March 13, 2011 in pie
This week’s Project Pastry Queen recipe was chosen by Josie of Pink Parsley and she chose the amazingly delicious Peanut Butter-Banana Cream Pie with Hot Fudge Sauce. And great timing too since tomorrow is Pi Day!
I am late posting this because I’ve been procrastinating. See, it was quite the undertaking. Crust, custard, chocolate, peanut butter, hot fudge, whipped cream… it took me all day long! But it was so worth it! I think I inhaled that piece up there in less than 2 minutes.
A few notes:
I used White Chocolate Wonderful because why use plain peanut butter when you can use white chocolate peanut butter? Go buy it. Now. (You can find it at Walmart, Target, pretty much anywhere.)
The crust tasted slightly underbaked to me and I left it in for 5 extra minutes or so. Keep an eye on that one.
Do not put hot fudge sauce in a squeeze bottle. It will explode.
If you don’t do gelatin for whatever reason, I think the pie would be fine without it. It won’t cut perfectly but between cooking the eggs and the cornstarch, it should be a-okay. Just don’t forget to add the banana liqueur!
So happy early Pi Day and make sure you check out Josie’s post for the recipe!