This creamy, cool Peanut Butter Banana Cream Pie recipe is an easy no-bake dessert with a classic flavor combo! This pie is a no-bake banana cream pie with a creamy peanut butter twist and a graham cracker crust. So easy and so good!
I love the classic pie recipes, and I love giving them a twist! For this creation, I combined a no-bake banana cream pie with peanut butter for a cold and creamy dessert. There’s so much to love about this easy no-bake pie!
Why You’ll Love This Recipe
- First, it’s a no-bake pie so it’s easy! It’s great during the summer when you don’t feel like turning on the oven, but the flavors are great all year.
- Peanut butter and banana are always a great combination, and they work so well in this pie – especially with the graham cracker crust.
- Nothing complicated about this recipe – it has simple ingredients, and it doesn’t take long to make. The hardest part is waiting for it to chill before serving. I have to hide it in the back of the fridge, so I’m not tempted to take a taste!
If you love bananas, you should give this homemade banana cream pie with peanut butter a try!
Graham Cracker Crust – you can use my recipe or use a store-bought.
Vanilla Pudding Mix – be sure to use instant pudding. You can also use cheesecake pudding mix!
Nonfat Milk – to make the pudding. You can also use regular milk but don’t substitute nondairy (the pudding needs regular milk to set up).
Creamy Peanut Butter – You can also use crunchy! But be sure to use regular no-stir peanut butter (not naturals)
Cool Whip – If you want to substitute freshly whipped cream, use about 3 cups, plus the topping.
Bananas – whereas for baking you want overripe, for pies like this you want just ripe fruit so it doesn’t get mushy.
How to Make Peanut Butter Banana Pie
1. Make Pudding: Combine the pudding mix and milk in a bowl. Whisk until smooth, and then let it set for five minutes. Add the peanut butter and stir to combine.
2. Fold: Gently fold in half of the Cool Whip to the pudding. Do this carefully, so you don’t deflate the whipped topping.
3. Add Bananas: Slice one banana and arrange the slices in the bottom of the crust, so they are in an even layer. You may need more than one banana – I usually need 1 1/2. Spread the pudding filling over the top of the bananas and then cover the pie.
4. Chill: Chill it for at least 2 hours before adding the decoration. Want extra banana? Feel free to add more layers of bananas to the pudding layer.
5. Decoration: For the decoration, microwave some peanut butter to thin it – about 10 to 20 seconds. Place it in a baggie and snip off one corner. Spread the rest of the whipped topping over the top of the pie. Next, pipe the peanut butter over the top and then garnish with sliced bananas.
Keep any leftovers covered in the refrigerator for up to two days.
Like most of my pie recipes, there are several variations for this PB banana pie. I love that you can switch it up!
- If you feel like baking, an all-butter pie crust works great. Or try a shortbread crust!
- A no-bake Oreo crust adds a whole new layer – chocolate, peanut butter, and banana? Um, yes, please!
- Pudding: Swap the vanilla pudding mix for cheesecake pudding or chocolate pudding.
- Feel free to sub three cups of homemade whipped cream for the Cool Whip.
- Not a peanut butter fan? Try using Nutella or Biscoff spread instead.
Yes, they do! If you like both on their own, I think you will like them together if you haven’t tried it.
The pie filling should be thick and creamy and not thin and liquidy. If it is, you might have deflated the whipped topping. Don’t stir it into the pudding – you should fold it in. The other culprit could be the pudding – did you use milk or a milk substitute to make it? Non-dairy milk may not give the pudding the right texture.
Keep it covered in the refrigerator. It will keep well for two days.
Peeled bananas will turn brown when they are exposed to air. When you slice the bananas, place them in the crust right away and cover them with the filling. They should be fine and not turn brown. For the sliced bananas on top, wait to add them until you are ready to serve the pie.
You can lightly brush the slices with lemon juice, but the acid can break the banana down and make them a little mushy over time. It can also add a lemon flavor to your pie, so I wouldn’t do this unless you plan to have the pie sitting out for a while.
You can swap the peanut butter for Nutella or Biscoff spread. Or make my amazing Banana Cream Pie instead.
Make this peanut butter pie with banana the next time you need an easy no-bake pie! It has that familiar banana cream pie flavor but with a fantastic PB twist. I hope you love it!
More No Bake Pie Recipes You’ll Love
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- 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
If making homemade graham cracker crust, make it and chill it until ready to fill.
Whisk pudding mix and milk and let set 5 minutes.
Add peanut butter and stir until smooth and thick.
Add half the cool whip to the peanut butter mixture and carefully fold in until it’s combined.
Slice 1 banana and place in the bottom of prepared pie crust, slicing more as needed to cover (about 1 ½ bananas depending on size).
Cover the bananas with the pudding mixture. Cover and chill until set, at least 2 hours before serving.
Before serving: top with remaining whipped topping. Place about ¼ cup peanut butter in a small bowl and heat in the microwave for about 10-20 seconds until it’s thin enough to spread. Add to a plastic baggie and cut off one tip; pipe over whipped topping. Garnish with additional sliced bananas.
Store in the refrigerator, covered, for up to 2 days.
- You can use cheesecake or chocolate pudding for another twist.
- Feel free to use extra banana and do a double layer or layer more banana between pudding layers.
- You can substitute 3 cups freshly whipped cream (about 1 cup heavy whipping cream beat until stiff peaks form).
Serving: 1serving | Calories: 162kcal | Carbohydrates: 15g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 99mg | Potassium: 235mg | Fiber: 2g | Sugar: 9g | Vitamin A: 98IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
This No Bake Peanut Butter Banana Cream Pie is a fun twist on a classic pie. With graham cracker crust, fresh bananas, and peanut butter pudding this is a peanut butter pie with a banana cream pie twist!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: July 14, 2021