- 1 chocolate graham pie crust, or an oreo cookie crust
- 2 cups milk
- 1/4 cup light corn syrup
- 1/4 cup peanut butter
- 1/4 cup cornstarch
- 1/2 cup white sugar
- 1/4 tsp salt
- 3 egg yolks
- 1 tsp vanilla
- 2 large ripe bananas
- 500 ml container whipping cream
- 1/4 cup Philadelphia cream Cheese
- 1 tsp vanilla extract
- 2-4 Tbsp icing sugar (depending on how sweet you want your whipped topping - I use 2)
- Semi sweet chocolate
1. In a medium sauce pan mix together 1 3/4 milk, the corn syrup and peanut butter over medium low heat stirring about 7 minutes until peanut butter melts and bubbles form on the sides of the pan. Remove from heat. Set aside.
2. In a separate bowl, whisk the remaining 1/4 cup milk with the cornstarch. Add the white sugar and salt and whisk until smooth.
3. Whisk in the egg yolks one at a time.
4. Slowly pour some of the reserved warm milk mixture into the egg mixture and whisk vigourously to temper the eggs. The idea is to pour slowly and whisk so that you don't scramble the eggs.
5. Return the mixture to your saucepan over medium heat and continue to stir until mixture comes to the boil. When it gets hot enough, it will turn into a custard very quickly so stir, stir, stir and remove from heat as soon as it thickens (as per video)
6. Pour half of the custard into your pie shell and cover with one sliced banana.Pour the last half of custard over, smooth, and top with the other sliced banana. Cool on the counter and then refrigerate for a few hours.
To make whipped topping
1. Chill a stainless steel bowl in the freezer for 60 minutes.
2. Bring the cream cheese to room temperature, add the vanilla and icing sugar and beat with a wooden spoon until smooth.
3. Pour the whipping cream into the chilled stainless steel bowl and beat until soft peaks form. Add the cream cheese and continue to beat until stiff peaks form. 4. Spread over the chilled pie and continue to chill at least another hour before serving.
