Best Peanut Butter Banana Cream Pie Recipes

CHOCOLATE PEANUT BUTTER BANANA CREAM PIE

Steps:

• Preheat the oven to 350 degrees F. Butter a deep 9 by 2-inch pie plate.
• Drizzle the crushed vanilla wafers with the melted butter and stir until blended. Press on the bottom and up the sides of the pie plate. Pop in the oven and bake until lightly browned, 20 to 25 minutes. Cool on a wire rack for about 30 minutes.
• Toss the banana slices with the orange juice, making sure all the slices get coated. (This helps keep the bananas from browning.) Place the slices on a paper towel-lined plate and pat any excess juices dry.
• Arrange half the banana slices in a single layer over the cooled crust. Cover completely with the Chocolate Pudding, spreading it with an offset spatula or butter knife. Top with the rest of the bananas. Sprinkle the peanut brittle crumbs over the bananas. Place dollops of the Peanut Butter Cream on top, spreading it out evenly. Chill the pie in the refrigerator for at least 3 hours.
• Whip the cream until stiff peaks are just about to form. Whip in the almond extract and sugar until stiff peaks form.
• Take the pie out of the refrigerator. Place dollops of the whipped cream on top and spread it out evenly. Scatter pieces of peanut brittle on top and serve.
• Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until it is fully incorporated, and then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, until it starts to look like pudding, 10 to 15 minutes. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.
• Beat the cream cheese and confectioners'sugar with an electric mixer until completely smooth. Add the vanilla and peanut butter, beating until fully incorporated. In a separate bowl, beat the heavy cream until stiff peaks form. Working in batches, taking care not to deflate the whipped cream, fold a large spoonful of whipped cream into the peanut butter mixture. Fold in the remaining cream in 2 additions.

PEANUT BUTTER-CHOCOLATE BANANA CREAM PIE

Steps:

• Preheat oven to 350°F
• Mix wafer crumbs and butter until well blended; press firmly onto bottom and up sides of a 9-inch pie plate.
• Bake 5 to 8 minute or until golden brown. Cool completely; top with bananas.
• Make chocolate curls from 1/2 square of the chocolate; reserve for garnish.
• Microwave remaining chocolate and the peanut butter on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Drizzle over bananas; set aside.
• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended. Gently stir in 1 cup of the whipped topping. Spread over bannans; top with the remaining 1 cup whipped topping.
• Refrigerate at least 3 hours or overnight. Top with chocolate curls and peanuts just before serving. Store leftover pie in refrigerator.

BANANA CREAM & PEANUT BUTTER MOUSSE PIE

Steps:

• In a small bowl, combine the graham cracker crumbs, sugar and butter; stir in melted chocolate until crumbs are coated. Press onto the bottom and up the sides of a 9-in. pie plate. Place crust in freezer., For filling, in a small heavy saucepan, combine the brown sugar, cornstarch and salt. Stir in cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter and vanilla. Cool for 15 minutes, stirring occasionally., Toss banana slices with lemon juice to coat; arrange in crust. Pour filling over bananas and spread to cover. Cover with plastic wrap; refrigerate 1 hour., For topping, in a small saucepan over low heat, melt peanut butter chips and 1/2 cup cream. Remove from the heat. Stir in peanut butter; transfer to a large bowl. In a small bowl, beat remaining cream with confectioners' sugar and vanilla until soft peaks just start to form (do not overbeat). Fold into peanut butter mixture until blended. Spread over filling, making soft peaks with back of spoon., In a microwave, melt chips and butter; drizzle over pie. Refrigerate for 2-3 hours or until firm. Remove from the refrigerator 10 minutes before cutting.

PEANUT BUTTER BANANA CREAM PIE

Steps:

• Make crust buy mixing the butter, sugar and crumbs together.
• Press in bottom of pie plate.
• Bake at 350 degrees for 9 minutes.
• Cool.
• (you can buy a premade crust) Place brown sugar, cream cheese, peanut butter and vanilla in bowl.
• Beat until smooth.
• Fold in cool whip.
• arrange bananas in bottom of prepared crust.
• spread peanut butter mixture over bananas.
• Drizzle with chocolate syrup.
• Cover and freeze for 8 hours.
• Let stand at room temp 15 minutes before serving.

