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Bananas Foster Pie

I love peanut butter with banana, so it only made sense to me to create a pie with that combination. I also used the flavors of banana's foster to create this delectable pie.—Emily Hobbs, Ozark, Missouri

8 ServingsPrep: 45 min. + chilling

Ingredients

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/4 cup butter, melted
FILLING:
2 tablespoons butter
1/3 cup all-purpose flour
2/3 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups 2% milk
4 egg yolks
1/3 cup creamy peanut butter
1 tablespoon dark rum
1 teaspoon vanilla extract
3 medium bananas
Whipped cream, caramel sundae syrup and chopped salted peanuts

Directions

Combine the wafer crumbs and butter; press onto the bottom and up the
sides of a greased 9-in. pie plate. Bake at 350° for 8-10
minutes or until crust is lightly browned. Cool on a wire rack.
In a large saucepan, melt butter. Stir in the flour, brown sugar,
cinnamon, salt and nutmeg until smooth. Gradually add milk. Bring to
a boil; cook and stir for 2 minutes or until thickened. Remove from
the heat.

2 of 2

Bananas Foster Pie (continued)

Directions (continued)

Stir a small amount of hot filling into egg yolks; return all to the
pan, stirring constantly. Bring to a gentle boil; cook and stir 2
minutes longer. Remove from the heat. Stir in the peanut butter, rum
and vanilla.
Slice bananas into the crust; pour filling over top. Refrigerate for
3 hours or until set. Garnish as desired with whipped cream, caramel
syrup and peanuts. Store leftovers in the refrigerator. Yield: 8
servings.

Nutrition Facts: 1 piece (calculated without garnishes) equals 422 calories, 21 g fat (9 g saturated fat), 133 mg cholesterol, 292 mg sodium, 53 g carbohydrate, 3 g fiber, 8 g protein.