FUNKY MONKEY PIE
1 (11 oz.) box vanilla wafers
1 cup butter-flavored Crisco
5 squares (1 ounce each) Bakers semi-sweet chocolate
4 medium bananas
1 cup crunchy peanut butter
2 cups vanilla soy milk
2 packages (4 oz. each) Jell-O vanilla flavor instant pudding
2 cups Cool Whip whipped topping, thawed
1/2 cup chopped Planters peanuts
TO MAKE THE CRUST:
Preheat oven to 350 degrees.
Place vanilla wafers in a plastic zipper bag, and using a meat mallet, crush the wafers until they are tiny pieces. Place them in a medium-size bowl.
In a liquid measuring cup, melt the butter-flavored Crisco. Add to the crushed vanilla wafers and mix together.
Firmly press the vanilla wafers into the bottom and sides of a large pie tin, then place in the oven for 5 to 10 minutes, or until golden brown. Cool completely.
TO MAKE THE FILLING:
Cut the bananas into quarters lengthwise. When crust has cooled, place the bananas on crust. Set aside.
Place 4 chocolate squares and the peanut butter in a medium bowl and microwave for 1 minute. Stir and pour over the bananas in the crust. Set aside.
Pour the 2 cups of milk in a bowl and add the vanilla pudding; mix well. Then add 1 cup of the Cool Whip and fold it in so it stays fluffy. Pour on top of the chocolate layer. Top with the remaining Cool Whip.
Using a peeler, make chocolate shavings with the last square of chocolate. Chop the peanuts and garnish top of pie with chocolate shavings and chopped peanuts.
Refrigerate 3 hours before serving.
Makes 8 servings
Source: Jordan Arcuri, Best in Show (Junior Chef, Amateur category) in 2007 APC Crisco National Pie Championships |