Peanut Butter Banana Cream Pie
Indulge in the creamy, dreamy layers of this Peanut Butter Banana Cream Pie—a no-bake dessert that’s as easy to make as it is delicious! Featuring a buttery graham cracker crust, a luscious peanut butter and cream cheese filling, and slices of sweet, ripe bananas, this pie is the ultimate fusion of richness and freshness. Topped with fluffy whipped cream, a sprinkle of chopped salted peanuts, and optional decadent chocolate shavings, every bite is pure bliss. Perfect for peanut butter lovers and ideal as a crowd-pleasing dessert, this pie comes together in just 20 minutes of prep time and a few hours of chilling. Serve it cold for a refreshing treat that’s sure to steal the spotlight at any gathering or family dinner!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 0.75 cups peanut butter
- 0.5 cups powdered sugar
- 1 cups heavy cream
- 3 whole ripe bananas, sliced
- 1 teaspoon vanilla extract
- 1 cups whipped cream, for topping
- 2 tablespoons salted peanuts, roughly chopped (optional garnish)
- 2 tablespoons chocolate shavings (optional garnish)
Instructions
In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar.
Pour in the melted butter and stir until the mixture resembles wet sand.
Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust.
Chill the crust in the refrigerator for 10 minutes or until firm.
In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth.
Add the powdered sugar and vanilla extract, then beat until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture until smooth and fluffy.
Arrange a single layer of banana slices over the bottom of the chilled crust.
Spread half of the peanut butter filling over the bananas, smoothing it out evenly.
Add another layer of banana slices on top of the filling, then spread the remaining filling over the bananas.
Chill the pie in the refrigerator for at least 4 hours, or until set.
Before serving, spread whipped cream on top of the pie.
Garnish with chopped peanuts and chocolate shavings, if desired.
Slice and serve cold.
Nutrition Facts
Calories |
5741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 435.0 g | 558% | |
| Saturated Fat | 221.4 g | 1107% | |
| Polyunsaturated Fat | 24.0 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 2092 mg | 91% | |
| Total Carbohydrate | 384.3 g | 140% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 219.0 g | ||
| Protein | 82.8 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 618 mg | 48% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3163 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
