Peanut Butter Banana Pie Recipes

BANANA AND PEANUT BUTTER PIE

Steps:

• In a medium bowl, stir together the melted butter and 1/4 cup sugar. Add crushed crackers; toss to mix well. Press mixture evenly onto the bottom and sides of a lightly greased 9-inch pie plate. Bake at 375° about 5 minutes or until edges are light brown. Cool crust completely on a wire rack.
• In a chilled large mixing bowl, beat whipping cream, 1 tablespoon sugar and vanilla with an electric mixer on medium speed until soft peaks form. Transfer 3/4 cup of the whipped cream to a small bowl and chill; set large bowl aside.
• In another large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add peanut butter and 1/3 cup honey; beat until smooth. Fold in about one-fourth of the whipped cream from the large bowl to lighten, then fold in the rest of the whipped cream from the large bowl.
• Arrange the sliced bananas in the bottom of the cooled crust. Spread peanut butter mixture evenly over the bananas. (If you like, chill the pie for up to 8 hours before serving.) Just before serving, top the pie with the reserved whipped cream from the small bowl and, if you like, additional banana slices, peanuts and/or a drizzle of honey.

PEANUT BUTTER-BANANA SLAB PIE

Steps:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
• In large bowl, place cookie mix. Add softened butter; mix with pastry blender or fork until mixture is crumbly and butter is blended (do not overmix). Press in bottom and up sides of pan.
• Bake 12 to 15 minutes or until golden brown and set in center. Cool 30 minutes.
• In large bowl, beat cream cheese, 1 cup peanut butter and the powdered sugar with electric mixer on medium speed until well blended, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping.
• Place 2 1/2 cups banana slices in single layer over baked crust. Drop cream cheese mixture by spoonfuls over banana layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over cream cheese layer; spread evenly. Refrigerate at least 2 hours until set.
• When ready to serve, in small microwavable bowl, microwave 1/4 cup peanut butter uncovered on High in 15-second increments until thin enough to drizzle. Drizzle warm peanut butter on pie; top with 1 cup banana slices. Loosely cover and refrigerate any remaining pieces.

PEANUT BUTTER AND BANANA PIE

Steps:

• Mix together the crumbs, sugar and melted butter and press into a pie plate.
• Bake 350 for 8 minutes. Set aside to cool on a rack.
• Heat milk and marshmallows until melted and smooth. Remove from heat and add the peanut butter and stir until melted. Cool to room temperature. Fold in prepared Dream Whip.
• Put sliced bananas on top of crust and pour in filling. Chill for about 4 hours.

PEANUT BUTTER AND BANANA PUDDING PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk cookie crumbs, sugar, and salt for crust together in a medium bowl. Stir in the melted butter until mixture is coated and moist. Press the crumb mixture evenly along the bottom and up the sides of a 9-inch, deep-dish pie plate.
• Bake crust in the preheated oven until golden brown and firm, 10 to 12 minutes. Cool completely on a wire rack.
• Melt 1/2 cup of the peanut butter and butter for the peanut butter layer in a small saucepan over medium-low heat, whisking to combine. Once melted, set aside to cool slightly, about 2 minutes. Pour mixture into bottom of the cooled crust, carefully smoothing into an even layer with a silicone spatula. Arrange the banana slices in an even layer over the peanut butter.
• Combine the remaining ½ cup peanut butter and confectioners' sugar in a medium bowl. Cut the peanut butter into the sugar using a fork until a crumbly, streusel-like mixture forms; you will get about 2 scant cups of this mixture. Sprinkle about half of this mixture over the sliced bananas. Gently press with clean fingertips into a relatively even layer. Place pie in refrigerator while you make the pudding.
• Beat egg yolks for banana pudding layer with a whisk in a medium bowl until well combined; set aside. Whisk together the sugar, cornstarch, and salt in a medium saucepan to evenly combine. Whisk in half-and-half, making sure all ingredients are well distributed. Place the pan over medium heat; cook, stirring constantly, until mixture has thickened slightly and gently begins to simmer, about 10 minutes.
• Remove pan from heat and, while whisking rapidly, slowly drizzle about ½ to 1 cup of the hot cream mixture into the eggs to temper. Keep whisking until smooth and combined. Pour the egg mixture into the pan and return to medium heat. Cook, stirring constantly, until mixture thickens further, 3 to 6 minutes. Remove pan from heat and whisk in the butter, vanilla, and banana extract.
• Pour the pudding mixture into a large mixing bowl and press a sheet of plastic wrap onto the surface of the pudding to prevent a "skin" from forming. Cool to room temperature, 20 to 30 minutes.
• Once pudding has cooled, pour about half of the pudding into the pie shell. Sprinkle the crumbled wafers in an even layer over top. Arrange the banana slices over the wafers. Sprinkle the remaining peanut butter crumble mixture over the bananas. Pour remaining pudding over top. (Some of the peanut butter crumble and banana slices may float towards the surface; that's just fine. Smooth the surface as well as you can with a silicone spatula.) Place a piece of plastic wrap directly onto surface of the pudding filling to prevent a skin from forming. Refrigerate for 8 hours, or overnight.
• When ready to serve, combine heavy cream, confectioners' sugar, and vanilla for topping in a chilled mixing bowl. Beat with an electric mixer fitted with a whisk attachment until medium-soft peaks form. Spoon the whipped cream on top of the pie.

PEANUT BUTTER BANANA PIE

Steps:

• Mix cookie crumbs with butter and press firmly on bottom and sides of 9" pie plate.
• Refrigerate for 30 minutes.
• Spread peanut butter over bottom of prepared crust and arrange banana slices over peanut butter.
• Set aside.
• Beat pudding mix with milk in medium bowl for 2 minutes.
• Pour pudding over bananas and refrigerate for at least 2 hours.
• Top with whipped topping.

PEANUT BUTTER BANANA CREAM PIE

Steps:

• Make crust buy mixing the butter, sugar and crumbs together.
• Press in bottom of pie plate.
• Bake at 350 degrees for 9 minutes.
• Cool.
• (you can buy a premade crust) Place brown sugar, cream cheese, peanut butter and vanilla in bowl.
• Beat until smooth.
• Fold in cool whip.
• arrange bananas in bottom of prepared crust.
• spread peanut butter mixture over bananas.
• Drizzle with chocolate syrup.
• Cover and freeze for 8 hours.
• Let stand at room temp 15 minutes before serving.

NO-BAKE PEANUT BUTTER KISS COOKIES

Steps:

• Line cookie sheets with waxed paper or cooking parchment paper. Spray large bowl with cooking spray; mix cereal and peanuts in bowl.
• Spray medium microwavable bowl with cooking spray; add peanut butter, butter and marshmallows. Microwave uncovered on High 2 to 3 minutes or until smooth, stirring after each minute.
• Pour hot marshmallow mixture over cereal and peanuts; stir until well coated. To form each cookie, drop mixture by tablespoonful onto waxed paper; place 1 Hershey's® Kisses® in center of each, and slightly press down. Repeat with remaining cereal mixture and milk chocolates. If mixture is hard to scoop, reheat in microwave on High 30 to 60 seconds.
• Cool completely, at least 1 hour. Store in airtight container at room temperature.