CHOCOLATE PEANUT BUTTER BANANA CREAM PIE
Provided by Anne Thornton, Host of Dessert First
Time 4h10m
Yield 1 (9-inch) pie
Number Of Ingredients 22
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 CREAM PIE
During the warm months, it's nice to have this fluffy, no-bake peanut butter pie that's a snap to make. Packed with flavor, this pie gets gobbled up even after a big meal! -Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight.
Nutrition Facts : Calories 456 calories, Fat 31g fat (14g saturated fat), Cholesterol 33mg cholesterol, Sodium 304mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
MINI PEANUT BUTTER-BANANA CREAM PIES
Break out the peanut butter and the banana-flavor pudding to make these scrumptious little cream pies.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Beat cream cheese and peanut butter in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes; beat 2 min. Gently stir in 1-1/2 cups COOL WHIP.
- Slice banana; place in crusts. Cover with pudding mixture. Refrigerate 2 hours or until firm.
- Top with remaining COOL WHIP just before serving; sprinkle with nuts.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 6 g, TransFat 2 g, Cholesterol 15 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
EASY PEANUT BUTTER-BANANA CREAM PIE
A luscious peanut butter-and-pudding filling is spooned into a cookie crust layered with banana slices to make this easy cream pie.
Provided by My Food and Family
Categories Home
Time 2h45m
Yield 8 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 460, Fat 27 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 40 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
PEANUT BUTTER BANANA CREAM PIE
Banana cream pie taken to a whole new level with the addition of peanut butter in the crust, the whipped topping and the dreamy drizzle for this Peanut Butter Banana Cream Pie. Mmmm...mmmm!
Provided by Maegan - The BakerMama
Categories Dessert
Time 1h12m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F. Grease a 9-inch tart pan or pie plate with shortening and set aside.
- In a large bowl, stir together the flour and sugar. Using a pastry blender and/or your hands, mix in the peanut butter and shortening until well combined and a ball of dough forms. Press the dough evenly into the bottom and up the sides of the prepared tart or pie pan. Prick the bottom of the crust several times with a fork. Bake for 10-12 minutes or until the crust is set and starts to turn a light brown. Let cool completely.
- While the crust is cooling, prepare the filling. In a large bowl or electric mixer, beat 1 cup heavy cream until soft peaks form. In another bowl, whisk together the pudding mix, milk and sweetened condensed milk until smooth and thick. Gently fold the whipped cream into the pudding mixture.
- Thinly slice each banana. Once the crust is cooled, place a thin layer of banana slices over the bottom of the crust. Spoon half of the filling over the bananas and spread evenly to the edges of the crust. Repeat with another layer of banana slices and the remaining filling. Refrigerate for at least 30 minutes.
- Place another even layer of banana slices over the chilled filling.
- To make the peanut butter whipped topping, beat 2 cups heavy whipping cream in a large bowl or electric mixer until soft peaks form. In another bowl, whisk together the peanut butter, powdered sugar and milk. Gently fold the whipped cream into the peanut butter mixture until well combined and smooth. Spread whipped topping evenly over the bananas on the pie.
- To make the peanut butter drizzle, whisk the peanut butter, milk and powdered sugar in a small bowl until smooth and thin enough to drizzle. If it's too thick, whisk in a little more milk. Drizzle over the top of the pie. Top with remaining banana slices. Refrigerate or serve immediately.
PEANUT BUTTER-CHOCOLATE BANANA CREAM PIE
Meet a mouth watering sensation with our Peanut Butter-Chocolate Banana Cream Pie. This Peanut-Butter Chocolate Banana Cream Pie is one not to be missed.
Provided by My Food and Family
Categories Home
Time 3h45m
Yield 10 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 380, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
PEANUT BUTTER AND BANANA CREAM PIE
Why make this? Because it's a trillion zillion calories and you couldn't care less. What Americans call cream pie, a possible descendant of the simple pies made by the early Quakers and the Amish families, has a crisp biscuit-crumb base and rich, creamy filling of anything from sweet potato and white chocolate to coconut and pecans. It is both amazingly delicious and borderline gross. Prepare the day before serving.
