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!
Servings: 8 Servings
Calories:
Ingredients
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 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.