Every now and then, we get creative in the Cafe and play around with some kitchen experiments. This pie was just that – and boy, is it delicious! We make our own marshmallow fluff from scratch in the Cafe, but go ahead and use store-bought marshmallow fluff for yours at home. If you are wondering about the bacon, we do not suggest using more than three pieces, but if you would like, try the pie without bacon, as it’s delicious too!
The recipe is in a couple steps. Start by making the peanut butter pastry cream and the rest is easy assembly.
Peanut Butter Pastry Cream
3 T cornstarch
1 ½ cups milk
5 egg yolks
½ cup sugar
1/3 cup smooth peanut butter
In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat. In a medium bowl, whisk the egg yolks. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don’ t curdle or scorch on the bottom. When the mixture comes to a boil and thickens, remove from the heat. Stir in the peanut butter until it is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
1 jar marshmallow fluff (we use homemade)
3 slices bacon, chopped
2-3 ripe bananas, peeled and sliced thin
1 baked pie shell (or cookie/graham cracker crust)
To Assemble Your Pie
Lay slices of peeled ripe banana across the bottom of the pie, sprinkle ½ of the bacon over the banana and cover with ½ of the peanut butter filling. Repeat and top with fluff before serving. Enjoy!