For the crust:
1 ½ boxes Annie’s Organic Bunny Grahams Chocolate
½ C + 2 Tbsp. Organic Valley unsalted butter, melted
Pinch of salt
Preheat oven to 350.
Add your cookies to a food processor and turn on to pulverize them into crumbs.
Remove and add to a large bowl, add in your melted butter and salt. Stir to completely incorporate. You might have to add more butter. Once it is moist and will stick together when pressed between your fingers, add to pie plate.
Spray some cooking spray on your hands or a large spoon and press down to form the crust along the bottoms and up the sides. Place in oven and cook for 10-12 minutes. Allow to cool completely.
For the filling:
1 ½ C Wholesome granulated sugar
¼ C Let’s Do Organic cornstarch
¼ tsp. kosher salt
3 C Ozark Mountain Creamery whole milk
4 Farmers Hen House egg yolks
2 tsp. Frontier Co-op vanilla extract
2 Tbsp. Organic Valley unsalted butter
Combine the sugar, cornstarch, and salt in a medium saucepan. Whisk to combine.
Pour in milk and egg yolks, and whisk together. Heat over medium heat while whisking constantly.
The mixture should just come to a simmer and becomes thick, about 6-8 minutes. The second it starts to bubble and thicken like pudding, remove it from the heat. Add the vanilla and butter, and stir until everything is beautifully combined. Allow to cool while making your caramel sauce.
For the salted peanut butter caramel sauce:
1 stick Organic Valley unsalted butter
1 C Wholesome dark brown sugar
¾ C Organic Valley heavy cream
1/3 C Justin's creamy peanut butter
1 tsp. Frontier Co-op vanilla extract
1 tsp. kosher salt
In a saucepan, add your butter, heat over medium heat until melted.
Add in brown sugar. Whisk to combine. Cook for 3 minutes, constantly stirring.
Add in heavy cream constantly whisking. Whisk for 2 minutes. Remove from heat.
Add in vanilla, salt, and peanut butter. Stir until everything is smooth. To get an extra smooth caramel, pour through a fine mesh sieve to remove small pieces of peanuts. Set aside.
For the whipped cream:
1 pint Organic Valley heavy cream
¼ C Wholesome powdered sugar
1 tsp. Frontier Co-op vanilla
Pinch of kosher salt
In a bowl, add your heavy cream, powdered sugar, vanilla, and salt. Using a mixer, mix until stiff peaks form.
To assemble the pie:
3 packages (2 pc) Justin’s milk chocolate peanut butter cups
3-4 organic bananas
Watkin’s chocolate sprinkles
Slice 1-2 bananas and place them along the bottom of your pie crust until it is completely covered.
Pour enough caramel over the banana slices to cover the slices and the bottom of the crust.
Carefully pour your cream filling over the caramel. It might not all fit. Enjoy the pudding now or place in fridge to eat separately later.
Press a piece of plastic wrap lightly onto the top of the filling and place in the refrigerator for at least 4 hours, preferably overnight.
After your filling has set. Make your whipped cream.
Add whipped cream to the top of the pie with either a spoon or a pipping bag.
Cut your peanut butter cups in half. Press gently, flat side down, on top of the whipped cream and decorate with more caramel and chocolate sprinkles.
*Note: you will need to warm the caramel up in order to drizzle it. You can do by placing some of the caramel in a bowl and microwaving it or by add it to a double broiler.