Provided by Jill Dupleix
Categories Dessert
Time 30m
Yield SERVES 8
Number Of Ingredients 10
Steps:
- 1. To make the crumb crust, break up the biscuits and whiz in a food processor until crumbled. Add melted butter, cocoa powder and a pinch of salt, and whiz until it clumps. 2. Tip into a buttered 20cm or 23cm cake tin with a removable base, and press firmly over the bottom and 2cm up the sides. Refrigerate while making the filling. 3. In a food processor, whiz the cream cheese and icing sugar until smooth. Add the peanut butter, bananas and vanilla and whiz until smooth. In a separate bowl, beat the cream until it forms peaks and fold through the mixture until just incorporated. 4. Pour the filling into the crust, smooth the top, and refrigerate overnight. Add extra whipped cream and toppings and serve. Correction: The original version of this recipe listed the cream in grams. This has been changed to 300ml.
PEANUT BUTTER BANANA CREAM PIE
Crushed Nutter Butters as the Crust take the Classic Banana Cream Pie up a notch! Topped with Peanut Butter Whipped Cream and a drizzle of Chocolate and you won't be able to put down your spoon!
Time 20m
Yield 1-9" Pie
Number Of Ingredients 10
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" 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 whisk together the contents of the box plus 2 cups of cold milk. It thickens within five minutes and is ready to go.
- Now to make your PB Frosting. 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 isn't completely whipped cream yet, add the peanut butter and mascarpone. Continue beating the whipped cream until stiff peaks form, then stop. You don't want to overdo it.
- 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'd like, drizzle with chocolate syrup, and crush the remaining two Nutter Butters on top.
- Store in the fridge until ready to serve. Enjoy!
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.
Provided by Christin Mahrlig
Categories Dessert
Time 38m
Number Of Ingredients 12
Steps:
- 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 Facts : Calories 663 kcal, ServingSize 1 serving
BANANA CREAM & PEANUT BUTTER MOUSSE PIE
My pie is special because it is ultra creamy and has three foods I desire most-peanut butter, banana and milk chocolate. I opted to make my own pie filling from scratch as it takes very little time and the result is definitely worth it. The peanut butter mousse is light and has velvety smooth texture. It is a melt-in-your mouth dessert and my husband gave it a 5-star rating.-Barbara Estabrook, Rhinelander, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 25
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.
Nutrition Facts : Calories 685 calories, Fat 48g fat (26g saturated fat), Cholesterol 194mg cholesterol, Sodium 281mg sodium, Carbohydrate 57g carbohydrate (40g sugars, Fiber 3g fiber), Protein 10g protein.
PEANUT BUTTER BANANA CREAM PIE
Steps:
- In a large bowl, combine the pudding and milk and set aside.
- In another bowl, beat the cream cheese and peanut butter until smooth, and then add the sweetened condensed milk and beat again until smooth.
- Add the pudding into the cream cheese mixture and stir until evenly combined.
- Add 1/3 of the cool whip to the bowl, and gently fold it into everything.
- Add the remaining cool whip and fold until completely combined. Adding a little at a time is keeping it lighter vs just whipping it all together.
- Layer the sliced bananas on the bottom of the pie crust.
- Add the filling on top and chill for at least a few minutes before serving
Nutrition Facts : ServingSize 1 slice, Calories 443 kcal, Carbohydrate 43 g, Protein 12 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 16 mg, Sodium 395 mg, Fiber 3 g, Sugar 24 g
EASY PEANUT BUTTER CREAM PIE
This can be a rich dessert for peanut butter lovers. Can be spiffed up with the addition of Bailey's or Kaluha - or try Amarula for a nice flavor, 2 tablespoons is minimum I think!!
Provided by Mommy Diva
Categories Pie
Time 30m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Mix together the first 5 ingredients (following crust) and fold in Cool Whip (add liqueur if desired).
- Scoop and smooth into graham crust then garnish with drizzled chocolate syrup (sprinkle chopped peanuts on the top if desired).
- Put in refrigerator 1 hour or longer before serving.
