This was my back up pie for Pie Night: the one without much experimenting, no oven space required, and who doesn’t love peanut, banana, chocolate combo really? Turned out it was all I could have hoped for: rich but not too sweet, decadent without being too expensive, and healthy(ish). Plus, it was the first time I’d seen GF graham crackers, so I had to get those. And eat half of them in the car.
Don’t get this confused with the layered pie though. This one is a chocolate mousse pie, with a layer of caramelized banana surprise. I threw salted peanuts on top for a little more excitement and I wouldn’t do it any differently. This one ended up being quite a hit and I’d do this again in a heartbeat.
3 cups gf graham crackers
1/2 cup almonds
1/2 cup melted butter (earth spread)
Preheat oven to 375. Lightly grease a 9-inch pie pan. In a food processor, pulverize graham crackers and almonds until fine. Add the melted butter and mix until just amalgamated. Press crust into pie pan and up the sides and bake for 12-14 minutes.
1 Chocolate Pudding Recipe
1 Tablespoon butter (earth spread)
1/2 cup peanuts
1/2 teaspoon kosher salt
Heat a skillet over medium heat. Melt butter in skillet. Slice bananas and add to melted butter. Cook until just slightly brown, about 3 minutes on each side. When the pie crust is out of the oven, place the bananas on the crust. Pour the chocolate pudding on top. Refrigerate for at least 30 minutes, preferably up to 3 hours, uncovered. It can remain in the fridge longer covered in saran wrap. The crust started to get a little soggy after about 12 hours, so try to eat before that.
For the peanuts: wipe out the skillet from the bananas. Turn the heat to medium-high. When the skillet is nice and hot, add the peanuts and the salt. Stir frequently and when peanuts are toasty, remove from heat (the peanut oils will make most of the salt stick). Sprinkle the peanuts and the salt onto the the pie ONLY when you are ready to eat so they stay nice and crisp and keep their crunch.