Peanut Butter Banana Fluff 2012 Professional Peanut Butter CRUST 2 cups flour 1 tsp salt 3/4 cup Crisco 5 Tbsp very cold water heavy cream to brush on crust Combine flour and salt. Cut Crisco into flour until the consistency resembles coarse meal. Sprinkle water over flour mixture one Tbsp at a time until dough forms a ball. Form dough into two disks. Wrap in plastic and chill in refrigerator for at least 1 hour. Roll out 1 disk and place in a 9-inch pan. Brush edge of crust with cream. Blind bake the pie shell at 425 degrees for 15-20 minutes or until golden brown. Let crust cool VANILLA CREAM 3 egg yolks, beaten 1/2 cup sugar 1/4 tsp salt 1/3 cup flour 1 1/3 cups whole milk 3/4 cup water 1 tsp vanilla 1 cup bananas (thinly sliced) Place the egg yolks in a mixing bowl and set them aside. Combine the sugar, salt, and flour in a medium-sized saucepan and whisk them together. Add the milk and water to the whisked dry ingredients and heat the saucepan over medium heat, constantly whisking and scraping the sides of the pan. Monitor the mixture carefully; when it begins to simmer and becomes thick and bubbly after approximately four minutes, let it cook for one more minute. Add 2 tbsp. of the heated mixture to the egg yolks and mix them together well. Pour the egg yolks into the cream in the saucepan and let the cream simmer for 2 minutes, stirring and scraping the sides constantly to prevent burning. Add the vanilla. PEANUT BUTTER CREAM 3/4 cup heavy cream 4 Tbsp confectioners sugar 1/3 cup peanut butter Mix the heavy cream and confectionary sugar on high speed until thick and whip cream like. Fold in the peanut butter until evenly combined. FILLING 1 cup thinly sliced bananas 1/2 cup chopped Reese’s peanut butter cups Vanilla Cream Peanut Butter Fluff Whip Cream Place the bananas on the bottom of the pie shell. Sprinkle the chopped Reese’s peanut butter cups over the banana. Then spread the peanut butter cream evenly over the bananas and peanut butter cups. Once the peanut butter is spread evenly over the bananas, pour 1 1/2 cup of the cooled vanilla cream over the peanut butter. Garnish the pie with the marshmallow fluff whip cream. FLUFF WHIP CREAM 1 cup heavy cream 1/4 cup confectionary sugar 1/2 cup marshmallow fluff 1 tsp vanilla Mix ingredients in blender on high speed until cream is stiff. Top pie as desired.