American Pie Council

Peanut Butter - Banana Cream Pie


12 oz oatmeal cookies crumbled
1/2 cup chopped roasted unsalted peanuts
1/2 tsp cinnamon
1/2 cup melted butter

Peanut Butter filling:
2 cups confectioner sugar
1 1/2 creamy peanut butter
8 oz cream cheese
1 tsp vanilla
1 1/2 cups peanut butter cups cut 1/4 inch cubs
2/3 cup chopped roasted unsalted peanuts

Banana cream:
1 – 4.6 oz box cook and serve banana pudding
2 tbsp corn starch
3 cups milk
16 oz whipping cream or 2 – 8 oz container whipped topping
4 bananas
1 cup peanut butter cups foe decorating.


Pie crust: mix cookie crumbs, peanuts, cinnamon and butter. Press mixture on bottom and sides of two, 9-10 inch pie dishes. Bake in a 375 degrees preheated oven for 7-8 minutes. Remove from oven and let it cool on a wire rack.

Peanut butter filling: With a mixer beat cream cheese, gradually adding the sugar and vanilla until mixture is nice and smooth to that add peanut butter and beat until incorporated. Spread mixture over the crust, sprinkle with chopped peanuts and peanut butter cups and press gently.

Banana cream: In a medium size souse pan add banana pudding mix and corn starch, slowly wish in the milk. Cook over a medium heat until bubbly. Remove from heat and chill in refrigerator. Meanwhile beat cream .Reserve 1/3 of the cream for decorating. Fold the remaining cream in to the chilled banana pudding. Slice bananas, arrange over the peanut butter mixture, top with banana cream. Mix remaining cream with 1/2 cup confectioner sugar and 1/2 tsp vanilla pipe over the pie sprinkle with peanuts and PB cups. Chill before serving.