Refrigerated desserts sound so good to me when it's hot outside. Taste of the South July issue had a picture of this on the cover. The idea of peanut butter added to banana pudding was intriguing to me, and when I saw that the crust was made of pretzels, I knew I had to make this. I didn't realize the meringue wasn't a normal meringue, and honestly it was almost my favorite part. It was a little labor intensive but well worth it for the texture and flavor of it. I kept thinking of Elvis loving peanut butter with mashed banana sandwiches while I was making it -- I had never heard of that combination until him. So if your family loves peanut butter and bananas this is a great summertime dessert for a crowd. Another positive note about it is that you can do everything except the Swiss Meringue the day before, and that is perfect if you are entertaining.
2-1/4 c finely crushed pretzels
1/2 c firmly packed light brown sugar
1/4 c all-purpose flour
3/4 c unsalted butter, melted
1-1/3 c bananas sliced into 1/4" rings (about 2-3 medium bananas)*
2 t fresh lemon juice
2 c whole milk
2/3 c heavy whipping cream
1/3 c plus 1/4 c granulated sugar, divided
5 large egg yolks
1/4 c cornstarch
1/4 t kosher salt
1/2 c creamy peanut butter
2 TB unsalted butter softened
1 t vanilla extract
Swiss Meringue
Preheat oven to 350 degrees. In a medium bowl, stir together crushed pretzels, brown sugar and flour. Add melted butter, stirring until well combined. Firmly pressed mixture into bottom and up the sides of a 13x9 rimmed baking sheet or metal pan. Bake until set and fragrant, 12-15 minutes. Let cool completely on a wire rack.
In a small bowl, toss banana slices in lemon juice. Arrange banana slices on crust in a single layer.
In a medium sauce pan, heat milk, cream, and 1/4 c granulated sugar over medium heat until steaming but not boiling. In a medium bowl, whisk together egg yolks, cornstarch, salt and remaining 1/3 c 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, 2-3 minutes. 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, at least 3-4 hours or overnight.
Top with Swiss Meringue. Using a handheld kitchen torch, carefully brown meringue to desired color. Serve immediately or refrigerate until ready to serve. Refrigerate leftovers.
*I wanted my bananas all touching so that every bite would get banana so I used more bananas.
SWISS MERINGUE
(Makes about 4 cups)
1 c sugar
1/2 c egg whites, room temperature (about 4 egg whites)
1/4 t cream of tartar
1/4 t kosher salt
1/4 t vanilla extract
In a heatproof bowl whisk together sugar, egg whites, cream of tartar and salt with a handheld whisk. Place bowl over a saucepan of simmering water. Cook, whisking frequently until sugar is completely dissolved and an instant-read thermometer inserted in the mixture registers 120-130 degrees.
Carefully take the bowl off of heat. Using a mixer beat at high speed until stiff peaks firm and bowl is cool to the touch, about 4-6 minutes. Beat in vanilla. Use immediately.
No comments:
Post a Comment