Recipe: Resistance Is Futile When It Comes to My Decadent Peanut-Chocolate Pie!

Today, I plan to spoil you with one of my favorite pies.  Imagine digging into a creamy piece of what tastes like a liquid candy bar is what you get with my decadent peanut-chocolate pie!  This terribly delicious way to indulge your sweet tooth is easy to make as well with a base of peanut butter, corn syrup and crunchy peanuts, swimming among melted semi-sweet chocolate chips.  Serve this chilled delight alone or top with a fluffy cloud of whipped cream or topping for ultimate ecstasy.

Those that are reluctant about making homemade pie crust and believe it is beyond their abilities, I do hope you finally try my fool-proof oil pie crust dough.  Sincerely, friends, this crust always turns out flaky and is so much cheaper than buying any prepackaged pie crust.  In fact, you can use this recipe to make a pot pie, quiche, or any dessert pastry likes pies and tarts. 

Trust me, if you want to impress your guests over the holidays serve them this pie and they will be singing your praises because this one is that special!

My Decadent Peanut-Chocolate Pie

1 cup of sugar
1/2 teaspoon of salt
1 cup of creamy peanut butter
1/2 cup of dark corn syrup
3 eggs
1 teaspoon of vanilla
1 cup of dry-roasted peanuts
1 unbaked 9-inch pie shell 
1 cup of chocolate chips
2 tablespoons of butter or butter-flavored shortening
Whipped cream or your favorite whipped topping (optional)

Cream the sugar, salt, and peanut with your electric mixer until fluffy.

All you do next is to add your corn syrup, vanilla, and eggs, beating one egg in at a time until thoroughly combined.

Stir in your peanuts, butter, and chocolate chips into the mixture last and pour into your pie shell.

Cover your filled shell loosely with foil and bake in a 375-degree oven for 30 minutes.

After that half hour of baking, you take the foil off and continue baking for about ten more minutes or until the crust is golden brown. 

Cool and keep refrigerated.

Top with your favorite whipped cream or whipped topping.  This is entirely optional.

ENJOY!

Sample My Delicious Homemade Banana Cream Pie and Live It Up!

Here is my delicious homemade banana cream pie!

Why could be more perfect for a hot summer day than cooling off with a piece of homemade banana cream pie?  With ripe bananas mingling with rich pudding goodness, made even smoother with evaporated milk, and this recipe takes comfort food to a whole new level before being poured into a pre-baked crust.  All it takes is one piece of this chilled pie and you are bound to feel joy as you bite. 

The secret of bringing out the most banana flavor is to let your hot pudding filling cool first before pouring into the banana-lined crust.  This way you won't slightly cook those sliced bananas and lose any bit of that delicious fruit to heat.  Another plus about allowing this filling to cool is that your sliced bananas will not turn dark, but keep their same appearance. 

As I mentioned, I have made many types of pie crusts.  I used to make the traditional shortening type, the hot water method, some recipes that used vinegar in the crust, and still others had baking powder in the mix as a part of the crust until finding my cherished oil pie crust.  All the other crusts can be tricky to work with when it comes to how flaky the texture of your dough will turn out.  On the other hand, my oil pie crust is so easy to make and never undermines your pie-making confidence so it turns out every time with tender, flaky crust.

So the next time you have bananas and are in dire need of a smile, I hope you are tempted enough to make this recipe.  Trust me, but it can do wonders to brighten a day and those around you!

a piece of my homemade banana cream pie

My Homemade Banana Cream Pie

10-inch baked pie shell
2/3 cup of sugar
1/4 cup of cornstarch
1/2 teaspoon of salt
1 (12-oz. size) can evaporated milk
1 can  water
4 egg yolks
1 tablespoon of vanilla
3 large bananas


Take your eggs out  to leave at room temperature while you're baking your pie shell.  This will make it easier for you to separate them.

Stir together sugar, cornstarch, and salt in your pot.

Now that the eggs have warmed, you can separate the whites from the yolks for the pudding filling.  Refrigerate the whites for other uses.

Add the yolks with the milk and gradually stir into the dry ingredients in your pot. 

Cook over medium heat, carefully stirring until the mixture thickens and boils.

Remove from the heat and stir in the vanilla.

Press plastic wrap over your pudding mixture in the pot and allow this to cool at room temperature before pouring into the baked pie shell that you will line with sliced bananas.

Chill the pie thoroughly for about two hours before serving.  You can eat it plain or top with whipped topping or whipped cream before feasting on this.