Frozen Peanut Butter Banana Pie

Frozen Peanut Butter Banana Pie

If there was such a thing as the Dessert Olympics, then allow me to introduce you to the Michael Phelps of pies. Creamy, crunchy, salty, sweet—this frozen confection wins gold in every culinary category, and much like Phelps and his tanned and toned teammates, it’s not too bad to look at either.

The setup is simple: Fill a quick-fix chocolate cookie crust with a layer of sliced bananas, top it off with a peanut butter and whipped cream filling, and then garnish with chopped salted peanuts. All that’s left to do is pop it in the freezer and wait until it’s frozen solid. (Feel free to use my personal definition of “frozen solid,” which is “hardened just enough so that the top is set but the middle isn’t but that doesn’t matter because I just really need to eat this right now.”)

Chocolate Cookie Crumbs

Chocolate Cookie Crust

Peanut Butter Filling

Peanut Butter Filling

Banana Pie

Frozen Peanut Butter Banana Pie

Frozen Peanut Butter Banana Pie

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Frozen Peanut Butter Banana Pie

Yield: one 10-inch pie

Prep Time: 6 hours (includes freezing)


40 thin chocolate wafers (See Kelly's Notes)
1 stick (1/2 cup) unsalted butter, melted
1 cup milk
1/2 cup sugar
1 cup creamy or crunchy peanut butter
1/2 teaspoon vanilla
1 cup well-chilled heavy cream
1 large banana
1/4 cup salted peanuts, chopped


Place the chocolate wafers in the bowl of a food processor and pulse until finely ground. (You should have about 2 1/4 cups crumbs.)

In a large bowl, stir together the chocolate crumbs and butter until thoroughly combined. Transfer the crumbs to a 10-inch (6-cup capacity) pie plate, and using the bottom of a cup, press the crumbs into the dish and up the sides to form the crust. Refrigerate crust while you prepare the filling.

In a medium saucepan over medium-low heat, combine the milk and sugar, stirring just until disolved. Whisk in the peanut butter and vanilla until mixture is smooth and creamy. Transfer the mixture to a large bowl.

Beat the well-chilled heavy cream in the bowl of a stand mixer fitted with the whisk attachment until stiff peaks form.

Fold the whipped cream into the peanut butter mixture.

Slice the banana into rounds and arrange them in a single layer on the bottom of the cookie crust.

Pour the peanut butter mixture over the bananas, smoothing with a spatula, and then top with the chopped salted peanuts.

Freeze pie, uncovered, until solid, about 5 hours. Slice and serve.

Kelly's Notes:
I prefer the classic Famous Chocolate Wafers for making cookie crusts, however any brand of chocolate wafers will work. You could even use Oreos, scraping out the filling and reserving it for another use (like eating it with your fingers).

Recipe adapted from Gourmet.



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