Banana Peanut Butter Cream Pie

This amazing Banana Peanut Butter Cream Pie recipe is deliciously layered in a graham cracker crust, layered bananas, a fluffy peanut butter filling, whipped cream with peanut butter and Nutella drizzled on top!

It's a no-bake scrumptious, easy to make pie and perfect when you have a craving for peanut butter and banana!

Peanut butter and banana (PB&B) together is a combination that we totally love! For those of you who have experienced the whimsy that takes place when sweet, ripe bananas and salty-smooth peanut butter come together, this comforting no bake Peanut Butter Banana Pie will definitely have your back!

We can't get enough!  No-bake pies are my favorite pies to make!  You can make your own crust easily or buy a store-bought version!

Ingredients You Need

1 graham cracker crust - Make homemade or buy store-bought graham cracker crust

• graham cracker crumbs
• brown sugar
• salt
• unsalted butter 

Peanut Butter & Banana Pie Filling

• instant cheesecake or vanilla pudding mix
• milk of choice
• creamy peanut butter - like Jif
• Cool Whip
• banana

Toppings/Garnishes:

• Cool Whip
• peanut butter
• Nutella
• banana
• salted peanuts

How to Make 

For the Graham Cracker Crust

1. If using a store-bought, let's hit this and move on to the filling!
2. For the homemade graham cracker crust, make it ahead of time and chill it until ready to fill.  
3. Finely crush graham crackers in a food processor or place them in a zip-lock bag and roll with a rolling pin and crush them.
4. Stir graham cracker crumbs, brown sugar and salt together in a large bowl. Add melted butter and stir with a fork.
5. Press mixture into the bottom and up the sides of a 9” pie plate. Press hard to compact. You can use a glass to press the bottom, but use your fingers to press the sides.
6. Chill pie crust for at least one hour before filling. Cover if chilling longer. Make pie as directed.
7. To make a baked graham crust: Preheat oven to 325°. Bake crust for 10 minutes, until it just starts to brown. Cool completely before filling.

Peanut Butter & Banana Pie Filling

1. Whisk pudding mix and milk and let set 5 minutes.
2. Add peanut butter and whisk together until combined and smooth.
3. Add 1 cup cool whip to the peanut butter mixture and carefully fold in until it’s combined.
4. Slice 1 banana and place in the bottom of prepared pie crust to cover the bottom.
5. Cover the bananas with the pudding mixture. 

Toppings/Garnishes:

1. Top pie with a layer of whipped topping divided, leaving some for the border of the pie - see step 9. (Or just layer with all whipped topping if you don’t want to mess with a border). 
2. Place about ¼ cup peanut butter in a small bowl and heat in the microwave for about 10-20 seconds until it’s thin enough to spread. Add to zip-lock bag and cut off one tip; pipe over whipped topping. Repeat same process with ¼ cup Nutella and pipe over whipped topping.
3. For whipped cream border: Add remaining Cool Whip to zip-lock bag and cut off one tip; pipe border around pie edge or use pastry bag with fancy large star tube if you want fancy.
4. Add sliced bananas and salted peanuts as desired.
5. Store in the refrigerator, covered, for up to 2 days.

Tips 

To save a some steps, buy a store-bought pie crust instead of making it.  Graham cracker and Nilla wafer are definitely be a good options for this pie!

If you don't have Cool Whip, you could always use Dream Whip or make fresh whipped cream.  If making fresh whipped cream, you'll need 2 ¼ cups of heavy whipping cream, ½ cup powdered sugar and whip it until you have stiff peaks.  Add more powdered sugar if desired.

Remember bananas will brown once they are sliced and exposed to the air.  So, save the sliced bananas for the top of the dessert garnish until ready to serve for best results.  Wrap pie tightly with plastic wrap or aluminum foil, or place in covered container or resealable plastic bag and refrigerate once the bananas are cut.

This no bake pie is a nice change up that the whole family will love and it's so easy to make!

More Heavenly Dessert Love!

• Grasshopper Pie
• Reese's Peanut Butter Pretzel Pie
• Easy Oreo Pie
• Strawberry Cheesecake Cream Pie
• Amish Peanut Butter Cream Pie
• Easy No-Bake Banana Cream Pie
• Coconut Cream Pie
• Easy Dreamy Oreo Chocolate Cream Pie

Banana Peanut Butter Cream Pie

Kim Lange

This amazing Banana Peanut Butter Cream Pie recipe is deliciously layered in a graham cracker crust, layered bananas, a fluffy peanut butter filling, whipped cream with peanut butter and Nutella drizzled on top!  It's no-bake scrumptious, easy to make and perfect when you have a craving for peanut butter and banana!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 mins

Course Dessert

Servings 8 Servings

Calories

Ingredients

  

1x2x3x

1 Graham cracker crust - Make homemade or buy store-bought

• 1 ½ cups graham cracker crumbs 9 whole graham crackers
• ¼ cup packed brown sugar
• Pinch of salt
• 7 tablespoons unsalted butter melted

Peanut Butter & Banana Pie Filling

• 1 3.4 ounce box instant cheesecake or vanilla pudding mix
• 1 ¼ cups milk of choice
• ¾ cup creamy peanut butter
• 1 cup Cool Whip
• 1 large ripe banana sliced

Toppings/Garnishes:

• 2 cups Cool Whip
• ¼ cup peanut butter
• ¼ cup Nutella
• 1 large ripe banana sliced
• Salted peanuts

Instructions

 

For the Graham Cracker Crust

• If using a store-bought, let's hit this and move on to the filling!
• Finely crush graham crackers in a food processor or place them in a zip-lock bag and roll with a rolling pin and crush them.
• Stir graham cracker crumbs, brown sugar and salt together in a large bowl. Add melted butter and stir with a fork.
• Press mixture into the bottom and up the sides of a 9” pie plate. Press hard to compact. You can use a glass to press the bottom, but use your fingers to press the sides.
• Chill pie crust for at least one hour before filling. Cover if chilling longer. Make pie as directed.
• To make a baked graham crust: Preheat oven to 325°. Bake crust for 10 minutes, until it just starts to brown. Cool completely before filling.

Peanut Butter & Banana Pie Filling

• Whisk pudding mix and milk and let set 5 minutes.
• Add peanut butter and whisk together until combined and smooth.
• Add 1 cup cool whip to the peanut butter mixture and carefully fold in until it’s combined.
• Slice 1 banana and place in the bottom of prepared pie crust to cover the bottom.
• Cover the bananas with the pudding mixture.

Toppings/Garnishes:

• Top pie with a layer of whipped topping divided, leaving some for the border of the pie - see step 9. (Or just layer with all whipped topping if you don’t want to mess with a border).
• Place about ¼ cup peanut butter in a small bowl and heat in the microwave for about 10-20 seconds until it’s thin enough to spread. Add to zip-lock bag and cut off one tip; pipe over whipped topping. Repeat same process with ¼ cup Nutella and pipe over whipped topping.
• For whipped cream border: Add remaining Cool Whip to zip-lock bag and cut off one tip; pipe border around pie edge or use pastry bag with fancy large star tube if you want fancy.
• Add sliced bananas and salted peanuts as desired.
• Store in the refrigerator, covered, for up to 2 days.

Keyword banana, cream pie, Nutella, peanut butter, pie, whipped cream

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