Nutrition Facts : Calories 3750.5, Fat 244.8, SaturatedFat 105.3, Cholesterol 267, Sodium 2787.9, Carbohydrate 350.9, Fiber 11.4, Sugar 263.3, Protein 61.7
NO BAKE PEANUT BUTTER PIE
This No Bake Peanut Butter Pie is smooth, creamy, rich, and surprisingly healthy. This is a peanut butter pie without cream cheese, cool whip, or a graham cracker crust - and yet you'll literally watch it disappear in front of your eyes at any dinner or gathering! It's that good - and all with simple, wholesome, gluten-free, and dairy-free ingredients!
Provided by Olena Osipov
Categories Dessert
Time 4h25m
Number Of Ingredients 13
Steps:
- Make crust: In a food processor, add walnuts, cashews, maple syrup, milk, pure vanilla extract, cinnamon and salt.
- Process until a ball of dough forms, stopping and scraping the sides of the bowl. Be careful not to over process the crust into a nut butter.
- Transfer "the dough" to a 9" pie dish and flatten on the bottom and sides with your hands to make a pie shell. You can make a pretty rim using the fork.
- Make filling: Give the food processor a rinse, wipe with a towel and add peanut butter, bananas, milk, vanilla extract and salt.
- Process until smooth, pausing and scraping the sides of the bowl.
- Assemble the pie: Pour filling into the prepared crust, smooth top with a spatula and sprinkle with chocolate chips
- Cover with plastic wrap and freeze for 3-4 hours or until frozen.
- Thaw on a counter for about 30 minutes before slicing and serve.
Nutrition Facts : ServingSize 1 slice, Calories 382 kcal, Sugar 12 g, Sodium 149 mg, Fat 28 g, SaturatedFat 6 g, Carbohydrate 25 g, Fiber 4 g, Protein 12 g, Cholesterol 1 mg
CHOCOLATE, PEANUT BUTTER & BANANA CREAM PIE
Everyone's always happy to see this trio together! Sliced bananas are drizzled with chocolate on top of this easy-to-make peanut butter cream pie.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 10 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 420, Fat 21 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 15 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
BANANA AND PEANUT BUTTER PIE
Sliced bananas hide under a rich filling of peanut butter, cream cheese and honey. Chopped peanuts and a graham cracker crust lend the perfect crunch.
Provided by Midwest Living
Categories Food
Time 35m
Yield 1 pie
Number Of Ingredients 11
Steps:
- In a medium bowl, stir together the melted butter and 1/4 cup sugar. Add crushed crackers; toss to mix well. Press mixture evenly onto the bottom and sides of a lightly greased 9-inch pie plate. Bake at 375° about 5 minutes or until edges are light brown. Cool crust completely on a wire rack.
- In a chilled large mixing bowl, beat whipping cream, 1 tablespoon sugar and vanilla with an electric mixer on medium speed until soft peaks form. Transfer 3/4 cup of the whipped cream to a small bowl and chill; set large bowl aside.
- In another large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add peanut butter and 1/3 cup honey; beat until smooth. Fold in about one-fourth of the whipped cream from the large bowl to lighten, then fold in the rest of the whipped cream from the large bowl.
- Arrange the sliced bananas in the bottom of the cooled crust. Spread peanut butter mixture evenly over the bananas. (If you like, chill the pie for up to 8 hours before serving.) Just before serving, top the pie with the reserved whipped cream from the small bowl and, if you like, additional banana slices, peanuts and/or a drizzle of honey.
Nutrition Facts : Calories 399 calories, Carbohydrate 31 g, Cholesterol 55 mg, Fat 29 g, Protein 9 g, SaturatedFat 13 g, Sodium 265 mg, Sugar 21 g
PEANUT BUTTER AND BANANA PUDDING PIE
This decadent pudding pie capitalizes on the iconic duo: peanut butter and banana. A sweet amalgamation of banana pudding and peanut butter pie, this dessert has "crowd favorite" written all over it. Be sure to note that the recipe calls for a deep-dish pie plate, as the filling would overfill a standard pie dish. Top with crumbled wafers and banana slices, as desired.
