Salted Chocolate Fudge Peanut Butter Banana Pie

This lucious pie has all the flavours of your favourite chocolate bar. A simple buttery graham cracker crust, a bananas covered in an easy salted condensed milk fudge, and a fluffy peanut butter cream. For all the layers of flavour, this pie is pretty easy to make and comes together in a snap.

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Salted Chocolate Fudge Peanut Butter Banana Pie

Prep Time: 20 minutes Cook Time: 25 minutes Yield: 6-8 servings

INGREDIENTS

For the Crust

• 1 & 1/2 cups graham cracker crumbs

• 6 tbs butter, melted

For the Fudge Filling

• 1/2 cup butter

• 1/2 cup brown sugar

• 1 can (300 ml) condensed milk

• 1/3 cup milk chocolate, chopped

• 1/4 tsp Maldon flaked sea salt

• 2 bananas, sliced

For the Topping

• 1 & 1/2 cups heavy whipping cream (35% or more), divided

• 7 tbs creamy/smooth peanut butter, divided

• 1/4 cup cream cheese, softened

• 2 tbs powdered sugar

• Maldon flaked sea salt

• 2-3 tbs mini chocolate chips

DIRECTIONS

1. Preheat the oven to 400 F. Prepare the filling. In a small saucepan, combine the butter and brown sugar. Bring to a simmer over low heat, then add the condensed milk and stir. Bring up to a simmer again and cook for 8-12 minutes. You'll know it's done once the butter starts to split. Remove it from the heat, transfer to a heat proof bowl, and add the flaked sea salt and milk chocolate. Allow it to sit for a couple of minutes then stir to combine the melted chocolate into the filling. Set in the fridge to cool while you prepare the crust.

2. In a bowl, add all of the ingredients for the crust and stir to combine. Press into a 9 inch pie/tart pan or a springform pan and bake for 10 minutes. Let cool.

3. Arrange the sliced bananas into the bottom of the cooled crust, then spread the condensed milk mixture over top. Be sure to cover all of the bananas. Set in the fridge while you prepare the topping.

4. In a mixing bowl, combine 6 tbs of peanut butter, the cream cheese, 1/2 cup whipping cream, the powdered sugar, and a pinch of salt. Whisk to combine until a smooth, fluffy mixture has formed. Set aside.

5. Whip the remaining whipping cream using an electric mixer or whisk in a separate bowl until stiff peaks form (3-5 minutes with an electric mixer, 10-13 minutes with a whisk). Fold half of the whipped cream into the peanut butter mixture, and reserve the remaining half for the top.

6. When the condensed milk filling is cool to the touch, top with the peanut butter fluff and spread to cover the pie. Microwave the remaining 1 tbs peanut butter for 30 seconds and stir. Top the pie with the remaining whipped cream and drizzle with the melted peanut butter, then sprinkle with the mini chocolate chips. Refrigerate until ready to serve.