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Banana-Peanut Butter Cream Tart

banana-peanut butter cream tart Dessert
Banana-Peanut Butter Cream Tart
  • Prep 20 min
  • Total 1 hr 55 min
  • Servings 8
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Peanut butter and bananas are together again, this time in a dreamy cream pie. ...MORE + LESS -

Ingredients

1/2 box (1 crust) Pillsbury™ refrigerated pie crust, softened as directed on box
6 tablespoons butter, softened
3 oz (85 g) cream cheese, softened (from 8-oz/250 g package)
1/3 cup creamy peanut butter
1/2 teaspoon pure vanilla extract
2 cups icing sugar
1 1/2 cups 1/4-inch slices firm ripe bananas (about 2 medium)
1 cup whipping cream
1/4 cup peanuts, finely chopped

Steps

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  • 1
    Heat oven to 450°F. Unroll pie crust; place in ungreased 9- or 9 1/2-inch tart pan with removable bottom. Press crust firmly against bottom and side of pan; fold excess crust over and gently press into side of pan to make double thickness. Prick bottom of crust with fork several times. Bake 9 to 11 minutes or until golden brown. Cool completely, about 25 minutes.
  • 2
    In medium bowl, beat butter, cream cheese, peanut butter and vanilla with electric mixer on medium speed until well blended. Gradually add icing sugar, beating until smooth and creamy. Spread peanut butter filling in tart shell, building up side 1 inch and leaving shallow indentation in centre of filling. Fill indentation with bananas; gently press into filling.
  • 3
    In small bowl, beat whipping cream on high speed until soft peaks form (do not overbeat). Spread whipped cream over filling and bananas. Sprinkle peanuts around edge of tart. Refrigerate 1 hour or until chilled. Store covered in refrigerator.

Expert Tips

  • Bake-Off is a registered trademark of General Mills ©2011

Nutrition Information

Nutrition Facts

Serving Size: 8 servings
Calories
550
% Daily Value
Total Fat
35
Saturated Fat
18
Trans Fat
1
Cholesterol
70
Sodium
300
Dietary Fiber
2
Sugars
35
Protein
5
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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