Peanut Butter-Chocolate Banana Cream Pie
From its cookie crust to the dreamy, creamy filling to curls of chocolate, this pie is a grown-up’s dream come true. And a direct road back to childhood.
Prep time30 min
Total time3hr 45min
ServingsMakes 10 servings.
Ingredients
- 35 NILLA Wafers, finely crushed (about 1 cup)
- ¼ cup butter, melted
- 2 oz. semi-sweet baking chocolate, divided
- ½ cup creamy peanut butter
- 2 bananas, cut lengthwise in half, then crosswise into quarters
- 2 pkg. (3.4 oz. each) vanilla instant pudding mix
- 2 cups cold milk
- 2 cups thawed frozen whipped topping, divided
- 2 Tbsp. salted peanuts, coarsely chopped
Preparation
- Heat oven to 350ºF.
- Mix wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely. Meanwhile, make chocolate curls from 1/2 oz. chocolate. Refrigerate.
- Microwave remaining 1-1/2 oz. chocolate and peanut butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Place bananas in crust; drizzle with melted chocolate.
- Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup whipped topping. Spread over bananas; top with remaining whipped topping.
- Refrigerate 3 hours. Top with chocolate curls and nuts just before serving.
Recipe Tips
- Size-Wise
Enjoy this pie on a special occasion but remember to keep tabs on portions. - Special Extra
Garnish each slice with a NILLA Wafer just before serving.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 370 |
| % Daily Value* | |
| Total fat 20g | |
| Saturated fat 9g | |
| Cholesterol 20mg | |
| Sodium 460mg | |
| Carbohydrate 46g | |
| Dietary fiber 2g | |
| Total sugars 32g | |
| Protein 7g | |
| Vitamin A | 6 %DV |
| Vitamin C | 4 %DV |
| Calcium | 8 %DV |
| Iron | 6 %DV |
