No-Bake Peanut Butter Banana Cream Pie
This no-bake peanut butter banana cream pie is cool, creamy, and easy to make with a graham cracker crust, ripe bananas, and a rich peanut butter pudding filling.
Equipment
- Mixing bowl
- Whisk
- rubber spatula
- 9-inch pie dish
- refrigerator
Ingredients
- 1 graham cracker crust (prepared, homemade or store-bought)
- 1 box instant vanilla pudding mix (3.4 oz / 96 g)
- 1¼ cups cold milk
- ¾ cup creamy peanut butter, plus more for garnish
- 8 oz whipped topping, divided
- 2–3 ripe bananas, sliced
Instructions
- If using a homemade graham cracker crust, prepare it in advance and chill until firm.
- In a medium bowl, whisk the pudding mix with cold milk until smooth. Let stand for 5 minutes to thicken.
- Stir peanut butter into the pudding until fully combined and creamy.
- Gently fold in half of the whipped topping until light and airy.
- Arrange sliced bananas evenly over the bottom of the crust.
- Spread the peanut butter pudding mixture evenly over the bananas and smooth the top.
- Cover and refrigerate for at least 2 hours, or until set.
- Before serving, spread remaining whipped topping on top. Drizzle with warmed peanut butter and garnish with banana slices.
Notes
Use instant pudding for proper setting and just-ripe bananas for best texture. Chill thoroughly for clean slices and best flavor.