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Banana Peanut Butter Cream Pie
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5 from 1 vote

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!
Prep Time30 mins
Course: Dessert
Keyword: banana, cream pie, Nutella, peanut butter, pie, whipped cream
Servings: 8 Servings
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


  • 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 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.


  • 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.