Peanut Butter & Banana Em-pie-nadas Recipe

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Peanut Butter & Banana Em-pie-nadas
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  1. Preheat the oven to 350 degrees F. Butter a deep 9 by 2-inch pie plate.
  2. Drizzle the crushed vanilla wafers with the melted butter and stir until blended. Press on the bottom and up the sides of the pie plate. Pop in the oven and bake until lightly browned, 20 to 25 minutes. Cool on a wire rack for about 30 minutes.
  3. Toss the banana slices with the orange juice, making sure all the slices get coated. (This helps keep the bananas from browning.) Place the slices on a paper towel-lined plate and pat any excess juices dry.
  4. Arrange half the banana slices in a single layer over the cooled crust. Cover completely with the Chocolate Pudding, spreading it with an offset spatula or butter knife. Top with the rest of the bananas. Sprinkle the peanut brittle crumbs over the bananas. Place dollops of the Peanut Butter Cream on top, spreading it out evenly. Chill the pie in the refrigerator for at least 3 hours.
  5. Whip the cream until stiff peaks are just about to form. Whip in the almond extract and sugar until stiff peaks form.
  6. Take the pie out of the refrigerator. Place dollops of the whipped cream on top and spread it out evenly. Scatter pieces of peanut brittle on top and serve.
  7. Chocolate Pudding:
  8. Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until it is fully incorporated, and then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, until it starts to look like pudding, 10 to 15 minutes. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.
  9. Cook's Note: To prevent a skin from forming, cover the pudding with plastic wrap, pressing down directly on the surface of the pudding. Poke a few holes throughout to allow to cool to room temperature.
  10. Peanut Butter Cream:
  11. Beat the cream cheese and confectioners'sugar with an electric mixer until completely smooth. Add the vanilla and peanut butter, beating until fully incorporated. In a separate bowl, beat the heavy cream until stiff peaks form. Working in batches, taking care not to deflate the whipped cream, fold a large spoonful of whipped cream into the peanut butter mixture. Fold in the remaining cream in 2 additions.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1324.01 Kcal (5543 kJ)
Calories from fat 649.79 Kcal
% Daily Value*
Total Fat 72.2g 111%
Cholesterol 326.59mg 109%
Sodium 700.12mg 29%
Potassium 904.53mg 19%
Total Carbs 151.11g 50%
Sugars 106.15g 425%
Dietary Fiber 6.09g 24%
Protein 23.71g 47%
Vitamin C 8.4mg 14%
Vitamin A 0.2mg 6%
Iron 2.8mg 16%
Calcium 254.1mg 25%
Amount Per 100 g
Calories 288.51 Kcal (1208 kJ)
Calories from fat 141.59 Kcal
% Daily Value*
Total Fat 15.73g 111%
Cholesterol 71.16mg 109%
Sodium 152.56mg 29%
Potassium 197.1mg 19%
Total Carbs 32.93g 50%
Sugars 23.13g 425%
Dietary Fiber 1.33g 24%
Protein 5.17g 47%
Vitamin C 1.8mg 14%
Iron 0.6mg 16%
Calcium 55.4mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 31.7
  • 37

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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