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This peanut butter chocolate pie is amazing. Layers of chocolate mousse, and a Nutter Butter Cookies mousse on top all in a peanut butter cookie crust. This no-bake pie will have your taste buds asking for more.

No- Bake Peanut Butter Banana Pie

  • Author: Julianne Bayer
  • Prep Time: 15 mins
  • Total Time: 15 minutes
  • Yield: 8-10 slices

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
  • 34 Nilla Wafer cookies

Instructions

  1. For the crust: grind the Nilla Wafers (save 4 wafers for the topping) into a fine crumb using a food processor or blender.
  2. 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.
  3. 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.
  4. For the filling:
  5. 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.
  6. Slowly pour the heavy whipping cream slowly, about ¼ cup at a time so that the cream cheese turns to liquid.
  7. Once all the heavy cream has been added, increase the mixing speed to medium-high and slowly add powdered sugar until soft peaks form.
  8. 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.
  9. 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.
  10. Refrigerate the pie for 3 to 4 hours until the filling is more firm. Prior to serving, add the whipped cream topping.
  11. For the topping:
  12. 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.
  13. 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.