Creamy Peanut Butter Banana Pie

Raven Higheagle


Summer is my favorite time of year to eat pie. Especially a cool and creamy refrigerated pie. And if it has peanut butter and chocolate– I’m in heaven. This wondrous pie will make you feel like a kid again with layer after layer of creaminess. You’ll be licking every last trace off of your spoon.
It all starts with a piecrust made from Nutter Butter cookies. Then comes a layer of fudge sauce. The kind you use on ice cream. Next is a layer of sliced banana, because they will maybe make you feel a little less guilty about eating such a sinful pie. Ok, maybe not.

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Serves 8
30 Min
10 Min


nutter butter cookies
1/3 c
butter, melted
1 c
whole milk
1 pkg
3.4 oz.) instant vanilla pudding mix
1 c
peanut butter
4 oz
cream cheese, softened
1/2 c
sweetened condensed milk
1/3 c
hot fudge ice cream topping, warmed in microwave
1 large
banana, sliced
1 c
heavy whipping cream
2 Tbsp
chocolate curls made from a bar of semi-sweet chocolate


1Preheat oven to 350 degrees.
2Place cookies in a food processor and process until finely ground.
3Transfer to a medium bowl and add butter. Mix well.
4Pour into a 9-inch pie plate and use hands to press firmly into bottom and up sides of pan.
5Place in oven and bake 6-8 minutes, until lightly browned. Cool on a wire rack.
6In a medium bowl, whisk pudding mix and milk for 2 minutes. Mixture will be thick.
7Using an electric mixer, beat together peanut butter, cream cheese, and condensed milk until smooth. Stir in pudding mixture.
8In another large bowl, beat heavy cream using a whisk attachment.
9When it begins to thicken, gradually add sugar. Beat until stiff peaks form.
10Fold about 1 cup of whipped cream into the peanut butter mixture.
11Spread hot fudge sauce on bottom of cooled crust.
12Top with banana slices.
13Pour peanut butter mixture on top of bananas.
14Top with remaining whipped cream. Refrigerate for at least 1 hour.
15Sprinkle chocolate curls on top.

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