This very sweet and easy no-bake dessert, made with a prepared graham-cracker pie crust, is great after a summer meal. It can be kept frozen and served right from the freezer. If you don't care for peanuts or can't eat them, simply omit the peanut butter and peanuts from the recipe; the pie will still be good.
The pie can be made up to 5 days in advance. Serve with whipped cream.
Yield: Makes one 9-inch pie
- 12 1/2 ounces good-quality semisweet chocolate, coarsely chopped
- 2 to 3 slightly overripe bananas
- 1/3 cup heavy cream
- 3 tablespoons creamy peanut butter
- 1 9-inch store-bought graham cracker pie crust
- 1 1/2 cups marshmallow creme or fluff (from one 7-ounce jar)
- 2/3 cup toasted and cooled shredded coconut (may substitute 2/3 cup finely chopped salted peanuts, or 1/3 cup of each), for garnish
Place the chocolate in the bowl of a food processor and pulse until finely chopped. Put the banana in a 4-cup or other large glass measure, pressing down to compact the banana. Add enough cream to yield 1 1/3 cups of banana and cream. Microwave on high for 1 minute; stop and stir. Return to the microwave and heat on high for about 2 minutes, watching closely and stopping when the mixture boils. (Alternatively, heat the banana-cream mixture to boiling in a heavy saucepan over medium-high heat, stirring.)
Immediately spoon the banana-cream mixture over the chocolate, but do not process. Let stand for about 10 minutes so the heat can soften the chocolate, then process until very well blended. Add the peanut butter; process for 1 1/2 minutes, scraping down the sides of the processor as needed, until evenly incorporated. Spread about half of the banana-chocolate mixture (no need to measure) evenly into the graham cracker crust; reserve the remainder. Freeze the pie for 10 to 15 minutes, until the banana-chocolate layer is slightly firm. Top with the marshmallow, spreading evenly with a greased table knife. Then top the marshmallow with the remaining banana-chocolate mixture, spreading evenly. Sprinkle the top evenly with the coconut and/or chopped peanuts.
Cover and freeze for at least 1 1/2 hours and up to 5 days. Cut the frozen pie with a large, sharp knife dipped in hot water and wiped clean between cuts; if the pie is too firm to cut easily, let it stand until warmed up just slightly. Serve immediately, garnished with the coconut or chopped peanuts.
From cookbook author Nancy Baggett.
Tested by Madonna Lebling.
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