If you’re a fan of peanut butter desserts and love the classic combination of peanut butter and bananas, then this Peanut Butter Banana Cream Pie is for you! This rich, creamy, and utterly indulgent dessert features a chocolate cookie crust, a creamy peanut butter filling, fresh banana slices, and a light, fluffy whipped cream topping that will leave you craving more. Perfect for gatherings, holidays, or simply as a treat, this pie is a great make-ahead dessert that belongs in your collection of favorite pies.

Ingredients You’ll Need for Peanut Butter Banana Pie:

For the Crust:

• Chocolate cookie crumbs (from oreos, chocolate wafer cookies or something similar.) 
• Melted butter

For the Peanut Butter Layer:

• Peanut butter (room temperature)
• Cream cheese, softened
• Heavy cream
• Powdered sugar
• Vanilla extract

For the Banana Cream Layer:

• Ripe bananas
• Milk 
• Egg yolks
• Sugar
• Cornstarch
• Salt
• Vanilla extract
• Butter

For the Topping:

• Heavy cream
• ​Powdered sugar

Supplies:

• Electric Mixer
• Large and medium mixing bowls
• Food processor to make cookie crumbs (or a ziplock bag and a rolling pin!) 
• Medium saucepan 
• Pie dish

Instructions for Peanut Butter Pie:

Step 1: Make the Crust

1. Preheat oven to 350°F.
2. In the bowl of a food processor, pulse chocolate cookies until they form a fine crumb.
3. Mix with melted butter.
4. Press the mixture firmly into a 9-inch pie pan, ensuring the crust covers the bottom of the crust and sides evenly.
5. Bake pie crust for 8–10 minutes, then allow to cool on a wire rack.

Step 2: Make the homemade vanilla pudding:

1. In a medium-sized saucepan, heat cups of milk over medium-low heat until warm.
2. In a small bowl, whisk sugar, egg yolks, cornstarch, and pinch of salt until smooth.
3. Slowly add half of the milk mixture to the egg mixture, whisking constantly.
4. Pour everything back into a heavy medium saucepan and cook over medium heat, stirring constantly until thickened.
5. Remove from heat and stir in vanilla extract and butter. 
6. Let the pudding cool slightly while making the peanut butter mousse. 

Step 2: Prepare the Peanut Butter Layer

1. In a medium bowl, beat cream cheese and peanut butter and powdered sugar together until smooth.
2. In a stand mixer or with a hand mixer, whip heavy cream until firm peaks form.
3. Gently fold the whipped cream into the peanut butter mixture- set aside

Step 4: Assemble and Chill:

In the pie crust layer as follows: sliced bananas, vanilla pudding, another layer of sliced bananas, and then the peanut butter topping. Cover with plastic wrap and put in the fridge until chilled. 

Step 5: Before Serving: Make the Whipped Cream Topping

1. In a large bowl, whip heavy cream adding in the powdered sugar at the end. 
2. Spread the remaining whipped cream over the pie.
3. Garnish with sliced bananas, chocolate sauce, or a peanut butter drizzle (recipe below!) 

FAQ: 

Can I sub a graham cracker crust?

Yes! You can make any cookie crust with this recipe. (Nutter Butter cookies would also be fun for an peanut butter cookie crust.)

Can I make this recipe dairy free?

You can some non dairy cream cheese and coconut whipped cream in this recipe. 

How far in advance can I make this pie?

If well-covered it can last in the fridge for 2-3 days before serving. On the same note- you can store leftover pie in the fridge for 2-3 days!

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Peanut Butter Banana Pie

Yield: 1 9-inch pie

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Ingredients

For the Crust:

• 20-25 Oreo Cookies
• 3 tablespoons of butter
• pinch of salt
• 3 ripe bananas

The the Pudding:

• 2 1/4 cups whole milk
• 2/3 cup sugar
• 3 egg yolks
• 1/4 cup cornstarch
• 1 teaspoon vanilla
• 1 tablespoon butter

Peanut Butter Mousse

• 3 ounces cream cheese, room temperature
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/3 cup creamy peanut butter (do not use old-fashioned or freshly ground)
• 2/3 cup chilled heavy whipping cream

For Peanut Butter Sauce: (optional)

• 1 tablespoon peanut butter
• 1 tablespoon powdered sugar
• 1-2 teaspoons of milk

Instructions

For the Crust:

Place the Oreos in a large ziplock bag and crush them into fine crumbs with a rolling pin. Stir in the melted butter until the crumbs are moistened- stir in the salt.

Press the crumbs into the bottom and sides of a 9-inch pie dish. Bake at 350F for about 10 minutes or until set.

For the pudding:

Combine 2 cups of milk and the sugar in a medium-sized saucepan over medium heat. Stir together and heat until simmering.

Whisk egg yolks together and slowly pour about half of the milk mixture into it with one hand while whisking with the other until combined. Pour the egg mixture back into the pot with the rest of milk.

In a small bowl combine the remaining 1/4 cup of milk with the cornstarch until thick and combined. Pour it into the milk mixture and turn the heat back up to medium. Whisk constantly until very thick and bubbling like lava.

Remove from heat and stir in the vanilla and butter.

Allow the pudding to cool a bit as you prep the mousse.

For the peanut butter mousse:

Using an electric mixer, beat cream cheese and powdered sugar in medium bowl until smooth. Beat in vanilla, then peanut butter.

Whip cream in another medium bowl until firm peaks form. Fold large spoonful of whipped cream into peanut mixture to loosen, then fold in remaining whipped cream in 2 additions.

To assemble:

Layer the pie in the prepared crust as follows: Sliced banana, pudding, bananas and mousse. Chill for at least 3 hours or overnight.

For peanut butter sauce:

Melt peanut butter in the microwave until thinned. Whisk in powdered sugar and enough milk to thin it for drizzling. Drizzle the sauce over the pie before serving.

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