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Peanut Butter Banana Cream Pie

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  • Author: Maegan - The BakerMama
  • Prep Time: 1 hour
  • Cook Time: 12 mins
  • Total Time: 1 hour 12 mins
  • Yield: 10
  • Category: Dessert


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!



  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 3/4 cup creamy peanut butter
  • 2 tablespoons shortening


  • 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


  1. Preheat oven to 375°F. Grease a 9-inch tart pan or pie plate with shortening and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Place another even layer of banana slices over the chilled filling.
  6. 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.
  7. 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.