Best Peanut Butter Banana Slab Pie Recipes

PEANUT BUTTER-BANANA SLAB PIE

Steps:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
• In large bowl, place cookie mix. Add softened butter; mix with pastry blender or fork until mixture is crumbly and butter is blended (do not overmix). Press in bottom and up sides of pan.
• Bake 12 to 15 minutes or until golden brown and set in center. Cool 30 minutes.
• In large bowl, beat cream cheese, 1 cup peanut butter and the powdered sugar with electric mixer on medium speed until well blended, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping.
• Place 2 1/2 cups banana slices in single layer over baked crust. Drop cream cheese mixture by spoonfuls over banana layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over cream cheese layer; spread evenly. Refrigerate at least 2 hours until set.
• When ready to serve, in small microwavable bowl, microwave 1/4 cup peanut butter uncovered on High in 15-second increments until thin enough to drizzle. Drizzle warm peanut butter on pie; top with 1 cup banana slices. Loosely cover and refrigerate any remaining pieces.

PEANUT BUTTER AND BANANA PUDDING PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk cookie crumbs, sugar, and salt for crust together in a medium bowl. Stir in the melted butter until mixture is coated and moist. Press the crumb mixture evenly along the bottom and up the sides of a 9-inch, deep-dish pie plate.
• Bake crust in the preheated oven until golden brown and firm, 10 to 12 minutes. Cool completely on a wire rack.
• Melt 1/2 cup of the peanut butter and butter for the peanut butter layer in a small saucepan over medium-low heat, whisking to combine. Once melted, set aside to cool slightly, about 2 minutes. Pour mixture into bottom of the cooled crust, carefully smoothing into an even layer with a silicone spatula. Arrange the banana slices in an even layer over the peanut butter.
• Combine the remaining ½ cup peanut butter and confectioners' sugar in a medium bowl. Cut the peanut butter into the sugar using a fork until a crumbly, streusel-like mixture forms; you will get about 2 scant cups of this mixture. Sprinkle about half of this mixture over the sliced bananas. Gently press with clean fingertips into a relatively even layer. Place pie in refrigerator while you make the pudding.
• Beat egg yolks for banana pudding layer with a whisk in a medium bowl until well combined; set aside. Whisk together the sugar, cornstarch, and salt in a medium saucepan to evenly combine. Whisk in half-and-half, making sure all ingredients are well distributed. Place the pan over medium heat; cook, stirring constantly, until mixture has thickened slightly and gently begins to simmer, about 10 minutes.
• Remove pan from heat and, while whisking rapidly, slowly drizzle about ½ to 1 cup of the hot cream mixture into the eggs to temper. Keep whisking until smooth and combined. Pour the egg mixture into the pan and return to medium heat. Cook, stirring constantly, until mixture thickens further, 3 to 6 minutes. Remove pan from heat and whisk in the butter, vanilla, and banana extract.
• Pour the pudding mixture into a large mixing bowl and press a sheet of plastic wrap onto the surface of the pudding to prevent a "skin" from forming. Cool to room temperature, 20 to 30 minutes.
• Once pudding has cooled, pour about half of the pudding into the pie shell. Sprinkle the crumbled wafers in an even layer over top. Arrange the banana slices over the wafers. Sprinkle the remaining peanut butter crumble mixture over the bananas. Pour remaining pudding over top. (Some of the peanut butter crumble and banana slices may float towards the surface; that's just fine. Smooth the surface as well as you can with a silicone spatula.) Place a piece of plastic wrap directly onto surface of the pudding filling to prevent a skin from forming. Refrigerate for 8 hours, or overnight.
• When ready to serve, combine heavy cream, confectioners' sugar, and vanilla for topping in a chilled mixing bowl. Beat with an electric mixer fitted with a whisk attachment until medium-soft peaks form. Spoon the whipped cream on top of the pie.

PEANUT BUTTER BANANA PIE

Steps:

• 1. Crust: Preheat oven 350 degrees. Put about 40 vanilla wafers into food processor or hand crush. Combine vanilla wafer crumbs, sugar, and softened butter, mix well.
• 2. Press into 9-inch pie plate.
• 3. Brush with egg white.
• 4. Put in oven and bake 10 minutes. Watch closely so it doesn't burn! Cool completely before you add the bananas and custard. You can buy vanilla wafer crust at the grocery store but I think this is better.
• 5. Slice bananas and put in 1/4 cup orange juice, this will prevent them from browning and add a little zip!
• 6. Drain bananas and place on the bottom of pie crust.
• 7. Custard: Add cornstarch, sugar, salt, both kinds of milk, egg yolks, vanilla and banana flavorings. You must stir constantly this while adding ingredients until well blended and smooth before putting on the heat.
• 8. Turn on the heat and keep stirring until thick and bubbly.
• 9. Remove from heat and pour on top of bananas in pie crust.
• 10. Peanut Butter Topping: Mix with mixer cream cheese and powdered sugar until smooth. Add 1/4 cup peanut butter, mix well. At this point taste the mixture to see if you like the strength of the peanut butter and add more if you want. I added another 1/4 cup (1/2 cup total) which I really liked. Blend additional peanut butter until smooth and creamy.
• 11. Take 8oz container of Cool Whip and 1/4 cup mini chocolate chips and fold into peanut butter mixture. Do not over stir.
• 12. Place peanut butter topping on top of custard.
• 13. Garnish (optional): Drizzle with caramel sauce. Top with crushed peanuts and/or mini chocolate chips.
• 14. Refrigerate until set - 5-6 hours or overnight.

NO BAKE PEANUT BUTTER BANANA PIE

Steps:

• In food processor, place cookies. Cover; process until cookies are ground. With food processor running, pour butter through feed tube; process just until blended. Press crumb mixture in bottom and up side of ungreased 9-inch glass pie plate. Place bananas over crust.
• In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. (Do not overbeat.) Beat in marshmallow creme and 1/2 cup of the peanut butter. Spread over bananas in crust. Sprinkle with marshmallows and peanuts. Cover; refrigerate 8 hours or until set.
• In small microwavable bowl, microwave remaining 1/4 cup peanut butter uncovered on High 30 seconds or until melted. Drizzle over pie. Store covered in refrigerator.

PEANUT BUTTER AND BANANA PIE

Steps:

• Mix together the crumbs, sugar and melted butter and press into a pie plate.
• Bake 350 for 8 minutes. Set aside to cool on a rack.
• Heat milk and marshmallows until melted and smooth. Remove from heat and add the peanut butter and stir until melted. Cool to room temperature. Fold in prepared Dream Whip.
• Put sliced bananas on top of crust and pour in filling. Chill for about 4 hours.