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. Mmmm…mmmm!
Happy Banana Cream Pie Day!
Yes, there’s a day dedicated to honoring the dreamy banana cream pie. Unless you’re allergic to bananas, I’m assuming you’re willing and ready to celebrate?! 😉
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 tend to take 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! The peanut butter in the crust, whipped topping and drizzle compliments the decadent banana cream filling so well that you won’t be able to put your fork down once you’ve had your first bite…
And I guarantee it’ll be love at first bite! It’s over-the-top delicious and pretty easy to make.
I won’t make you wait any longer! Here’s how it’s made…
Start by mixing and baking the peanut butter crust…
While the crust is cooling, you’ll slice the bananas and mix together the oh so creamy banana-flavored filling…
Once the crust is cooled, you’ll make two layers with the sliced bananas and the banana cream filling…
At this point, you’ll chill the pie for at least 30 minutes so the filling sets. Then you’ll make one more layer of sliced bananas before whipping together the peanut butter whipped cream to top it all off…
Wait, we’re not finished just yet! Finally, you’ll make a simple peanut butter drizzle for a dramatic and oh so delicious finale…
Y’all!!! Just looking at it makes me drool with delight.
The wait is over! Let’s dig in and let the yumminess begin…
Enjoy every bite!
xoxo,
Peanut Butter Banana Cream Pie
- Prep Time: 1 hour
- Cook Time: 12 mins
- Total Time: 1 hour 12 mins
- Yield: 10
- Category: Dessert
Description
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. Mmmm…mmmm!
Ingredients
Crust:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 3/4 cup creamy peanut butter
- 2 tablespoons shortening
Filling:
- 1 cup heavy whipping cream, whipped
- 1 (3.4 ounce) package banana cream pudding mix
- 1/2 cup milk
- 1 (14 ounce) can sweetened condensed milk
- 5 large bananas
Peanut Butter Whipped Topping:
- 2 cups heavy whipping cream, whipped
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 2 tablespoons milk
Peanut Butter Drizzle:
- 2 tablespoons peanut butter
- 2 tablespoons milk
- 1/2 cup powdered sugar
Instructions
- 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. 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 pudding mix, milk and sweetened condensed milk until smooth and thick. 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. 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, whisk the peanut butter, milk and powdered sugar in a small bowl until smooth and thin enough to drizzle. If it’s too thick, whisk in a little more milk. Drizzle over the top of the pie. Top with remaining banana slices. Refrigerate or serve immediately.
Absolutely delicious! The only trouble I had was with the banana pudding. I realized I neglected to buy the instant pudding when it wouldn’t thicken. Poured the pudding mix into a pot and cooked. It turned out fine. Question – can I freeze?
Hi, Marie! I’m so glad it worked out! And yes, you can freeze it! I would recommend refrigerating it for a few hours first so everything is cold and then wrap in plastic wrap and then foil to prevent freezer burn. It can freeze for up to 2 months. Let defrost completely in the fridge when ready to enjoy. I actually love frozen cream pies so I tend to eat them straight from the freezer. My grandma called them ice box pies and she had a recipe for every flavor. Always an ice box pie in the freezer. Yum!
Made this today for my boyfriend’s birthday. Hope he likes it! Took a lot longer than 1 hour 10 minutes. Almost 3 hours, but I know my kitchen isn’t set up as nice as Meaghan’s, nor am I a pro! 🙂. But that’s ok, I had fun making it and hope it tastes as good as it looks! Thanks Meaghan!
Just plain wicked! This would be the pie to make if you knew the world was going to end so you would go out happy!!