Peanut butter and bananas are together again, this time in a dreamy peanut butter cream pie. Banana-Peanut Butter Cream Tart won the Jif Peanut Butter Award, worth $5,000, at the 44th Pillsbury Bake-Off. It was entered by Lenore Klass, Koloa, Hawaii.
Prep Time: 20 minutes
Start to Finish: 1 hour, 55 minutes
1 Pillsbury refrigerated pie crust, softened as directed on box
6 tablespoons Land O’Lakes Butter, softened
1 package (3 ounces) cream cheese, softened
1?2 teaspoon vanilla
2 cups confectioner’s sugar
1 1?2 cups firm, ripe banana slices, 1?4-inch thick (about 2 medium)
1 cup whipping cream
1?4 cup Fisher Party Peanuts, finely chopped
Heat oven to 450°F. Unroll pie crust; place in ungreased 9- or 91?2-inch tart pan with removable bottom. Press crust firmly against bottom and side of pan; fold excess crust over and gently press into side of pan to make double thickness. Prick bottom of crust with fork several times. Bake 9 to 11 minutes, or until golden brown. Cool completely, about 25 minutes.
In medium bowl, beat butter, cream cheese, peanut butter and vanilla with electric mixer on medium speed until well-blended. Gradually add confectioner’s sugar, beating until smooth and creamy. Spread peanut butter filling in tart shell, building up side 1 inch and leaving shallow indentation in center of filling. Fill indentation with bananas; gently press into filling.
In small bowl, beat whipping cream on high speed until soft peaks form (do not overbeat). Spread whipped cream over filling and bananas. Sprinkle peanuts around edge of tart. Refrigerate 1 hour, or until chilled. Store covered in refrigerator. Yields 8 servings.
1 Serving: Calories 550 (Calories from Fat 320); Total Fat 35g (Saturated Fat 18g, Trans Fat 1g); Cholesterol 70mg; Sodium 300mg; Total Carbohydrate 52g (Dietary Fiber 2g, Sugars 35g); Protein 5g / Percent Daily Value*: Vitamin A 15%; Vitamin C 2%; Calcium 4%; Iron 2% / Exchanges: 1?2 Starch; 3 Other Carbohydrate; 0 Vegetable; 1?2 High-Fat Meat; 6 Fat / Carbohydrate Choices: 31?2
