PEANUT BUTTER BANANA PUDDING SLAB PIE
Impress your guests and feed a crowd with this indulgent dessert.
MAKES 1 (13X9-INCH) PIE
PIE
2¼ cups finely crushed pretzels
½ cup firmly packed lightbrown sugar
¼ cup all-purpose flour
¾ cup unsalted butter, melted
1⅓ cups ¼-inch-sliced bananas (about 2 medium bananas)
2 teaspoons fresh lemon juice
2 cups whole milk
⅔ cup heavy whipping cream
⅓ cup plus ¼ cup granulated sugar, divided
5 egg yolks
¼ cup cornstarch
¼ teaspoon kosher salt
½ cup creamy peanut butter
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
SWISS MERINGUE
1 cup sugar
½ cup egg whites, room
temperature (about 4 egg whites)
¼ teaspoon cream of tartar
¼ teaspoon kosher salt
¼ teaspoon vanilla extract
1. Preheat oven to 350°.
2. For pie: In a medium bowl, stir together crushed pretzels, brown sugar, and flour. Add melted butter, stirring until well combined. Firmly press mixture into bottom and up the sides of a 13x9-inch rimmed baking sheet.
3. Bake until set and fragrant, 12 to 15 minutes. Let cool completely on a wire rack.
4. In a small bowl, toss banana slices in lemon juice. Arrange banana slices on crust in a single layer.
5. In a medium saucepan, heat milk, cream, and ¼ cup granulated sugar over medium heat until steaming (do not boil). In a medium bowl, whisk together egg yolks, cornstarch, salt, and remaining ⅓ cup granulated sugar until smooth. Whisk hot milk mixture into yolk mixture. Return mixture to saucepan, and cook, whisking constantly, until mixture starts to boil (mixture will be thick). Let boil, whisking constantly, until cornstarch flavor has cooked out, 2 to 3 minutes.
6. Remove from heat, and whisk in peanut butter, softened butter, and vanilla. Pour and spread filling on top of bananas in prepared crust. Cover with plastic wrap, pressing directly on surface of custard to prevent a skin from forming. Refrigerate until cold, 3 to 4 hours.
7. For meringue: In the heatproof bowl of a stand mixer, whisk together sugar, egg whites, cream of tartar, and salt with a handheld whisk. Place mixer bowl over a saucepan of simmering water. Cook, whisking frequently, until sugar is completely dissolved and an instant-read thermometer inserted in mixture registers 120° to 130°.
8. Carefully return bowl to stand mixer. Using the whisk attachment, beat at high speed until stiff peaks form and bowl is cool to the touch, 4 to 6 minutes. Beat in vanilla. Use immediately.
9. Top custard with Swiss Meringue. Using a handheld kitchen torch, carefully brown meringue to desired color. Serve immediately or refrigerate until ready to serve.
Strawberry-Lime Thumbprint Cookies
MAKES ABOUT 15
Your favorite preserves brighten up these buttery bites.
½ cup unsalted butter, softened
½ cup confectioners’
