Sweet

Or at least I hope Elvis would be proud of my chocolate banana peanut butter pie. I mean, I am at least.

You see, I’ve always loved peanut butter chocolate pie. Something only my Godfather is allowed to make and mostly is only consumed on Thanksgiving. So I decided to do a different spin on it, also with a shortcut that makes it so much simpler. You see, there are these things called pre-made graham cracker crusts. Normally, I use those, but seeing as I made a crust from scratch recently…. well, we’re going to use that one now. (See recipe here.) But don’t feel obligated to use that recipe, graham cracker is just as good.

Chocolate Banana Peanut Butter Pie

For Mix:
1 package of banana instant pudding mix
1 package of chocolate instant pudding mix
4 tablespoons of creamy peanut butter
Milk

Place four tablespoons of creamy peanut butter in a microwave safe bowl. In 15 second increments, zap the peanut butter, stirring between each cycle until smooth. Pour in the bottom of the pie crust.

In a separate bowl, pour the banana and chocolate pudding mixes. Stir those together and then add milk and stir that until mixed. Pour into pie pan, smooth top.

You can also top with whip cream (I love Ready Whip) right before serving. Those looking for something fancy can cut pieces of banana and place eight around the pie (one for each slice).

I am notorious for taking short cuts, but when it comes to making pie, I don’t like to cut corners with making a basic pie crust. For me, it just tastes better, and making pie crust from scratch can be scary. However, I’ve learned that a little patience and a willingness to adjust as you go can go a long way. Don’t be scared if it gets too dry or wet, you can always adjust with a little flour or water.

Basic Pie Crust Recipe

Ingredients:
2 1/2 cups of flour
a pinch of salt
1/2 cup butter
1/2 cup shortening
cold water

Preheat oven to 400 degrees. (I often forget to do this first, and then wait a lengthy time for my gas stove to get ready.)

Place the flour and salt in a bowl, add the shortening and butter.

By hand (yes, you will get messy), mix in the shortening and butter until it looks like little pebbles. Then slowly add a tablespoon of cold water (one at a time), until while mixing you’ve got yourself a ball of dough.

If you want thick dough, keep as is, or be like me, mess up, and forget to do so. Place ball between two pieces of wax paper and roll out.

Place into the pie pan, pinching the edge of the crust to make an edge. Poke the bottom with a fork. For the first 10 minutes, bake with aluminum foil on top to keep it covered. I used a cookie sheet.

Bake uncovered for 15 more minutes (or if its thick, another 20). Test it to make sure it’s done. Let it cool before putting anything in it. I like to make a pudding pie for it. But that’s for another post. I survived the crust, isn’t that enough for right now?