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Banana & Peanut Butter Mascarpone Pie

12 INGREDIENTS • 16 STEPS • 1HR

Banana & Peanut Butter Mascarpone Pie

Recipe
5.0
4 ratings
Adapted from Brooks Headley's Fancy Desserts, you cannot go wrong with this combo. No major component changes from the original – the ratio of peanut butter mascarpone and salt, the amount of sugar for each bananas, the element of crunch from the croutons – except the way it is put together. Instead of being scattered, it has been re-constructed into a pie of sweet and salty goodness you won't be able to stop eating.
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Lady and Pups
Hi, I’m Mandy. Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger into a lovely meal.
http://ladyandpups.com
Adapted from Brooks Headley's Fancy Desserts, you cannot go wrong with this combo. No major component changes from the original – the ratio of peanut butter mascarpone and salt, the amount of sugar for each bananas, the element of crunch from the croutons – except the way it is put together. Instead of being scattered, it has been re-constructed into a pie of sweet and salty goodness you won't be able to stop eating.
1HR
Total Time
$1.21
Cost Per Serving
Ingredients
Servings
8
us / metric
Digestive Biscuit
2 1/2 cups
Digestive Biscuits, crushed
or Finely Ground Graham Crackers
Fine Sea Salt
as needed
Unsalted Butter
2/3 cup
Mascarpone Cheese
1 cup
Mascarpone Cheese
Creamy Peanut Butter
1 cup
Creamy Peanut Butter
Salt
as needed
Whole Milk
2 Tbsp
Whole Milk
Banana
7
Large Bananas, ripe
Brown Sugar
1/2 cup
Brown Sugar
Nutrition Per Serving
VIEW ALL
Calories
715
Fat
51.7 g
Protein
12.0 g
Carbs
55.0 g
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Banana & Peanut Butter Mascarpone Pie
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author_avatar
Lady and Pups
Hi, I’m Mandy. Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger into a lovely meal.
http://ladyandpups.com
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Combine Digestive Biscuits (2 1/2 cups), Granulated Sugar (1/3 cup), Molasses (4 tsp), Fine Sea Salt (as needed), Whole Milk (2 Tbsp), and Unsalted Butter (2/3 cup) in a large bowl.
step 2 Combine Digestive Biscuits (2 1/2 cups), Granulated Sugar (1/3 cup), Molasses (4 tsp), Fine Sea Salt (as needed), Whole Milk (2 Tbsp), and Unsalted Butter (2/3 cup) in a large bowl.
step 3
Mash it with a whisk until all the ingredients are evenly mixed.
step 4
Transfer the mixture into a 8 1/2" x 12" (12 x 30 cm) pan, then spread and press it tightly with your fingers or a flat-bottomed cup, evenly on the bottom and the sides of the pan to make a crust.
step 4 Transfer the mixture into a 8 1/2" x 12" (12 x 30 cm) pan, then spread and press it tightly with your fingers or a flat-bottomed cup, evenly on the bottom and the sides of the pan to make a crust.
step 5
Bake in the oven for 13 to 15 minutes until lightly browned. The crust may seem slightly puffed up but do not press it down or it'll be tough. Let cool COMPLETELY before using.
step 6
With a fork or spatula, gently mix Mascarpone Cheese (1 cup), Creamy Peanut Butter (1 cup), and Salt (as needed) together until even. Do not use a food-processor or mix too vigorously, because the mascarpone might break.
step 6 With a fork or spatula, gently mix Mascarpone Cheese (1 cup), Creamy Peanut Butter (1 cup), and Salt (as needed) together until even. Do not use a food-processor or mix too vigorously, because the mascarpone might break.
step 7
Spread the peanut butter mascarpone cream evenly over the pie-crust. Set aside.
step 7 Spread the peanut butter mascarpone cream evenly over the pie-crust. Set aside.
step 8
Trim a sheet of parchment into the same dimensions as the inner-area of the pie, as a guide.
step 9
Peel and slice a Bananas (7) in half horizontally. Peel 1 banana at a time to prevent unnecessary browning.
step 10
Place bananas cut-side up over the parchment, with the uneven tips extruding over the parchment's edge. Repeat with another banana until you've covered one side of the parchment.
step 11
Trim off the uneven tips on both sides of the bananas to achieve straight edges.
step 11 Trim off the uneven tips on both sides of the bananas to achieve straight edges.
step 12
Transfer into the pie. It should line one side of the pie. Now repeat the same thing with the other side to fill the entire area. Eat the scrap-bananas.
step 12 Transfer into the pie. It should line one side of the pie. Now repeat the same thing with the other side to fill the entire area. Eat the scrap-bananas.
step 13
Evenly spread the Brown Sugar (1/2 cup) on top of the bananas. Hold another pan to cover/protect the crust-part of the pie from the torch, then with the other hand, torch the sugar until deeply caramelized.
step 13 Evenly spread the Brown Sugar (1/2 cup) on top of the bananas. Hold another pan to cover/protect the crust-part of the pie from the torch, then with the other hand, torch the sugar until deeply caramelized.
step 14
Turn and adjust the pan as needed. You might want to do it under the kitchen-vent. You can cut through the hardened caramel if you want, or chill the pie in the fridge for 30 minutes until the caramel turns into a sticky sauce.
step 14 Turn and adjust the pan as needed. You might want to do it under the kitchen-vent. You can cut through the hardened caramel if you want, or chill the pie in the fridge for 30 minutes until the caramel turns into a sticky sauce.
step 15
Sprinkle Raw Cane Sugar (to taste) on top before serving.
step 15 Sprinkle Raw Cane Sugar (to taste) on top before serving.
step 16
Enjoy!
step 16 Enjoy!
Tags
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4th of July
Christmas
Shellfish-Free
Kid-Friendly
Easter
Fall
Father's Day
Vegetarian
Dessert
Italian
Mother's Day
Summer
Thanksgiving
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