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 no-bake scrumptious, easy to make and perfect when you have a craving for peanut butter and banana!
Course: Dessert
Keyword: banana, cream pie, Nutella, peanut butter, pie, whipped cream
Servings: 8 Servings
Calories:
Author: Kim Lange
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
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 pan. Press mixture into the pan. 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.