Peanut Butter/banana Cream Pie

Total Time: 24 hrs 20 mins Preparation Time: 24 hrs Cook Time: 20 mins

Ingredients

• Servings: 8
• 3 cups graham crackers
• 1/4 cup granulated sugar
• 1 cup melted butter
• 1/4 cup banana liqueur
• 2 1/2 teaspoons knox unflavored gelatin
• 1/4 cup creamy peanut butter
• 1/2 cup powdered sugar
• hot fudge
• 1 tablespoon vanilla extract
• 2 3/4 cups milk
• 4 large egg yolks
• 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 2 medium ripe bananas
• 2 ounces carbonated lemon-lime beverage
• 2 cups heavy cream
• 3/4 cup chopped roasted peanuts
• 4 ounces hot fudge

Recipe

• 1 for crust: heat oven to 350*.
• 2 mix crumbs, sugar and butter (margarine) till moist.
• 3 press into a greased 9" pie shell.and bake for 10 minutes.set aside on rack to cool.
• 4 to prepare filling:.
• 5 pour liquer into a metal bowl, sprinkle on gelatin, let thicken and soften (3-5 minutes).
• 6 then dissolve by resting bowl on top of a pan with 2" simmering water.
• 7 combine vanilla and milk in a pan, bring to a boil.in large bowl, whisk yolks, add sugar gradually, whisking till color turns lemony (5 minutes?).
• 8 whisk in cornstarch, and pour resulting mix into a pan set over medium heat, keep whisking till mix is thick enough to coat the back of a spoon.
• 9 reduce heat, whisk for 2 more minutes.
• 10 remove from heat and stir in liquer mix.
• 11 cool for 30 minutes.slice bananas diagonally, brush on 7-up (lemon lime soda).
• 12 spread peanut butter over crust.layer on bananas.then filling.then bananas again.cover pan with plastic wrap, chill overnight.
• 13 to serve top each slice with whipped topping, a few nuts and hot fudge sauce drizzled over all.