Peanut Butter Banana Pie Recipe

Introduction

This Peanut Butter Banana Pie is a creamy, no-bake dessert that combines the rich flavors of peanut butter and fresh bananas with a smooth vanilla pudding filling. Easy to prepare and irresistibly delicious, it’s perfect for any occasion.

Ingredients

• 1 recipe graham cracker crust
• 1 (3.4 ounce/96g) box instant vanilla pudding mix
• 1 ¼ cups nonfat milk
• ¾ cup (200g) creamy peanut butter, plus more for garnish
• 8 ounces (226g) Cool Whip, divided
• 2-3 medium ripe bananas (divided)

Instructions

1. Step 1: If making a homemade graham cracker crust, prepare it and chill until ready to fill.
2. Step 2: In a bowl, whisk together the pudding mix and milk. Let it set for 5 minutes until thickened.
3. Step 3: Stir in the peanut butter until the mixture is smooth and thick.
4. Step 4: Fold in half of the Cool Whip gently until well combined with the peanut butter mixture.
5. Step 5: Slice 1 banana and place the slices evenly on the bottom of the prepared crust. Use additional slices to cover the bottom completely (about 1 ½ bananas, depending on size).
6. Step 6: Pour the pudding mixture over the banana layer, spreading it evenly. Cover the pie and refrigerate for at least 2 hours to set.
7. Step 7: Before serving, spread the remaining Cool Whip on top. Warm about ¼ cup peanut butter in the microwave for 10–20 seconds until thin enough to drizzle. Place it in a plastic bag, cut a small tip, and pipe decorative lines over the whipped topping. Garnish with additional banana slices.

Tips & Variations

• Use ripe but firm bananas to prevent browning too quickly and add freshness to the pie.
• For a crunchy contrast, add chopped peanuts on top alongside the peanut butter drizzle.
• Substitute regular whipped topping with homemade whipped cream for a lighter texture.
• To make it gluten-free, use a gluten-free graham cracker crust.

Storage

Store the peanut butter banana pie in the refrigerator, covered, for up to 2 days. For best taste and texture, consume within this time frame. When ready to serve again, you can let it sit at room temperature for 10 minutes to soften slightly, but avoid leaving it out too long as bananas may brown.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie is perfect for making ahead. Just prepare it according to the instructions and refrigerate for at least 2 hours or overnight. Keep it well covered to maintain freshness.

What can I use instead of instant vanilla pudding mix?

If you don’t have instant vanilla pudding mix, you can use homemade pudding, but make sure it’s fully set and chilled before mixing with peanut butter and Cool Whip. Alternatively, a cooked custard or pastry cream can work as a substitute.

Peanut Butter Banana Pie Recipe

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4.5 from 52 reviews

This Peanut Butter Banana Pie is a creamy, no-bake dessert combining the rich flavors of peanut butter, bananas, and vanilla pudding in a crunchy graham cracker crust. It’s easy to prepare and perfect for a crowd-pleasing treat that requires minimal effort and no oven time.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 recipe graham cracker crust (homemade or store-bought)

Filling

• 1 (3.4 ounce / 96g) box instant vanilla pudding mix
• 1 ¼ cups nonfat milk
• ¾ cup (200g) creamy peanut butter, plus more for garnish
• 8 ounces (226g) Cool Whip, divided
• 2–3 medium ripe bananas (divided)

Instructions

1. Prepare the crust: If making a homemade graham cracker crust, prepare it and chill it until ready to fill. A chilled crust ensures the pie holds together well once assembled.
2. Mix pudding: In a medium bowl, whisk together the instant vanilla pudding mix and the nonfat milk until smooth. Let it set for 5 minutes to thicken properly.
3. Add peanut butter: Stir the creamy peanut butter into the set pudding mixture until it becomes smooth and thick, creating a luscious peanut butter flavored filling base.
4. Fold in whipped topping: Gently fold half of the Cool Whip into the peanut butter pudding mixture until just combined to keep the filling light and fluffy.
5. Layer banana slices: Slice about 1 to 1 ½ bananas and arrange the slices evenly over the bottom of the chilled graham cracker crust. This adds a sweet, fresh banana layer beneath the filling.
6. Fill the crust: Pour the peanut butter pudding mixture over the banana slices, spreading it evenly. Cover and refrigerate for at least 2 hours to allow the pie to set.
7. Garnish and serve: Before serving, spread the remaining whipped topping over the chilled pie. Warm about ¼ cup peanut butter in the microwave for 10-20 seconds until spreadable, then transfer it to a plastic bag and snip off a corner to pipe decorative lines over the whipped topping. Finally, garnish with additional banana slices.
8. Storage: Store the pie covered in the refrigerator for up to 2 days to keep it fresh and maintain texture.

Notes

• Use ripe bananas for the best natural sweetness and flavor.
• If you prefer a crunchier element, add crushed peanuts on top as a garnish.
• For a lower-fat version, substitute peanut butter with a natural peanut spread or peanut butter powder.
• Ensure the pudding is fully set before adding the whipped topping to avoid mixing.
• This pie is best served chilled and consumed within 2 days for optimal freshness.

Keywords: peanut butter banana pie, no bake pie, easy dessert, peanut butter dessert, banana cream pie