Name: Peanut Butter Banana Cream Pie
Prep time: 1 h
Cook time: 12 min
Total time: 1 h 12 min
Yield: 10
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 3/4 cup creamy peanut butter; 2 tablespoons shortening or butter; 1 cup heavy whipping cream, whipped; 1 (3.4 ounce) package instant banana cream pudding mix; 1/2 cup milk; 1 (14 ounce) can sweetened condensed milk; 5 large bananas; 2 cups heavy whipping cream, whipped; 1/2 cup creamy peanut butter; 1/2 cup powdered sugar; 2 tablespoons milk; 2 tablespoons peanut butter; 2 tablespoons milk; 1/2 cup powdered sugar

Banana cream pie taken to a whole new level with the addition of peanut butter in the crust, the whipped topping and the dreamy drizzle for this Peanut Butter Banana Cream Pie.

A peanut butter banana cream pie on a white cake stand. There is one slice missing from the pie.

A Sensational Summer Dessert

This Peanut Butter Banana Cream Pie is nothing short of sensational. The peanut butter in the crust, whipped topping and drizzle complements the decadent banana cream filling so perfectly. Each layer is an explosion of peanut butter and banana flavor. You won’t be able to put your fork down once you’ve had your first bite!

A slice of peanut butter banana cream pie with a bite taken out of it.

A Pie to Celebrate With

I created this beauty for Banana Cream Pie Day. Yes, there’s a day dedicated to honoring the dreamy banana cream pie. I had to celebrate it! And what a celebration! It also makes for such a great dessert to serve when celebrating birthdays, Easter, summer barbecues, or just a get together with good friends!

A slice of peanut butter banana cream pie on a small white dessert plate with a fork.

A traditional banana cream pie has a graham cracker crust and a vanilla custard filling with a layer of bananas and some fluffy whipped cream. That’s tasty and all, but I took traditional to a whole new level by making it extra-special and unforgettable.

And that’s exactly what I did with this amazing peanut butter banana cream pie! And I guarantee it’ll be love at first bite! It’s over-the-top delicious and pretty easy to make.

A peanut butter banana cream pie on a white cake stand on a white marble counter.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

All-purpose flour
Granulated sugar
Creamy peanut butter
Shortening or butter
Heavy whipping cream, whipped
Packaged instant banana cream pudding mix (if you can’t find the banana cream flavor of pudding mix, you can use an instant vanilla pudding mix instead)
Milk
Sweetened condensed milk
Bananas
Powdered sugar (confectioner’s sugar)

Supplies:

Ingredients to make a peanut butter banana cream pie in small white dishes on a white marble counter.

How to Make Peanut Butter Banana Cream Pie

Preheat oven to 375°F. Grease a 9-inch tart pan or pie plate with shortening and set aside.
In a large bowl, stir together the flour and sugar.
Using a pastry blender and/or your hands, mix in the peanut butter and shortening until well combined and a ball of dough forms.

Steps to make peanut butter banana cream pie crust.

Press the dough evenly into the bottom and up the sides of the prepared tart or pie pan. Prick the bottom of the crust several times with a fork.
Bake for 10-12 minutes or until the crust is set and starts to turn a light brown. Let cool completely.
While the crust is cooling, prepare the filling. In a large bowl or electric mixer, beat 1 cup heavy cream until soft peaks form.
In another bowl, whisk together the instant pudding mix, milk and sweetened condensed milk until smooth and thick.

Steps to make peanut butter banana cream pie.

Gently fold the whipped cream into the pudding mixture.
Thinly slice each banana. Once the crust is cooled, place a thin layer of banana slices over the bottom of the crust.
Spoon half of the filling over the bananas and spread evenly to the edges of the crust.

Steps to make peanut butter banana cream pie filling.

Repeat with another layer of banana slices and the remaining filling. Refrigerate for at least 30 minutes.
Place another even layer of banana slices over the chilled filling.
To make the peanut butter whipped topping, beat 2 cups heavy whipping cream in a large bowl or electric mixer until soft peaks form.
In another bowl, whisk together the peanut butter, powdered sugar and milk.

Gently fold the whipped cream into the peanut butter mixture until well combined and smooth.
Spread whipped topping evenly over the bananas on the pie.
To make the peanut butter drizzle, add the peanut butter, milk and powdered sugar to a small bowl.

Whisk until smooth and thin enough to drizzle. If it’s too thick, whisk in a little more milk.

Peanut butter sauce in a small glass bowl with a metal whisk.

Drizzle over the top of the pie.

Peanut butter sauce drizzled over a banana cream pie.

Top with remaining banana slices. Place in the refrigerator until ready to slice and serve!

A peanut butter banana cream pie in a metal tart pan on a white marble counter.

Storage

Store leftovers covered with plastic wrap in the refrigerator for up to 3 days.

To freeze, wrap tightly in plastic wrap. Then place in a freezer safe container or wrap in foil and place in the freezer for up to 2 months. Allow to thaw in the refrigerator for 3-4 hours before serving.

If you make this Peanut Butter Banana Cream Pie, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,