Ingredients for Peanut Butter Chocolate Banana Cream Pie
- Vanilla Wafers
- 6 tablespoons (3 ounces) melted butter
- 2-3 ripe bananas, sliced
- Semi Sweet Chocolate Baking Squares
- Peanut Butter
- 2 cups cold milk
- Vanilla Flavor Instant Pudding And Pie Filling Mix
- Cool Whip Topping
- 1/4 cup chopped peanuts (optional)
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How to Make Peanut Butter Chocolate Banana Cream Pie
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs and 6 tablespoons (3 ounces) melted butter. Mix until well combined.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake for 5-8 minutes, or until golden brown. Let cool completely.
- Arrange sliced bananas evenly over the cooled crust.
- Melt ½ ounce of semi-sweet chocolate using a double boiler or microwave (30 seconds). Shape into chocolate curls for garnish and set aside.
- In a microwave-safe bowl, combine the remaining 2 ounces of semi-sweet chocolate and 1/2 cup of creamy peanut butter (such as Reese's). Microwave on high for 1 minute, then stir until smooth and melted.
- Drizzle the melted chocolate and peanut butter mixture over the bananas.
- In a large bowl, whisk together 2 cups cold milk and 3.9 oz instant chocolate pudding mix for 2 minutes until smooth and creamy.
- Gently fold in 1 cup of whipped topping.
- Spread the pudding mixture evenly over the bananas.
- Top with the remaining 1 cup of whipped topping.
- Refrigerate for at least 3 hours, or preferably overnight, to allow the pie to set.
- Just before serving, garnish with reserved chocolate curls and chopped peanuts.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
129g
Fat
82g
Carbs
20g
