Peanut Butter Banana Pie
PHOTO: RACHEL VANNI; FOOD STYLING: MAKINZE GORE
This is a nostalgic feeling pie that’s rich and creamy and easy to make. It feels like the peanut butter and banana sandwich you’d make after school, but so much better. The chocolate crust is rich and gives the perfect crunch against the smooth filling, and since it’s a press-in crust, it takes much less effort than a traditional pie crust. The filling is no-bake and unbelievably addicting; to say we are addicted is an understatement.
If you love this, check out more of our peanut butter desserts.
Have you made this yet? Let us know how it went in the comments below!
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Yields:
8
– 10
servings
Prep Time:
0
hours
15
mins
Total Time:
2
hours
45
mins
c.
all-purpose flour
c.
unsweetened cocoa powder, preferably Dutch-process
(14-oz.) can sweetened condensed milk
(8-oz.) block cream cheese, softened
c.
creamy peanut butter
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- Preheat oven to 375°. Lightly grease a 9″ pie plate with cooking spray. In a medium bowl, whisk flour, granulated sugar, cocoa powder, and salt. Add butter and mix with a wooden spoon until dough just comes together.
- Press dough into bottom and up sides of pie plate. Using a fork, crimp edges, if desired. Poke holes all over bottom of dough. Place pan on a large baking sheet.
- Bake crust until no longer shiny, 18 to 20 minutes. Let cool.
- Using an electric mixer on medium-high speed, in a large bowl, beat milk, cream cheese, and peanut butter until smooth.
- Arrange banana slices over cooled crust, slightly overlapping. Pour peanut butter filling over bananas; smooth top. Cover with plastic wrap and refrigerate until well chilled, at least 2 hours or up to overnight.
- Using electric mixer on high speed, in a medium bowl, beat cream and powdered sugar until stiff peaks form. Spread on top of peanut butter filling. Top with cacao nibs.
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PHOTO: RACHEL VANNI; FOOD STYLING: MAKINZE GORE
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