TWD Banana Creme Pie with Peanut Butter Crust

A big thank you to Amy of Sing for your Supper. Check out her blog for the recipe! One of my favorite things to eat when I was a kid was a Peanut butter and banana sandwich. I decided why not make a peanut butter crust for this pie!Here is the crust fresh and hot out of the oven. All the layers were put in.... The whipped topping is on....I swirled some chocolate on top. Chocolate, Peanut butter and bananas..oh my!We waited about 5 minutes for it to chill and then sliced it.

I absolutely loved the peanut butter crust with the bananas and chocolate. The tastes mingled together very nicely.

I would recommend trying this pie with the peanut butter crust. The recipe is at the end!

This recipe is adapted from one that appeared in Prudence Hilburn's excellent " Use your imagination as far as fillings (hint: think chocolate!).

1/3 cup chilled shortening

2 tablespoons chilled peanut butter

1 1/2 cups all-purpose flour

3 to 4 tablespoons ice water

Cut the shortening and peanut butter into the flour using a food processor fitted with a plastic dough blade. Gradually add the ice water, mixing until the dough forms a ball. Form into a disk, cover with plastic wrap and refrigerate for about 30 minutes.

Preheat the oven to 350 degrees. Remove dough from fridge and roll out on a lightly floured surface until pastry circle is about 10 inches in diameter. Gently lay pastry into a 9-inch pie pan.

Prick crust gently all over with a fork, line with aluminum foil, and fill partially with pie weights or dried beans.

Bake about 5 minutes, then remove pie weights and foil. Bake another 5 minutes, or until crust is lightly browned. Remove from heat, allow to cool completely, and fill with pie filling of your choice. Makes 1 9-inch pie crust.