It’s time for another installment of “A Hannah Swensen Mystery: Pie To Die For”! I cannot wait for this newest installment, especially as things start to finally start to heat up betweenHannah and Chad! Since the title of this movie is “Pie To Die For”, and there is a banana cream pie on the promo for it, I knew it was safe to get on the banana boat and make a pie with my own twist! I love the combination of peanut butter and bananas, so I decided to make a peanut butter crust using Nutter Butter cookies!
Ingredients
-2 rows of “Nutter Butter” Cookes (keep extra to make crumbs for topping)
-3 tablespoons melted butter
-1 box instant banana pudding
-1 box instant French vanilla pudding
-16 oz carton heavy whipping cream
-3 teaspoons sugar
-1/4 teaspoon vanilla extract
Directions:
Start by using a food processor to turn your cookies into crumbs. If you don’t have a food processor, you can put cookies in a large ziplock bag and pound them into crumbs. Melt butter and mix into the crumbs. Press around the sides and bottom of pie dish. Bake at 350 for about 15 minutes until it gets a deep golden color.
Make both boxes of pudding with 4 cups cold milk. Place in fridge.
In standing mixer, pour entire carton of heavy whipping cream with sugar and vanilla. Start whisking on low, and gradually move on to high until stiff peaks form. Place in fridge.
Once the crust is baked and cooled, you can fill with pudding filling. Follow with whipped cream on top. You can also pipe a pretty whipped cream edge along the outer rim. Slice a banana and place slices all round the perimeter of pie.
Crush a few extra Nutter Butter cookies and sprinkle the crumbs around the outer edge. Refrigerate for at least three hours before serving. Enjoy!