 hours, preferably overnight to chill and set (the Vanilla Wafers will also soften just like banana pudding).
• When ready to serve, in a large bowl add the heavy cream and sugar and beat on high speed using a hand mixer until medium peaks form, 2 to 3 minutes. Set aside.
• Spread over the top of the set pudding mixture and serve as desired. Or you can garnish with bruleed bananas and additional chopped peanuts. Slice the pie then drizzle with melted chocolate if desired. If you prefer not to brulee the bananas, fresh banana slices to garnish are perfect too!
OPTIONAL
For the Melted Chocolate:
• Fill a medium saucepan with 1-inch water. Set over medium-low heat and bring to a steam. Place a heatproof bowl over the top and add the chocolate and coconut oil. Allow to melt all together until smooth and combined. Set aside until ready to serve.
For the Bruleed Bananas:
• Thinly slice the third banana into ¼-inch slices on a bias. Sprinkle liberally with the ¼ cup of granulated sugar.
• Using a culinary torch, brulee the bananas until deep golden brown. Allow the sugar to cool so a crust forms. Set aside until ready to garnish.
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