FUNKYMONKEY PIE

1 (11 oz) box vanilla wafers
1 cup butter flavored Crisco
5 squares (1 oz each) Bakers semi-sweet Chocolate squares, divided use
4 medium bananas
1 cup crunchy peanut butter
2 cups vanilla soymilk
2 pkg. (4 oz each) Jell-O Vanilla Flavor Instant Pudding
2 cups cool Whip Whipped topping, divided use
1/2 cup chopped Planters peanuts

Preheat oven to 350 degrees F.

In a Ziploc bag add the vanilla wafers and using a meat mallet crush the wafers until there are tiny pieces. Place them in a medium sized bowl.

In a liquid measuring cup melt the cup of butter flavored Crisco. Add the Crisco 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 of until golden brown. Cool completely

When crust has cooled, cut the bananas in half lengthwise and then lengthwise again (quartering). Place the bananas on crust. Set aside.

In a medium bowl place 4 chocolate squares and the cup of peanut butter in the microwave for 1 minute, when you take it out stir and pour over the bananas in 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 that on top of the chocolate. Then put the rest of the Cool Whip on top.

Take the last chocolate square and using a peeler, make chocolate shavings. Chop the peanuts and place both on top of the pie.

Refrigerate for 3 hours.

Best in Show, Jordan Arcuri
2007 APC Crisco National Pie Championships

Source: American Pie Council