I did it again. The last time my friend Sabra was over for a party, I completely forgot about her serious peanut allergy and made a Banana Cream Pie with a Peanut Crust. Then last Saturday, when she and some other pals were coming over for a Southern Friends' Thanksgiving (or Friends' Southern Thanksgiving?) I found myself in the kitchen, mindlessly whipping up what is essentially a variation of the very same pie--when I suddenly remembered. Ack! So stupid of me.
I went ahead and finished making the dessert-- a Peanut Butter Banana Cream Pie from Nancie McDermott, stowed it in the mini fridge, then promptly washed all of the dishes I'd used and sterilized the counters with bleach. I had half of a Drunken Pumpkin Bourbon Pie leftover from Thanksgiving, and had already made this Cranberry-Lime Galette, so we were fine on the dessert front even without the deadly-to-some-but-delicious peanut butter 'n' banana pie. It stayed in the fridge until the coast was clear on Sunday, and housemates and co-workers eventually enjoyed the benefit of my poor memory.
As I said, this Peanut Butter Banana Cream Pie with Chocolate Ganache is a sister (a paternal twin, even?) to the other Elvis sandwich-themed Banana Cream Pie with a Peanut Crust and Salty Bourbon Caramel that I made last Spring. Nancie McDermott's version employs a peanut butter cream instead of the vanilla cream in Ashley Christensen's. Though Nancie's recipe calls for a pastry crust, I opted for graham cracker (though pastry would be tasty), and since I had some leftover chocolate ganache from Thanskgiving baking, I swapped that in for her fudge sauce. That addition sounds wonderfully decadadent, though, but if you want the recipe, I guess you'll just have to buy her cookbook (and you should!).
Peanut Butter Banana Cream Pie with Chocolate Ganache
Adapted From Nancie McDermott's Southern Pies
1 1/2 c. graham cracker crumbs
5 Tblsp. unsalted butter
1 Tblsp. sugar
1/4 tsp. salt
12 oz. cream cheese, softened
3/4 c. confectioner's sugar
3/4 c. creamy peanut butter
2 Tblsp. whole milk
1/3 c. (2 oz.) roasted unsalted peanuts, finely chopped
2 c. heavy whipping cream
3 bananas, sliced into 1/4-1/2 in. slices
1/4 c. granulated sugar
For chocolate ganache:
3.5 oz. 60-70% dark chocolate (unsweetened), broken into piecesscant 1/2 c. heavy cream
1/2 c. sugar
1/2 c. sugar