Peanut Butter And Banana Pie Recipes

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PEANUT BUTTER AND BANANA PUDDING PIE



Peanut Butter and Banana Pudding Pie image

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

2 ¾ cups crushed vanilla wafers
2 tablespoons white sugar
½ teaspoon kosher salt
½ cup unsalted butter, melted
1 cup creamy peanut butter, divided
1 tablespoon unsalted butter
1 medium ripe banana, thinly sliced
1 cup confectioners' sugar, sifted
4 large egg yolks
1 cup white sugar
¼ cup cornstarch
¼ teaspoon kosher salt
2 ¼ cups half-and-half
4 tablespoons unsalted butter, softened, cut into pieces
2 teaspoons vanilla extract
1 teaspoon banana extract
¾ cup crushed vanilla wafers
1 medium ripe banana, thinly sliced
1 cup heavy whipping cream
2 tablespoons confectioners' sugar, sifted
½ teaspoon vanilla extract

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

BANANA AND PEANUT BUTTER PIE



Banana and Peanut Butter Pie image

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

⅓ cup butter, melted
¼ cup sugar
1 ¼ cups finely crushed graham crackers (about 18 crackers)
1 cup whipping cream
1 tablespoon sugar
1 teaspoon vanilla
1 8 ounce package reduced-fat cream cheese (Neufchatel), softened
1 cup creamy peanut butter*
⅓ cup honey
2 bananas, thinly sliced
Banana slices, chopped honey-roasted peanuts and/or honey (optional)

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-BANANA SLAB PIE



Peanut Butter-Banana Slab Pie image

This slab pie is a little slice of heaven for peanut butter-banana fans! Peanut butter cookie crust is topped with sliced bananas, creamy peanut butter filling and whipped topping before getting finishing touches of drizzled peanut butter and extra bananas.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 16

Number Of Ingredients 9

1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
1/2 cup butter, softened
1 package (8 oz) cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 container (12 oz) Cool Whip frozen whipped topping, thawed
3 firm medium bananas, cut into 1/4-inch slices (about 2 1/2 cups)
1/4 cup creamy peanut butter
1 firm medium banana, cut into 1/4-inch slices (about 1 cup)

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.

Nutrition Facts : Calories 480, Carbohydrate 47 g, Cholesterol 30 mg, Fat 4, Fiber 2 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 30 g, TransFat 0 g

CHOCOLATE PEANUT BUTTER BANANA CREAM PIE



Chocolate Peanut Butter Banana Cream Pie image

Provided by Anne Thornton, Host of Dessert First

Time 4h10m

Yield 1 (9-inch) pie

Number Of Ingredients 22

65 vanilla wafers cookies, finely crushed
1 stick butter, melted, plus more for pan
3 ripe bananas, peeled, thinly sliced on a diagonal
2 tablespoons fresh orange juice
1/2 cup peanut brittle, ground into crumbs
Chocolate Pudding, recipe follows
Peanut Butter Cream, recipe follows
2 cups heavy cream
1 teaspoons almond extract
1/4 cup confectioners' sugar
1/2 cup peanut brittle, broken into bite-size pieces
3/4 cup sugar
1/2 cup cocoa powder
1/3 cup all-purpose flour
2 eggs
4 egg yolks
2 cups milk, divided
4 ounces cream cheese, at room temperature
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 cup creamy peanut butter (do not use old-fashioned or freshly ground)
2/3 cup chilled heavy whipping cream

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 AND BANANA PIE



Peanut Butter and Banana Pie image

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

1/3 cup margarine, melted
1 1/3 cups graham cracker crumbs
1/4 cup sugar
18 large marshmallows
1/2 cup milk
1/2 cup peanut butter
2 cups whipped topping like Dream Whip (one envelope prepared)
2 bananas

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

PEANUT BUTTER BANANA PIE



Peanut Butter Banana Pie image

Make and share this Peanut Butter Banana Pie recipe from Food.com.

Provided by Marie

Categories     Dessert

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

22 Oreo cookies, crushed
1/4 cup melted butter
1/2 cup peanut butter
1 cup sliced banana
2 (3 1/2 ounce) packages jell-o instant chocolate pudding mix
3 cups milk
1 1/2 cups thawed Cool Whip

Steps:

  • Mix cookie crumbs with butter and press firmly on bottom and sides of 9" pie plate.
  • Refrigerate for 30 minutes.
  • Spread peanut butter over bottom of prepared crust and arrange banana slices over peanut butter.
  • Set aside.
  • Beat pudding mix with milk in medium bowl for 2 minutes.
  • Pour pudding over bananas and refrigerate for at least 2 hours.
  • Top with whipped topping.

Nutrition Facts : Calories 487.2, Fat 26.6, SaturatedFat 11.6, Cholesterol 28.1, Sodium 650.3, Carbohydrate 56.4, Fiber 3.1, Sugar 31, Protein 9.5

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