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Spider Monkey Peanut Butter Pie

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Spider Monkey Peanut Butter Pie Photo Reprinted with Permission of American Pie Council

Spider Monkey Peanut Butter Pie - Best of Show Junior Chef Winner of 2012 American Pie Championships

Photo Reprinted with Permission of the American Pie Council
Congratulations to Ana Ramirez of Polk City, Florida for being the Best of Show Junior Chef Winner for entering her Spider Monkey Peanut Butter Pie at the 2012 APC/Crisco National Pie Championships.

Thanks to Crisco and the APC - American Pie Council for sharing this recipe and photo.

Read about My Pie Judging Adventures.

Prep Time: 2 hours

Cook Time: 4 minutes

Apprx. Freezer and Fridge Time: 1 hour

Total Time: 3 hours, 4 minutes

Yield: One 9-inch Pie

Ingredients:

  • Crust:
  • 25 Nutter butter cookies
  • 1/2 cup butter flavored Crisco
  • Bottom Layer:
  • 4 tablespoons melted butter
  • 4 teaspoons light brown sugar
  • 3 medium sized firm bananas
  • Filling:
  • 3/4 cup firmly packed brown sugar
  • 6 tablespoons butter
  • 1 package unflavored gelatin
  • 1/3 cup milk
  • 1 cup smooth peanut butter
  • 1-1/2 cups heavy whipping cream
  • Garnish:
  • 3/4 cup heavy whipping cream
  • 1/4 cup confectioner’s sugar
  • 1/2 teaspoon vanilla bean paste

Preparation:

Crust:
Place the cookies in the blender and blend on high speed until finely crushed. Melt the butter flavored Crisco in the microwave on high approximately 1-1/2 minutes. Slowly pour the melted Crisco into the cookie crumbs while tossing until blended. Press into a 9" deep dish pie plate. Place in freezer to set.

Bottom Layer:
Stir the brown sugar into the melted butter. Spray a skillet with Crisco butter flavored cooking spray. Peel and slice the bananas dip the bananas into the butter and brown sugar mixture, thoroughly coating the bananas. Place in medium hot skillet and cook approximately 2 minutes or until golden brown. Carefully turn over and cook the other side approximately 1 minute. Remove from pan and place on top of the cookie crust. Place back into the freezer.

Filling:
In medium bowl, add brown sugar and butter (cut into chunks). Heat in microwave at full power, stirring every 30 seconds until butter melts and sugar dissolves, 1 to 2 minutes total. Mix in package of unflavored gelatin. Let mixture cool slightly, about 10 minutes. Add milk and peanut butter to sugar mixture and beat with mixer on medium speed to blend well. Whip heavy cream until stiff. Fold the whip cream into the peanut butter mixture. Place on top of the caramelized bananas. Chill until set.

Garnish:
Whip all ingredients together until stiff. Spoon into star tipped pastry bag. Swirl into rosettes around the edge just inside the crust. Keep cold in the refrigerator until ready to serve.

More National Pie Championship Winning Pies!
Coffee Toffee Crunch a Bunch Pie
The 2012 Best of Show Professional Division, Open Category
Peg's Banana Cream Supreme
The 2012 Best of Show, Amateur Division, Cream Pies
Laura's Sticky Toffee Pudding Apple Pie Recipe
The 2011 Winning recipe of the Crisco® Innovation Best of Show Professional Category.
My Big Fat Italian Strawberry-Basil Wedding Pie Recipe
The 2011 Crisco® Innovation Best of Show Amateur Category winner.

More Just for You!
How to Make a Cookie Crumb Crust with Photos
How to Measure Brown Sugar with Photo Instructions
Why Sift Confectioners' Sugar?
Making Whipping Cream Video

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