Provided by Darcy Lenz
Time 9h35m
Yield 10
Number Of Ingredients 21
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.
Nutrition Facts : Calories 934.1 calories, Carbohydrate 98.1 g, Cholesterol 174.4 mg, Fat 57.1 g, Fiber 3.5 g, Protein 12.8 g, SaturatedFat 25.3 g, Sodium 492.6 mg, Sugar 41.8 g
PEANUT BUTTER-CHOCOLATE BANANA CREAM PIE
My family loves this recipe. I found it in a Kraft food & family book. I will give the original recipe here. I have made a few changes for our family such as I like Reeses peanut butter and I use Semi-Sweet Chocolate Chips if I don't have the bakers chocolate. I hope you all enjoy it as much as we do. Shortcut: You can substitute a prepared Nilla Pie Crust for the Nilla wafers and butter. Cooking time is actually refrigeration time.
Provided by lmc69101
Categories Pie
Time 3h30m
Yield 1 Slice, 8-10 serving(s)
Number Of Ingredients 9
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.
PEANUT BUTTER BANANA CREAM PIE WITH A CHOCOLATE COOKIE CRUST
Steps:
- For the Crust:Place the Oreos in a large ziplock bag and crush them into fine crumbs with a rolling pin. Stir in the melted butter until the crumbs are moistened- stir in the salt. Press the crumbs into the bottom and sides of a 9-inch pie dish. Bake at 350F for about 10 minutes or until set. For the pudding:Combine 2 cups of milk and the sugar in a medium-sized saucepan over medium heat. Stir together and heat until simmering. Whisk egg yolks together and slowly pour about half of the milk mixture into it with one hand while whisking with the other until combined. Pour the egg mixture back into the pot with the rest of milk. In a small bowl combine the remaining 1/4 cup of milk with the cornstarch until thick and combined. Pour it into the milk mixture and turn the heat back up to medium. Whisk constantly until very thick and bubbling like lava. Remove from heat and stir in the vanilla and butter. Allow the pudding to cool a bit as you prep the mousse. For the peanut butter mousse:Using an electric mixer, beat cream cheese and powdered sugar in medium bowl until smooth. Beat in vanilla, then peanut butter. Whip cream in another medium bowl until firm peaks form. Fold large spoonful of whipped cream into peanut mixture to loosen, then fold in remaining whipped cream in 2 additions. To assemble:Layer the pie in the prepared crust as follows: Sliced banana, pudding, bananas and mousse. Chill for at least 3 hours or overnight. For peanut butter sauce:Melt peanut butter in the microwave until thinned. Whisk in powdered sugar and enough milk to thin it for drizzling. Drizzle the sauce over the pie before serving.
PEANUT BUTTER BANANA CREAM PIE
Peanut Butter,Bananas and chocolate.. creamy-rich delight..what more could you ask for -- maybe some coffee or tea to drink with it?? Cook time includes the freezing time.
Provided by LiisaN
Categories Pie
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 402.8, Fat 24.7, SaturatedFat 13.3, Cholesterol 25.3, Sodium 197.3, Carbohydrate 42.9, Fiber 2, Sugar 35.3, Protein 6
PEANUT BUTTER CREAM PIE
This pie is sooooo Yummy!!!! Everyone always asks for the recipe! Prep time does not include the pre-baked and cooled pie shell.
Provided by Judith N.
Categories Pie
Time 27m
Yield 1 pie
Number Of Ingredients 12
Steps:
- In a small bowl mix peanut butter and confectioners' sugar with fork until crumbly but well combined.
- Sprinkle over bottom of pie shell.
- Mix 1/2 cup granulated sugar, the cornstarch and salt in a medium size heavy (not aluminum) saucepan.
- Using a whisk, stir in milk and egg yolks until blended.
- Place over medium heat and gradually whisk in the hot water.
- Stirring constantly, bring to a boil and boil 2 minutes until mixture is very thick.
- Remove from heat; add butter and vanilla and beat until smooth.
- Pour over peanut butter mixture in pie shell.