PEANUT-BUTTER CHOCOLATE BANANA CREAM PIE

Steps:

• 1. HEAT OVEN TO 350F. MIX WAFER CRUMBS AND BUTTER UNTIL WELL BLENDED; PRESS ONTO BOTTOM AND UP SIDE OF 9-INCH PLATE. BAKE 5-8 MINUTES OR UNTIL GOLDEN BROWN. COOL COMPLETELY. MEANWHILE, MAKE CHOCOLATE CURLS FROM 1/2 CHOCOLATE SQUARE.
• 2. MICROWAVE REMAINING 1 1/2 CHOCOLATE SQUARES AND PEANUT BUTTER IN MICROWAVEABLE BOWL ON HIGH 1 MINUTE; STIR UNTIL CHOCOLATE IS COMPLETELY MELTED AND MIXTURE IS WELL BLENDED, PLACE BANANAS IN CRUST; DRIZZLE WITH MELTED CHOCOLATE.
• 3. BEAT PUDDING MIXES AND MILK IN LARGE BOWL WITH WHISK 2 MINUTES. STIR IN COOL WHIP. SPREAD OVER BANANAS; TOP WITH REMAINING WHIPPED TOPPING.
• 4. REFRIGERATE 3 HOURS. TOP WITH CHOCOLATE CURLS AND NUTS JUST BEFORE SERVING.

CHOCOLATE, PEANUT BUTTER & BANANA CREAM PIE

Steps:

• Mix wafer crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Warm 1/2 cup fudge topping; drizzle onto bottom of crust. Freeze 10 min.
• Whisk milk gradually into peanut butter in large bowl. Add dry pudding mixes; beat 2 min. (Pudding will be thick.) Stir in half the COOL WHIP. Spoon over chocolate layer in crust; cover with remaining COOL WHIP.
• Refrigerate 3 hours or until firm.
• Slice banana before serving pie. Warm remaining fudge topping; drizzle over pie.

PEANUT BUTTER-CHOCOLATE BANANA CREAM PIE

Steps:

• Heat oven to 350ºF.
• Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely. Meanwhile, make chocolate curls from 1/2 oz. chocolate. Refrigerate.
• Microwave remaining 1-1/2 oz. chocolate and peanut butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Place bananas in crust; drizzle with melted chocolate.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over bananas; top with remaining COOL WHIP.
• Refrigerate 3 hours. Top with chocolate curls and nuts just before serving.

EASY PEANUT BUTTER-BANANA CREAM PIE

Steps:

• Heat oven to 350ºF.
• Mix crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
• Beat cream cheese and peanut butter in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes; beat 1 min. Gently stir in 1-1/2 cups COOL WHIP.
• Slice banana; place in crust. Cover with filling. Refrigerate 2 hours or until firm. Garnish with remaining COOL WHIP and nuts just before serving.

PEANUT BUTTER BANANA CREAM PIE

Steps:

• For vanilla wafer crust:
• Preheat oven to 350°F. Combine all ingredients in processor; blend until mixture resembles moist crumbs, about 1 minute. Transfer to 9-inch-diameter glass pie dish and press mixture onto bottom and up sides (not rim) of dish. Bake crust until golden brown, about 12 minutes. Remove from oven; press crust with back of spoon if puffed. Cool crust completely.
• For vanilla pudding filling:
• Whisk sugar, cornstarch, and salt in heavy medium saucepan until no lumps remain. Gradually whisk in cream, then milk. Add yolks and scrape in seeds from vanilla bean; whisk to blend. Cook over medium heat, whisking constantly, until pudding thickens and boils, about 5 minutes. Add butter and stir until melted. Spread warm pudding in cooled crust. Chill until filling is cool, about 1 hour.
• Thinly slice 3 bananas on diagonal. Combine banana slices and 2 tablespoons orange juice in medium bowl; toss to coat. Transfer banana slices to paper towels and pat dry. Arrange enough banana slices in single layer over vanilla custard filling to cover completely.
• For peanut butter layer:
• Using electric mixer, beat cream cheese and powdered sugar in medium bowl until smooth. Beat in vanilla, then peanut butter. Beat cream in another medium bowl until firm peaks form. Fold large spoonful of whipped cream into peanut mixture to loosen, then fold in remaining cream in 2 additions. Spread peanut butter layer evenly over bananas. Chill at least 3 hours. DO AHEAD: Can be made 8 hours ahead. Keep chilled.
• Thinly slice remaining banana on diagonal. Toss with remaining 1 tablespoon orange juice, then pat dry with paper towels. Arrange banana slices around top edge of pie. Sprinkle peanut brittle over bananas, if desired, and serve.

