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Banana Peanut Butter Cream Pie Recipe

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4.1 from 85 reviews

  • Author: Ava
  • Total Time: 30 minutes
  • Yield: 8 servings

Description

This Banana Peanut Butter Cream Pie is a delightful no-bake dessert featuring a crunchy graham cracker crust, a creamy peanut butter and banana pudding filling, and topped with whipped topping swirled with peanut butter and Nutella. Garnished with fresh banana slices and salted peanuts, this pie is a perfect balance of sweet and nutty flavors, ideal for a quick yet indulgent treat.

Ingredients

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs (9 whole graham crackers)
  • 1/4 cup packed brown sugar
  • Pinch of salt
  • 7 tablespoons unsalted butter, melted

Pie Filling

  • 1 3.4 ounce box instant cheesecake or vanilla pudding mix
  • 1 1/4 cups milk of choice
  • 3/4 cup creamy peanut butter
  • 1 cup Cool Whip
  • 1 large ripe banana, sliced

Toppings/Garnishes

  • 2 cups Cool Whip
  • 1/4 cup peanut butter
  • 1/4 cup Nutella
  • 1 large ripe banana, sliced
  • Salted peanuts as desired

Instructions

  1. Prepare the graham cracker crust: Finely crush the graham crackers using a food processor or by placing them in a zip-lock bag and rolling with a rolling pin. In a large bowl, combine the crushed graham crackers, brown sugar, and a pinch of salt. Stir in the melted butter using a fork until well combined.
  2. Form the crust: Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use a glass to press the bottom evenly and your fingers to shape the sides snugly. Chill the crust in the refrigerator for at least one hour before filling. For a baked crust option, preheat the oven to 325°F, bake the crust for 10 minutes until lightly browned, then cool completely.
  3. Prepare the pie filling: In a medium bowl, whisk together the instant pudding mix and milk until combined. Let the mixture set for 5 minutes to thicken. Add the peanut butter and whisk until smooth and fully incorporated.
  4. Fold in whipped topping: Gently fold 1 cup of Cool Whip into the peanut butter-pudding mixture until thoroughly combined without deflating the whipped topping.
  5. Assemble the pie: Arrange a layer of sliced banana on the bottom of the chilled pie crust. Pour the peanut butter pudding filling over the bananas, spreading it evenly.
  6. Add toppings and garnish: Spread a layer of whipped topping over the filling, reserving some for a decorative border if desired. In separate small bowls, microwave 1/4 cup peanut butter and 1/4 cup Nutella for 10-20 seconds each until they become easy to pipe. Transfer each into separate zip-lock bags and cut a small corner to pipe swirls over the whipped topping layer. Pipe the remaining Cool Whip around the edge of the pie as a border using a cut bag tip or pastry bag with a star tip.
  7. Final touches: Decorate the top with additional sliced bananas and sprinkle salted peanuts over the pie for added texture and flavor.
  8. Chill and serve: Refrigerate the pie covered for up to 2 days before serving to allow flavors to meld and maintain freshness.

Notes

  • Use either instant cheesecake or vanilla pudding mix based on your preference for flavor.
  • The graham cracker crust can be baked or no-bake depending on your time and texture preference.
  • For a smoother piping experience with peanut butter and Nutella, warming briefly is essential.
  • Store the pie covered in the refrigerator and consume within 2 days for optimal freshness.
  • Feel free to substitute Cool Whip with homemade whipped cream for a fresher topping.
  • Adding salted peanuts gives a pleasing crunch and complements the creamy filling.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes (optional crust baking)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/banana-peanut-butter-cream-pie-recipe/