Creamy Peanut Butter-Banana Pie
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Creamy Peanut Butter Banana Pie

This creamy Peanut Butter Banana Pie has a Nutter Butter crust filled with layers of chocolate, banana slices, a peanut butter filling, and freshly whipped cream.
Course Dessert
Cuisine Southern
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Servings 8
Calories 663kcal
Author Christin Mahrlig

Ingredients

  • 22 Nutter Butter cookies
  • 1/3 cup butter, melted
  • 1 cup 2% milk
  • 1 (3.4-ounce) package instant vanilla pudding mix
  • 1 cup peanut butter
  • 4 oz . cream cheese, softened
  • 1/2 cup sweetened condensed milk
  • 1/3 cup hot fudge ice cream topping, warmed in microwave
  • 1 small banana, sliced
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • Chocolate curls made from a bar of semi-sweet chocolate

Instructions

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

Nutrition

Calories: 663kcal