The temperature outside is INSANE hot here in Bavaria! We went from downpours of rain and stormy weather straight to summer and 90+ F degree heat in a matter of 2 weeks. Just skipped straight over Spring. Bam! Heat! Ugh. So, my kids and I are staying inside with the outdoor shutters rolled shut and the fans blowing, desperately trying to stay cool!
But… it’s also the first day my husband is back at work after 3 1/2 weeks off and I want to get into the kitchen! Can you see my dilemma here? Hot weather + oven on = miserable house! Ack.
Then I remembered that I just brought home two packages of Nutter Butter cookies (they were on clearance at the store) that I had been wanting to turn into something. Aaaaaaannnnnd, I had a few bananas that needed to get eaten. Yes! A Frozen Nutter Butter Pie! No baking, no hot ovens… just a few ingredients and my family will be enjoying a cool treat for dessert tonight! Done and done.
This pie literally only took me 15 minutes to put together. I think the longest part about it was crushing the cookies. I’ve broken 3 food processors since I’ve lived here and decided I didn’t want to spend more money on an expensive one…. so I’m stuck with a one cup chopper. Ugh. So… 4 cookies at a time, I crushed and crushed the Nutter Butters until they were crumbs. But whateves… it was totally worth the effort cause the crust on this pie is SO YUM!
So if it’s hot where you are… make this pie! You and your family will LOVE IT!
- 24 Nutter Butter peanut butter cookies, finely crushed
- 5 Tbsp unsalted butter, melted
- 2 small bananas (or one very large), sliced
- 1 cup heavy cream (or milk)
- ½ cup sugar
- 1 cup creamy peanut butter (I used JIF)
- 1 Tbsp vanilla extract
- pinch of salt
- 1 cup heavy whipping cream, chilled
- 4 Nutter Butter cookies, finely crushed
- Hot fudge sauce (garnish)
- banana slices (garnish)
- Get out a 9in glass pie plate.
- In your food processor (or by hand) crush 24 Nutter Butter cookies until they are a fine crumb.
- Move them to a medium bowl and pour over the melted butter. Stir together with a fork until all the cookie crumbs are wet with butter.
- Press the mixture evenly into the bottom and sides of the pie plate.
- Slice the banana and arrange them evenly on the bottom of the pie crust.
- Place crust in the freezer while you’re preparing the filling.
- In a medium pot, combine the heavy cream and sugar over medium heat and whisk until all sugar has dissolved.
- Add the peanut butter, vanilla extract and salt. Whisk until the peanut butter has melted and the mixture is smooth.
- Pour the mixture into a large bowl to cool.
- While the peanut butter mixture is cooling, whip the heavy whipping cream in a chilled bowl with a chilled whisk attachment until stiff peaks form.
- Fold the whipped cream into the peanut butter mixture until completely combined. You may need to use a whisk for a few strokes at the end to fully incorporate the cream. Be careful not to overwhip and deflate the mixture.
- Pour mixture over the bananas into the prepared crust.
- Evenly sprinkle the 4 crushed Nutter Butter cookies over the filling, creating a mini crust on top.
- Freeze, uncovered, for 5-6 hours or until firm. Overnight is best.
- Serve chilled slices drizzled with hot fudge sauce and slices of banana.