Frosty Banana and Peanut Butter Chocolate Pie

Ingredients

Contains: egg, milk, wheat, peanut (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/4 cup whole wheat bread flour
• 1 tablespoon sugar
• Pinch kosher salt
• 1/2 teaspoon baking powder
• 1/2 cup unsalted peanuts
• 1/3 cup nonfat milk
• 1 egg yolk
• 1 tablespoon apple cider vinegar
• 1 tablespoon safflower or canola oil
• 1 teaspoon vanilla extract
• 3 large, ripe bananas (about 1-1/2 pound)
• 1/4 cup honey (optional, only add if bananas aren't ripe)
• 1/4 cup unsweetened cocoa
• 1 cup light coconut milk
• 1 teaspoon vanilla extract
• 1/4 cup natural peanut butter
• 1/2 cup unsalted peanuts, chopped
• 1 ounce dark chocolate, chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (177°C). Grind the whole unsalted peanuts into a coarse meal in a food processor.

2. Whisk the flour, sugar, kosher salt, baking powder and ground peanuts in a bowl. Add the nonfat milk, egg yolk, apple cider vinegar, oil and half the vanilla extract, and stir until a soft dough forms.

3. Press the dough evenly into a 9-inch pie pan, prick the bottom with a fork, and bake for 12 to 15 minutes until golden and set. Cool completely.

4. Peel the bananas and blend them with the cocoa, coconut milk, peanut butter and remaining vanilla until smooth. Add the honey only if the bananas are not ripe, and blend again.

5. Spoon the banana filling into the cooled crust and smooth the top with a spatula.

6. Sprinkle the chopped peanuts and chopped dark chocolate over the filling, then freeze for at least 4 hours until firm.

7. Let the pie sit at room temperature for 10 minutes before slicing so it softens slightly.