The Sweetest Things Sunday…Banana Cream Pie With A Nutter Butter Crust!

I've always been a fan of Jane Goodall…yes, I admit it! Her work fascinated me when I was younger and I also had a secret desire to become an archeologist! Really! Maybe that's why I ended up owning an antiques store instead…I'm still digging for treasures but at least it's at fairs and shows and not off in the desert somewhere! But when you start studying all that Jane Goodall did…it does make you wonder, did she ever start out by simply making banana bread? Or a banana cream pie or did the monkeys come first? Hmmmm…..

Could it really be that simple?

I had some very ripe bananas last night and this made me look up pictures on Pinterest for beautiful images of banana recipes but I began seeing images for Jane Goodall instead!

And then it got crazy! Go figure!

 

I certainly thought this would be a job I would love!

My other dream was to be like Nadia Comaneci! 

So, I used to imagine myself as Jane Goodall?  Really?

I can tell in my heart that you aren't getting this picture!! I REALLY wanted to do this! In reality it was much more conceivable to me than being a gymnast!!

But, with the Olympics going on 
right now those old dreams have begun to stir! 

Unfortunately, this old body can only dream!

I'm not sure I would've taken the Jane Goodall thing this far, though!

How did she do it?

Seems awfully lonely to me!

( could she see into the future….or was this just coincidence? 

No matter….we all love bananas and this dessert is definitely worth sharing with you now that you've listened to my ramblings of dreams from days past! I didn't become a gymnast or an archeologist….but that's ok! I became a wife and a mother and with a passion for antiques and a huge love of cooking! And I still have dreams! But they have changed…for the better!

Banana Cream Pie With A Nutter Butter Crust

Process in the food processor: 1/2lb peanut butter sandwich cookies, coarsely crumbled (they pictured Nutter Butter) 1/4t kosher salt Drizzle in: 2T unsalted butter, melted FOR THE FILLING” Whisk Together: 2 eggs 1T dark rum, optional Combine; Gradually Add: 1c sugar 2T cornstarch 1T all-purpose flour pinch of salt 2c whole milk Off Heat, Add: 2T unsalted butter 1/2t vanilla extract Assemble Pie with: 3 ripe, firm bananas, sliced Serve with (Optional) White Chocolate Whipped Cream, Chocolate Curls, and chopped peanuts Coat a 9" tart pan with removable bottom with nonstick spray. Process cookies and salt for the crust in a food processor until fine. Drizzle in butter while machine is running. Transfer crumbs to prepared pan and lightly press to cover bottom and sides; set aside. Whisk eggs and optional rum for the filling in a small bowl. Combine sugar, cornstarch, flour, and salt in a saucepan, whisking to break up lumps. Gradually add milk and whisk until smooth. Cook over medium heat until thickened, about 8 minutes. Temper some of the hot custard into the egg mixture, then add egg mixture to remaining custard. Continue to cook unitl thick and bubbly, about 3 minutes. Off heat, add butter and vanilla. Assemble pie by arranging bananas in the crust. Pour filling over bananas and smooth to cover. Wrap loosely in plastic and chill overnight. Serve with the White Chocolate Whipped Cream. White Chocolate Whipped Cream Simmer: 1c heavy cream Pour Over; Chill, then Whip: 4 oz white chocolate, chopped. Simmer cream in a saucepan. Pour hot cream over chocolate and let stand 5 minutes to melt; stir until smooth. Cover and chill until completely cold (base may be made up to 1 day ahead). Before serving, whip the chilled base by hand using a whisk until soft peaks form. Don't use a hand mixer because it's too easy to over beat.

Have a wonderful Sunday!