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Chocolate Balsamic Peanut Butter Cream Pie

  • Author: Pour Olive
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes


An old school Southern classic with a twist.

Sliced bananas put this pie over the top! But feel free to leave them out if they aren’t a crowd favorite.



-22 peanut butter sandwich cookies

-1/2 cup lightly salted dry-roasted peanuts

-1/4 cup butter, melted


-1/2 cup granulated sugar

-1/4 cup cornstarch

-2 cups half-and-half

-4 large egg yolks

-3 tablespoons butter

-2 tablespoons creamy peanut butter

-2 teaspoons vanilla extract, divided

-3 teaspoons POUR OLIVE Chocolate Balsamic Vinegar

-2 medium bananas


-2 cups heavy cream

-1/2 cup powdered sugar



  1. Preheat oven to 350°. Process cookies and peanuts in a food processor about 1 minute or until finely chopped. Stir together cookie mixture and melted butter. Press crumb mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate.
  2. Bake at 350° for 10 to 12 minutes or until lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes).


  1. Whisk together granulated sugar and cornstarch in a large, heavy saucepan. Whisk together half-and-half and egg yolks in a medium bowl. Gradually whisk half-and-half mixture into sugar mixture, and bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute; remove from heat.
  2. Stir butter, peanut butter, chocolate balsamic and 1 tsp. vanilla into custard mixture. Place heavy-duty plastic wrap directly on warm custard (to prevent a film from forming), and cool 30 minutes.
  3. Cut bananas into 1/2-inch-thick slices; place in a single layer on bottom of crust, covering bottom completely. Spoon custard mixture over bananas; cover and chill 4+ hours.


  1. Beat cream at high speed with an electric mixer until foamy; gradually add powdered sugar and remaining 1 tsp. vanilla, beating until soft peaks form. Top pie with whipped cream mixture. Serve immediately, or chill up to 4 hours.