To serve, slice the pie and garnish each slice with vanilla wafer crumbs.Īdapted from "The Comfort Table" by Katie Lee (C) Simon Spotlight Entertainment 2008. Cover with plastic wrap and chill for at least 3 hours before serving.
Sprinkle vanilla wafer crumbs over the top. In a small bowl, with a whisk or electric hand mixer, whip the cream, sugar, and vanilla together until soft peaks form. Spread the rest of the pudding evenly over the top. Lay the wafer cookies in a single layer on the surface of the pudding, followed by the remaining bananas. Spread half of the pudding evenly over the bananas. To make the pie, arrange half of the banana slices in a single layer over the crust. Remove from the heat and stir in the vanilla. Whisk the egg mixture into the hot milk and cook, stirring constantly, until the mixture is very thick, 3 to 4 minutes. While whisking, add about 1/4 cup of the hot milk mixture to the eggs. Stir with a wire whisk for about 1-2 minutes or until the pudding mix is completely dissolved. It’s sweet, creamy, and supremely peanut buttery. In a mixing bowl, combine the dry pudding mix and half & half. All you’ll need to make it is cream cheese, powdered sugar, peanut butter, milk, whipped topping, and a graham cracker pie crust.
Fold in 1 cup of cool whip or whipped cream. If peanut butter is your thing, this six-ingredient, 20-minute peanut butter pie is the dessert for you. If you lift the whisk, the pudding shouldnt fall off. Whisk fast for 2 to 3 minutes, or until it has thickened. Whisk the instant pudding mix and milk in a large bowl. Slowly whisk in the milk until combined and smooth and then stir constantly with a wooden spoon until the mixture comes to a low boil and thickens, about 7 minutes. Bake pie crust according to direction if needed (no need to bake a store bought graham cracker crust). To make the pudding, in a medium saucepan over medium heat, whisk the sugar, flour, and salt together.
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