Wednesday, September 14, 2011

Banana Cream Pie with Chocolate and Sunbutter

This post was originally done last fall when we found out that our grandbaby Emma had a severe peanut allery.

I finally got to London to pick up more SunButter since we ate up that first jar pretty quick. I was anxious to try it instead of peanut butter in my Banana Cream Pie. I melted it with some chocolate chips and drizzled it over the bananas before adding the custard and it turned out great! Bananas. chocolate and SunButter, need I say more! You can check out SunButter, the great alternative to peanut butter at

First I started with the easiest ever pie dough recipe that I got off of the Dini Petty show about 15 years ago. It comes out great every time! A combination of butter and lard (lard, not shortening) is what makes it so flaky and flavourful.

Pie Dough
(Printable Recipe)

3 cups flour
1 tsp. salt
1/2 cup cold butter
1/2 cup cold lard (I use Tenderflake)
1 large egg
2 tsp. cold white vinegar
cold water

In a food processor combine flour and salt; cut lard and butter into small half inch cubes and with processor running drop alternately into flour mixture until it resembles fine crumbs with a few larger pieces. In a measuring cup beat egg until foamy; add vinegar and enough ice water to measure 2/3 cup. With processor running add egg mixture all at once. Processing until dough forms a ball. Press into 3 discs. Wrap and chill 15 minutes. Will keep in fridge for 3 days just remove from fridge and let sit for 15 minutes before rolling. I have also found that this dough freezes well, too.

For the Banana Cream Pie (adapted from my Betty Crocker cookbook)
(Printable Recipe)

1 pre-baked and cooled pie shell

4 large egg yolks
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp. salt
3 cups milk
2 tbsps. butter
1 tbsp. plus 1 tsp. vanilla

1/4 cup SunButter
4 oz. chocolate chips (I used President's Choice)

Beat egg yolks with fork in medium bowl and set aside. In saucepan mix sugar cornstarch and salt. Gradually stir in milk and cook over medium heat; stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Gradually stir half of hot mixture into egg yolks to temper; then stir back into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Let cool slightly while you peel and slice 2 large ripe bananas into the bottom of the cooled pie shell.

 Then microwave chocolate chips and SunButter together on high about 30-60 seconds and stir until chips are melted and smooth. Drizzle over bananas.

 Pour filling over bananas and chocolate mixture; press plastic wrap over top of filling to prevent a skin from forming. Place in fridge at least 2 hours to set. Serve with a dollop of whip cream.

We like ours plain.  Yummy!!

Our peanut free little princess!!

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