Peanut Butter Banana Cream Pie
- Barth Bakery
- Mar 14, 2019
- 3 min read
Updated: Mar 31, 2022
Banana cream pie is jazzed up and taken to a whole new level with a triple dose of peanut butter incorporated into the crust, filling, and drizzle. With a Nutter Butter cookie crust layered with sliced bananas, a silky peanut butter mousse, a fluffy whipped topping, and a creamy peanut butter drizzle, this pie is to die for. This pie proves that peanut butter and banana are a classic combination of two flavors that perfectly complement each other. This pie is our new obsession and I guarantee it’ll be love at first bite!
Ingredients
Nutter Butter Cookie Crust
26 Nutter Butter cookies
6 Tbsp salted butter, melted
Peanut Butter Banana Filling
2 cups heavy whipping cream, cold
4-6 Tbsp confectioners’ sugar
1 tsp pure vanilla extract
1 (3.4 oz.) box instant banana cream pudding
1 cup whole milk, cold
8 oz full-fat cream cheese, softened
⅔ cup creamy peanut butter
½ cup sweetened condensed milk
2 large bananas, sliced
Peanut Butter Drizzle
2 Tbsp creamy peanut butter
2 Tbsp whole milk
½ cup confectioners’ sugar
Directions
Nutter Butter Cookie Crust
Preheat oven to 350°F. Spray a 9.5-inch pie dish with nonstick cooking spray.
Place the cookies in a food processor and pulse for about 1 minute or until finely chopped. Stir the cookie crumbs together with the melted butter. Press the crumb mixture onto the bottom and up the sides of the prepared pie dish.
Bake the crust for 10-12 minutes, or until lightly browned. Transfer the crust to a wire rack and cool completely.
Peanut Butter Banana Filling
In a large bowl, use an electric hand mixer to whip the heavy cream, sugar, and vanilla together until stiff peaks form. Set aside.
In a medium bowl, whisk together the pudding mix and milk until blended, about 2 minutes. Set aside.
In a large bowl, use an electric hand mixer to beat the cream cheese, peanut butter, and sweetened condensed milk together until smooth. Add in the pudding and beat until well combined. Using a rubber spatula, gently fold in half of the whipped cream.
In the bottom of the cooled pie crust, spread a ¼-inch layer of the pudding filling, and then top with the sliced bananas. Add the remaining pudding filling on top of the bananas and smooth it into an even layer.
Top with the remaining whipped cream and smooth it into an even layer. Chill the pie for at least 1 hour to set.
Peanut Butter Drizzle
In a small bowl, whisk together the peanut butter, milk, and confectioners’ sugar until smooth.
When ready to serve, drizzle the top of the pie with the peanut butter drizzle. Refrigerate or serve immediately.
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