PEANUT BUTTER BANANA CREAM PIE

Steps:

• To make the crust, stir the graham cracker crumbs, sugar and salt together in a medium bowl. Pour in melted butter and stir until all of the dry ingredients are uniformly moist. Turn the ingredients into a 9-inch pie pan and pat with your fingers to create a layer of crumbs on the bottom and up the sides of the pie pan. Put the pan in the freezer while you preheat the oven. Preheat the oven to 350 degrees F. Bake crust for 10-12 minutes. Remove from oven and set crust aside to cool. For the chocolate layer, melt the chocolate in a double boiler. Once cooled, pour into the baked graham cracker crust and spread around with a spatula. Place in the refrigerator to cool. Once the chocolate is cooled, spread the peanut butter over the melted and hardened chocolate. To prepare the banana filling, combine granulated sugar, cornstarch, and salt in a bowl. Add egg yolks, and whisk until smooth. Bring milk to a simmer in a saucepan over medium heat. Add 1/2 cup milk to yolk mixture in a slow, steady stream, whisking constantly. Pour mixture into pan with hot milk, and cook, whisking constantly, until mixture begins to bubble and is very thick, about 6 minutes. Make sure to keep an eye on this and whisk constantly over a low flame. The cornstarch will make the mixture thicken quickly. Pour milk mixture through a large-mesh sieve into a bowl. Add butter, and stir until melted. Fold in bananas. Pour into crust. Place plastic wrap directly on surface of filling to prevent a skin from forming. Refrigerate for 2 hours. Make the topping: Beat together cream, sugar, and vanilla until soft peaks form. Spread whipped cream over filling. Using a rubber spatula or the back of a spoon, shape topping into peaks. Make chocolate shavings: Carefully run a sharp knife along the back side of a dark chocolate bar towards yourself. Quickly sprinkle the shavings on the top of the pie.

| PEANUT-BUTTER BANANA CREAM PIE |

Steps:

• Add all but two of the cookies to a gallon-sized ziplock bag, seal well. Using a rolling pin, mash the cookies until they have turned into crumbs. Add the crumbs to a medium sized bowl and drizzle in the melted butter. Toss to fully coat the crumbs. Pour into a 9 inch pie dish and begin spreading out the crumbs and pressing firmly along the bottom and up the sides of the pie pan to create your crust. Once firm, pop your crust in the freezer while you finish preparing the filling. Now make your vanilla pudding, according to the instructions on the box. I like to whisk together the contents of the box plus 2 cups of cold milk. It thickens within five minutes and is ready to go. In a large bowl, add the heavy cream, sugar and vanilla. Begin beating the mixture, either by hand or using an electric mixer. Once it begins to thicken, but is not completely whipped cream yet, add the peanut butter and mascarpone. Continue beating the whipped cream until stiff peaks form. Now that everything has been prepped, remove your crust from the freezer and place the banana slices in an even layer covering the entire crust. Add the vanilla pudding next, evenly spreading it. Top with the peanut-butter whipped cream, using a rubber spatula to push the cream to the edges of the pie. If you would like, drizzle with chocolate syrup, and crush the remaining two Nutter Butters on top. Store in the fridge until ready to serve. Enjoy!