Peanut Butter Banana Chocolate Pie

cathy hazzard


*NOTE: Pie can be kept in freezer for 2 months providing you have sealed it well in plastic wrap, foil then into a freezer bag.


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30 Min


  • 1 pkg
    sleeve of graham crackers, finely crushed
  • 4 Tbsp
    butter, melted
  • 2 c
    crunchy peanut butter
  • 16 oz
    cream cheese, room temperature
  • 4 large
    bananas, sliced in 1/4 inch rounds
  • 6 oz
    confectioners' sugar
  • 1 c
    heavy cream for gnache
  • 1 tsp
    heavy cream for peanut butter mixture
  • 1 c
    semi-sweet chocolate chips
  • 5 oz
    peanuts, salted and without skins, reserve 1 tablespoon for garnish
  • 1
    spritz of non-stick cooking spray
  • 2 tsp
  • 1 Tbsp
    corn syrup, light

How to Make Peanut Butter Banana Chocolate Pie


    Spray pie dish with cooking spray. Mix graham cracker crumbs and meted butter together, then press gently into pie dish creating a crust that climbs slightly up the side of the pan. Put crust filled pan in freezer while you work on step 2.
  2. Using a mixer, blend together over medium speed the peanut butter, cream cheese and butter, for 2-3 minutes. Add in the confectioner's sugar, blend thoroughly. Add in vanilla and a teaspoon of the heavy cream, stir until well incorporated.
  3. Peel and slice bananas into 1/4 inch wide discs. Remove crust from freezer and begin placing bananas in a single layer covering all the crust. Start a second layer of bananas on top first layer, if you have enough remaining. Sprinkle chopped peanuts over top the banana's, reserving a teaspoon of the nuts to use as garnish. Gently place all the peanut butter mixture into the center of the pie over top the nuts. Using a rubber spatula spread the p.b. mixture evenly from
  4. Place chocolate in a medium heatproof bowl; set aside. Place cream in a small saucepan over medium heat, bring to a simmer. Once edges of cream begin to bubble slightly {simmering}remove from heat and pour over chocolate. Pour in the corn syrup and do not stir the mixture. Wait 5 minutes allowing the chocolate to soften then stir gently with a wooden spoon until the mixture is completely blended. Chocolate will be beautifully shiny. Let cool in the bowl for 15 minu
  5. Remove pie from freezer. Pour all the chocolate into a pile in the center of the pie. Gently spread chocolate evenly from the center of pie to the edges using a metal spatula. Garnish top of chocolate with remaining peanuts. Place back in freezer. Once the chocolate is set cover with a sheet of plastic wrap, and top the plastic wrap with a piece of foil wrap. Keep in freezer about an hour or so prior to serving. Place pie on counter top to thaw for 15 minutes before slicing. When slicing the pie, run the edge of your knife blade under warm water before each cut for a clean slice

Printable Recipe Card

About Peanut Butter Banana Chocolate Pie

Course/Dish: Pies
Main Ingredient: Nuts
Regional Style: American
Hashtag: #No Bake Dessert

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