peanut butter banana pie
This Peanut Butter Banana Pie features a golden peanut butter cookie crust, layered with fresh banana slices and a creamy banana-flavored cheesecake filling. Topped with whipped cream, banana slices, chopped peanuts, and a generous drizzle of melted peanut butter, this chilled dessert is perfect for warm days and sure to impress every peanut butter lover.
Servings: 12
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 28 minutes
Ingredients
Main Ingredients
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg room temperature
- 3 packages cream cheese 8 oz each, softened
- 0.75 cup granulated sugar for filling
- 2 cups heavy whipping cream
- 1 package banana cream instant pudding mix 1.7 oz (48g)
- 2 medium bananas sliced, plus more for garnish
- 0.25 cup creamy peanut butter melted, for drizzling
- chopped peanuts for garnish
- whipped cream for topping
Instructions
Peanut Butter Cookie Crust
- Preheat oven to 350°F.
- In a medium mixing bowl, stir together the peanut butter, 1 cup sugar, and egg until fully combined.
- Press the dough evenly into the bottom and up the sides of a deep 9-inch pie dish.
- Bake for 13-14 minutes until edges are golden and no longer shiny.
- Allow crust to cool completely before filling.
Filling
- In a large bowl, beat together cream cheese and 0.75 cup sugar until smooth and creamy.
- In a medium bowl, whisk heavy cream and instant pudding mix until thickened and well blended.
- Add the pudding mixture to the cream cheese mixture and beat on low until fully incorporated and smooth.
Assembly
- Arrange sliced bananas in a single layer on the cooled crust.
- Spoon the filling over the bananas and smooth the top.
- Refrigerate for at least 1 hour to set before serving.
- Garnish with banana slices, whipped cream, chopped peanuts, and drizzle with melted peanut butter before serving.
Notes
For best results, use ripe but firm bananas and chill the pie for at least 6 hours if you have time. If preparing ahead, add the fresh banana garnish right before serving to prevent browning.