The classic pairing of peanut butter and banana is highlighted in this delectable pudding pie. This dish has “crowd favorite” written all over it because it is a delightful fusion of banana pudding and peanut butter pie. Because the filling would overflow a conventional pie dish, the recipe specifically calls for a deep-dish pie plate. As desired, garnish with banana slices and wafer crumbles.
| Prep Time: | 50 mins |
| Cook Time: | 25 mins |
| Additional Time: | 8 hrs 20 mins |
| Total Time: | 9 hrs 35 mins |
| Servings: | 10 |
| Yield: | 1 9-inch pie |
Ingredients
- 2 ¾ cups crushed vanilla wafers
- 2 tablespoons white sugar
- ½ teaspoon kosher salt
- ½ cup unsalted butter, melted
- 1 cup creamy peanut butter, divided
- 1 tablespoon unsalted butter
- 1 medium ripe banana, thinly sliced
- 1 cup confectioners’ sugar, sifted
- 4 large egg yolks
- 1 cup white sugar
- ¼ cup cornstarch
- ¼ teaspoon kosher salt
- 2 ¼ cups half-and-half
- 4 tablespoons unsalted butter, softened, cut into pieces
- 2 teaspoons vanilla extract
- 1 teaspoon banana extract
- ¾ cup crushed vanilla wafers
- 1 medium ripe banana, thinly sliced
- 1 cup heavy whipping cream
- 2 tablespoons confectioners’ sugar, sifted
- ½ teaspoon vanilla extract
Instructions
- 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.
Nutrition Facts
| Calories | 934 kcal |
| Carbohydrate | 98 g |
| Cholesterol | 174 mg |
| Dietary Fiber | 4 g |
| Protein | 13 g |
| Saturated Fat | 25 g |
| Sodium | 493 mg |
| Sugars | 42 g |
| Fat | 57 g |
| Unsaturated Fat | 0 g |
Reviews
If you like peanut butter and banana, this pie is to die for! Both my husband and I loved it!