Peanut butter and banana cream pie

Jill Dupleix
Perfect for Mother's Day: peanut butter cream pie.
Perfect for Mother's Day: peanut butter cream pie. Photo: Steven Siewert
Difficulty
Easy

Why make this? Because it's a trillion zillion calories and you couldn't care less. What Americans call cream pie, a possible descendant of the simple pies made by the early Quakers and the Amish families, has a crisp biscuit-crumb base and rich, creamy filling of anything from sweet potato and white chocolate to coconut and pecans. It is both amazingly delicious and borderline gross. Prepare the day before serving.

Ingredients

350g cream cheese

150g icing sugar

150g smooth peanut butter

3 bananas, peeled and chopped

1 tsp vanilla extract

300ml whipping cream, plus extra for serving

CRUST

300g gingernut, Granita or Butternut Snap biscuits

115g butter, melted

1 tbsp cocoa powder

Also:

Top with extra whipped cream, sliced bananas tossed in orange or lemon juice, crushed candied nuts or peanut brittle, and chocolate shavings or hot melted chocolate.

Method

1. To make the crumb crust, break up the biscuits and whiz in a food processor until crumbled. Add melted butter, cocoa powder and a pinch of salt, and whiz until it clumps.

2. Tip into a buttered 20cm or 23cm cake tin with a removable base, and press firmly over the bottom and 2cm up the sides. Refrigerate while making the filling.

3. In a food processor, whiz the cream cheese and icing sugar until smooth. Add the peanut butter, bananas and vanilla and whiz until smooth. In a separate bowl, beat the cream until it forms peaks and fold through the mixture until just incorporated.

4. Pour the filling into the crust, smooth the top, and refrigerate overnight. Add extra whipped cream and toppings and serve.

 

Correction: The original version of this recipe listed the cream in grams. This has been changed to 300ml.