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.
Servings: 8
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: 781kcal | Carbohydrates: 72g | Protein: 15g | Fat: 50g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 548mg | Potassium: 435mg | Fiber: 2g | Sugar: 46g | Vitamin A: 955IU | Vitamin C: 2mg | Calcium: 149mg | Iron: 1mg