"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for PEANUT BUTTER-BANANA CREAM PIE, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Evelyn Miller
Added: Saturday, June 25, 2005


1 Graham cracker crust

1/4 c. banana liquer
2 1/2 t. unflavored gelatin
1 T. vanilla
2 3/4 c. milk
4 egg yolks
3/4 c. sugar
3 T. cornstarch
2 bananas
2 oz. lemon-lime soda
1/4 c. peanut butter, room temp.
2 c. heavy cream chilled
1/2 c. powdered sugar
3/4 c. roasted peanuts chopped


FILLING-Pour liquer in metal bowl and sprinkle with gelatin to soften and thicken(3-5 min.) then dissolve over simmering water. Combine vanilla and milk in saucepan and bring to a boil. In lge. bowl whisk yolks adding sugar gradually until lemony(about 5 min.) and whisk in cornstarch.
Pour milk-slowly-into yolk, sugar mix whisking constantly and pour into saucepan over med. heat whisking until mix is thick enuf to coat back of a spoon. Remove from heat, whisk for 2 min. and stir in liquer mix. Cool for 30 min.
Slice bananas and brush on soda; spread peanut butter over crust and layer on bananas, then filling and bananas again. Cover pie with plastic wrap and chill overnite.
TOPPING-Whip cream and add powdered sugar.

Personal Notes:
Personal Notes:
TO SERVE-Top each pie wedge with whipped cream, nuts, and hot fudge sauce.




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