| Serves: |
Makes 6 servings
|
Cooking Time:
|
75 minutes
|
The perfect compliment to a delicious Thanksgiving dinner, this gooey dessert is like a decadent peanut butter and banana sandwich…only better! A tasty way to complete any meal, your family will go "bananas" for this one!
Ingredients:
Crust:
| 1-1/3 cups |
all purpose flour |
325 mL |
| 1/3 cup |
cold butter, cut in cubes |
75 mL |
| 1/3 cup |
unsalted peanuts |
75 mL |
| 1/4 cup |
(approx.) ice water |
50 mL |
Filling:
| 1 can (300 mL) |
sweetened condensed milk |
1 |
| 3/4 cup |
packed brown sugar |
175 mL |
| 1/4 cup |
butter |
50 mL |
| 2 tbsp |
golden corn syrup |
25 mL |
| 2 |
medium sized bananas |
2 |
| 1 tbsp |
fresh lemon juice |
15 mL |
| 1 tbsp |
chopped toasted peanuts |
15 mL |
| 3 |
whole natural peanuts, for garnish |
3 |
Directions:
Preheat oven to 350°F (180°C). Place flour in bowl. Using pastry blender or two knifes, cut in butter until mixture resembles fine breadcrumbs.
Finely chop peanuts and add to flour mixture. One tbsp (15 mL) at a time, stir in just enough cold water to form a soft dough. Gather dough into a ball. Wrap in plastic wrap. Chill for 30 minutes.
Roll out dough on a lightly floured surface to ¼-inch (5 mm) thick round. Fit dough into 8 inch (20 cm) fluted round tart pan with removable bottom. Trim excess dough. Line with parchment paper and pie weights. Bake in centre of oven for 20 minutes. Remove paper and weights, and bake for a further 10 to 15 minutes or until golden. Cool.
To make filling, in saucepan combine condensed milk, brown sugar, butter and corn syrup; cook over medium heat, stirring, until sugar dissolves and butter melts. Increase heat to medium-high; cook for 5 minutes, stirring constantly, or until mixture turns golden caramel colour. Remove from heat. Cool for 10 minutes, then spoon into pastry shell. Cool completely.
Slice bananas and toss with lemon juice. Arrange around outer edge of pie. Decorate with chopped and whole peanuts and serve. Refrigerate leftovers.
Nutritional Information:
| PER SERVING: |
|
| Calories: |
701
|
| Protein: |
11 g
|
| Total Fat: |
29 g total fat (of which 9.3g is monounsaturated)
|
| Carbohydrates: |
99 g
|
To view a PDF version of this recipe, click
here.