Peanut Butter Banana Cream Pie
This Peanut Butter Banana Cream Pie is made with an easy peanut butter cookie crust layered with sliced bananas and filled with a banana-flavored cheesecake. It's garnished with more banana slices, whipped cream, and chopped peanuts, then drizzled with melted peanut butter.
Servings: 12 pieces
Calories: 682kcal
Ingredients
Peanut Butter Cookie Crust
- 1 cup (258 g) peanut butter, creamy or crunchy
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
Filling
- 3 packages (8 ounces each) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- 2 cups (476 g) heavy whipping cream
- 1 package (1.7 ounces) banana cream instant pudding mix
- 2 medium bananas, sliced
Topping
- banana, sliced for garnish
- whipped cream, for garnish
- peanuts, chopped for garnish
- ¼ cup (60 g) creamy peanut butter, melted
Instructions
Peanut Butter Cookie Crust
- Preheat oven to 350°F.
- In a medium mixing bowl, stir together the peanut butter, sugar, and egg until combined.
- Press the cookie batter evenly into the bottom and up the sides of a deep dish 9-inch pie pan.
- Bake for 13-14 minutes, or until slightly crisp and no longer shiny.
- Allow the crust to cool completely before continuing with the recipe.
Filling
- Add cream cheese and sugar to a large mixing bowl. Using a hand mixer, beat together until smooth and creamy. Set aside.
- To a separate medium bowl, add heavy whipping cream and instant pudding mix. Whisk until well combined.
- Add the pudding mixture to the cream cheese mixture. Using a hand mixer on low speed, beat until well combined and smooth.
Assembly
- Place the banana slices in a single layer on top of the cooled crust.
- Spoon the filling on top of the banana slices. Smooth it into an even layer.
- Refrigerate the cream pie for at least an hour.
- Before serving, top pie with sliced bananas, whipped cream, and chopped peanuts. Then, drizzle with melted peanut butter.
Video
Nutrition
Serving: 1piece | Calories: 682kcal