Saturday, May 15, 2010

Frozen Peanut Butter Banana Pie

This recipe is one that I came up with earlier this week, and is actually a good example of two different concepts in making up your own recipes. A friend posted a recipe for Peanut Butter Pie on a site we both frequent. As soon as I saw this recipe, I knew two things: I wanted to eat it, and I was going to have to try some variations. Now don’t get me wrong, the original recipe sounded great. That’s why I wanted to try it. But just something in way my brain works is that I always like to see if I can come up with ways to change or improve things. So, I came up with three different variations within about 5 minutes, and decided I needed to go to grocery store and see what ingredients I could find (specifically, different types of crusts), and decide which variation to make based on this. This is how I ended up with the Peanut butter banana variation.

Now, when I made this recipe the first time, I made a mistake. I did not boil the filling long enough, so it did not set properly in the fridge, as it is supposed to. It was still too soft even after cooling overnight. I decided to put it in the freezer, just so I could get the filling to harden and get a better picture for this blog. To my surprise, once I pulled it out and ate a piece of it frozen, I realized it tasted even better this way. The change in the texture from the freezing actually improved the pie. So even when a recipe doesn’t come out as you expect, don’t get upset, you may be happy with the results.

Enough introduction, now on to the recipe:

Frozen Peanut Butter Banana Pie

8" premade graham cracker pie crust
1 cup sugar
3 tbsp cornstarch
dash salt
2 cups milk
1 stick butter (8 tbsp)
2 heaping tbsp creamy peanut butter
1 banana

Cut the banana into thin slices, approximately 1/8" thick, and lay a single layer in crust. Put back in refrigerator for 30 minutes.
Melt butter; add sugar and cornstarch and salt, then stir in peanut butter. Stir in milk, slowly; bring to boil, boil approximately 50 seconds, stirring constantly. Pour into prebaked pie shell; freeze

As you can see, this recipe doesn't require much more skill than boiling water. So get out there, make the pie, and enjoy!

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