Description
This No-Bake Peanut Butter Banana Pie has a Nilla Wafer crust with a layer of sliced bananas and a whipped peanut butter mousse filling
Ingredients
- For the crust:
- 1 box Nilla Wafer cookies
- 8 tablespoons Unsalted butter
- For the filling:
- 4 ounces cream cheese
- 1 ¾ cups heavy whipping cream
- 1 cup powdered sugar
- ¾ cup creamy peanut butter
- 2 medium bananas
- For the topping:
- ¾ cup heavy whipping cream
- ½ cup powdered sugar
- 3–4 Nilla Wafer cookies
Instructions
- For the crust: grind the Nilla Wafers (save 4 wafers for the topping) into a fine crumb using a food processor or blender.
- In a small bowl, melt butter in the microwave 30 to 45 seconds. Pour the melted butter over the Nilla Wafer crumbs and stir until the crumbs as well coated.
- Line the bottom of a 9-inch spring form pan with parchment paper. Press the crumbs into bottom and up the sides of the pan. Refrigerate the crust until the filling is prepared.
- For the filling:
- Beat cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
- Slowly pour the heavy whipping cream slowly, about ¼ cup at a time so that the cream cheese turns to liquid.
- Once all the heavy cream has been added, increase the mixing speed to medium-high and slowly add powdered sugar until soft peaks form.
- Turn off the mixer and add the creamy peanut butter. Beat the peanut butter into the whipped cream on high speed until stiffer peaks form.
- Remove the crust from the refrigerator and slice bananas in a single layer on the bottom of the crust. Pour the peanut butter filling over the sliced bananas.
- Refrigerate the pie for 3 to 4 hours until the filling is more firm. Prior to serving, add the whipped cream topping.
- For the topping:
- Put the bowl and whisk in the freezer for 15 minutes until completely cold. Whip the heavy cream on medium high speed for several minutes until bubbly.
- Add the powdered sugar and beat on medium high until stiff peaks form. Using a large star tip, pipe the whipped cream along the edges of the pie. Crush the remaining Nilla wafers and sprinkle over the top of the pie.