PEANUT BUTTER BANANA CHOCOLATE PUDDING PIE

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Peanut Butter Banana Chocolate Pudding Pie image

This is an easy pie I put together one weekend when I was craving peanut butter, chocolate and bananas. The peanut butter layer keeps the crust from getting soggy, so this pie keeps well - that is if it lasts long enough to have leftovers. Any single crust 9" pie shell will work - I prefer a baked crust, but a crumb crust is fine. Cooking time is pie chilling time.

Provided by galponetta

Categories     Pie

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 8

9 inches pie crusts, pre-baked if needed
5 ounces chocolate pudding, box cook and serve style
3 cups whole milk
4 ounces cream cheese
1/3 cup peanut butter, creamy style
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 medium bananas, peeled and sliced 1/4 inch thick

Steps:

  • If using a baked pie crust, pre-bake in a 9" pan and cool before proceeding.
  • If using a crumb crust, prepare a 9" pan accordingly.
  • Mix cream cheese, peanut butter, powdered sugar and vanilla and blend until smooth using a mixer on medium speed.
  • Gently spread the peanut butter mixture in an even layer into the prepared pie shell, including the sides of the pie crust. A rubber or silicone spatula works well.
  • Press sliced bananas into the peanut butter mixture, "standing up" around the sides of the pie shell, and a layer in the bottom.
  • Cook the pudding mix according to box directions, cool five minutes and then pour into pie shell over the bananas.
  • Smooth the pudding, cover with plastic wrap, and chill at least 3 hours before serving.
  • Serve topped with whipped cream or whipped topping.

Nutrition Facts : Calories 362.8, Fat 21.6, SaturatedFat 8, Cholesterol 25.3, Sodium 268, Carbohydrate 35.2, Fiber 2.4, Sugar 20.1, Protein 8.9

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