Banana Peanut Butter Cream Pie
Creamy banana peanut butter pie combines rich flavors of peanut butter, bananas, and whipped topping in a smooth, luscious dessert perfect for gatherings or a special treat.
Ingredients
- 1 envelope unflavored gelatin
- 1/4 cup cold water ⓘ
- 1 tablespoon cornstarch ⓘ
- 1 cup milk ⓘ
- 3 tablespoons sugar ⓘ
- 1/2 tablespoon butter ⓘ
- 2 eggs, slightly beaten ⓘ
- 1/3 cup creamy peanut butter ⓘ
- 1/2 cup whipped topping or heavy cream, whipped ⓘ
- 1 (9-inch) graham cracker pie shell ⓘ
- 2 small bananas, sliced into 1/8-inch thick slices ⓘ
Instructions
- Soak gelatin in cold water; set aside.
- In a saucepan, dissolve cornstarch in 1/4 cup cold milk.
- Add remaining milk, sugar, and butter; simmer for 2 minutes, stirring constantly.
- Gradually add hot mixture to eggs, stirring well.
- Return egg mixture to saucepan; cook and stir until thickened, but do not boil.
- Remove from heat.
- Add gelatin, stirring until dissolved.
- Blend in peanut butter.
- Chill until mixture begins to thicken.
- Fold in whipped topping.
- Pour half of the filling into the graham cracker pie shell.
- Add sliced bananas on top of the filling.
- Cover with remaining filling.
- Garnish with additional whipped topping rosettes, if desired.
Tips & Substitutions
For a creamier texture, ensure the peanut butter is smooth and well-blended into the filling. If you prefer a lighter pie, consider using reduced-fat whipped topping. You can substitute the graham cracker crust with an Oreo crust for a different flavor. If bananas aren't available, try using sliced strawberries or peaches for a fruity twist.
Serving Suggestions
This pie is best served chilled. Consider garnishing with chocolate shavings or crushed nuts for added texture and flavor. It pairs beautifully with a scoop of vanilla ice cream or a drizzle of chocolate sauce. For a delightful brunch treat, serve alongside the Butterscotch Cheesecake Bar for a sweet spread.
Storage & Reheating
Store any leftovers in the refrigerator in an airtight container for up to 3 days. To maintain the freshness of the bananas, consider adding them just before serving if you're storing the pie. Avoid freezing the pie, as the texture may be affected.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Peanut Butter Cream Pie contains roughly 543 calories, with 4g protein, 53g carbohydrates, and 35g fat. It is a good source of iron (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Absolutely! This pie can be prepared a day in advance. Just keep it covered in the refrigerator. This allows the flavors to meld beautifully, making it even more delicious when served.
What can I use instead of gelatin?
If you're looking for a vegetarian option, you can substitute the unflavored gelatin with agar-agar. Use about 1 tablespoon of agar-agar and follow the package instructions for dissolving.
Can I use natural peanut butter in this recipe?
Yes, you can use natural peanut butter, but keep in mind it may affect the texture slightly. Stir it well before measuring to ensure it's creamy and easy to blend into the filling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).