- Cover surface with plastic wrap (to keep skin from forming) and refrigerate 2 hours or until completely cool.
- Heat oven to 425 degrees.
- Beat eggs whites and cream of tartar in a large bowl with electric mixer until soft peaks form when beaters are lifted.
- Beat in remaining sugar 1 Tbls.
- at a time until whites are thick and glossy.
- Spread meringue over pie filling with spatula, making sure it touches the crust all around the edge.
- Bake 5 to 7 minutes until the meringue is lightly browned.
- Place on rack; cool to room temperature (to keep meringue from shrinking) before serving.
Nutrition Facts : Calories 3182.3, Fat 167.3, SaturatedFat 72.1, Cholesterol 964.7, Sodium 3235.1, Carbohydrate 354.9, Fiber 9.2, Sugar 202.6, Protein 75
PEANUT BUTTER BANANA CREAM PIE
Two flavor favorites, blended into one delightful pie filling, topped with fresh whipped cream & bananas, and nestled in a brown sugar & Cheerios crust!
Provided by Erica
Categories Dessert
Time 1h38m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Combine Cheerios, brown sugar, and butter in a bowl, stirring until evenly coated. Press into a 9-inch pie plate and bake for 8-10 minutes. Set aside to cool completely before filling.
- In a medium bowl, whisk pudding mix and milk until blended, about 2 minutes. Set aside and allow to soft set.
- In a large bowl, beat together cream cheese, peanut butter, 1 teaspoon vanilla, and coffee creamer until smooth. Add pudding and blend evenly.
- In the bottom of the cooled pie crust, spread a ¼-inch layer, then top with banana slices. Add remaining filling. Refrigerate at least 1 hour to set.
- When ready to serve, whip cream, sugar, and 1 teaspoon vanilla on high in a cold mixing bowl until medium peaks form. Garnish pie with whipped cream, fresh banana slices, Cheerios, and a drizzle of peanut butter (melt in microwave for 45 seconds.)
Nutrition Facts : Calories 796 kcal, Carbohydrate 56 g, Protein 12 g, Fat 61 g, SaturatedFat 32 g, Cholesterol 167 mg, Sodium 480 mg, Fiber 3 g, Sugar 42 g, ServingSize 1 serving
PEANUT BUTTER BANANA PIE RECIPE
This creamy, cool No Bake Peanut Butter Banana Cream Pie recipe is an easy no-bake dessert with a classic flavor combo! So easy and so good!
Provided by Dorothy Kern
Categories Dessert
Number Of Ingredients 6
Steps:
- If making homemade graham cracker crust, make it and chill it until ready to fill.
- Whisk pudding mix and milk and let set 5 minutes.
- Add peanut butter and stir until smooth and thick.
- Add half the cool whip to the peanut butter mixture and carefully fold in until it's combined.
- Slice 1 banana and place in the bottom of prepared pie crust, slicing more as needed to cover (about 1 ½ bananas depending on size).
- Cover the bananas with the pudding mixture. Cover and chill until set, at least 2 hours before serving.
- Before serving: top with remaining whipped topping. Place about ¼ cup peanut butter in a small bowl and heat in the microwave for about 10-20 seconds until it's thin enough to spread. Add to a plastic baggie and cut off one tip; pipe over whipped topping. Garnish with additional sliced bananas.
- Store in the refrigerator, covered, for up to 2 days.
Nutrition Facts : ServingSize 1 serving, Calories 162 kcal, Carbohydrate 15 g, Protein 6 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 99 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 6 g
PEANUT BUTTER AND BANANA PIE
My family loves this pie. When my Uncle calls me the first thing he asked is if I have made it lately LOL You can use a bought Graham cracker crust. I use skim milk. Prep time includes crust baking and cooling times and is approximate.
Provided by wicked cook 46
Categories Pie
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 331.8, Fat 17.8, SaturatedFat 3.6, Cholesterol 2.1, Sodium 267.6, Carbohydrate 40.5, Fiber 2.1, Sugar 24.8, Protein 6.2
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4/5 (5)Total Time 5 hrs 45 minsServings 8
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