Monday, January 6, 2014

Chocolate, Peanut Butter, and Banana Pie from Food 52

I was accepted to test, make and critique a recipe that is a contender for one of Food 52's contests. They choose finalists that have submitted recipes for whatever the theme of the contest is. I believe this one is your Best Family Recipe. They send out a list of recipes that are finalists, they ask for 3 testers for each recipe. You submit a request to be a tester and if you get in on time, you can be chosen. The tester makes the recipe and sends in a critique.
We're asked to create a catchy headliner that may get our critique published on their page along with the winner, and their recipe. I chose this pie recipe to test and was one of the 3 accepted. I've tried in the past and have not gotten in soon enough to be a tester. This recipe was submitted by Jason.  The winning recipes are posted on their blog.

Here's my critique:

Elvis Would Love this Recipe!

This recipe is an easy, delicious combination of chocolate, peanut butter
and bananas, topped with home made whipped cream and mini chocolate chips.
I followed the exact ingredients and directions without any issues.
The pudding is great. It's thick, very tasty and dense. The pie holds together well  
and it looks appealing when served. The banana flavor is just right. 
I can see how this recipe would be a family favorite. I've added the recipe to my
personal "Best of the Best" recipe file.
Indulge yourself today, make this pie! Chocolate, Peanut Butter and Banana Pie:

Graham Cracker Crust:

1/3 C butter, melted
1 1/2 C graham cracker crumbs
1/4 C granulated sugar
3 bananas (preferably slightly green)

Preheat oven to 350 degrees

In a small saucepan or microwave, melt butter.
In a medium bowl, combine graham crackers, sugar and butter, mixing until combined.

Press into a 9" pie pan. Spread crumb mixture evenly on bottom and sides.
Bake at 8 - 10 minutes, until golden brown.
Cool completely then slice the bananas in penny rounds and spread evenly on bottom of crust.

Chocolate and Peanut Butter Pudding:

1/4 C cornstarch
3/4 C granulated sugar
2 eggs
2 C milk
2 TBS butter
1 tsp vanilla
1/2 C creamy peanut butter
10 ounces fine milk chocolate, chopped evenly in small pieces (you can also use mini chocolate chips)

In a saucepan, whisk together cornstarch, sugar, eggs, milk, butter and vanilla.
Cook over medium heat until mixture boils, then whisk constantly for an additional two minutes, until pudding is thick.
Add chocolate and peanut butter, stir until everything is melted and thoroughly combined.
Pour into pie shell, making sure to cover all the banana slices.

Refrigerate until set, about 4 hours.

Before serving, cover the pie with home made whipping topping and decorate with chocolate curls or mini chocolate chips.

Update:, 1/16/14....... my critique was posted with the recipe on the Food52 blog. I was pleased. Jason's recipe did not win..... but it should have!
I sent it to work with my wife and her coworkers raved about it. It's a keeper!

Peace in the Kitchen!

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