Peanut Butter-Banana Pie Recipe

This sandwich-inspired pie would probably have been a favorite of Elvis.

Peanut Butter-Banana Pie Recipe

How To Make Peanut Butter-Banana Pie

This peanut butter-banana pie recipe is inspired by the PBJ. Bright slices of banana mixed with rich peanut butter, and baked into a filling, sweet pie.

Prep: 30 mins
Chill Time: 4 hrs
Cook: 15 mins
Total: 4 hrs 45 mins


  • 1 cup vanilla wafer crumbs, reduced-calorie, about 30 cookies
  • 2 tbsp butter , melted and cooled, or stick margarine
  • 1 large egg white, lightly beaten
  • Cooking spray
  • cup sugar
  • tbsp cornstarch
  • ¼ tsp salt
  • 1⅓ cups low-fat milk
  • 2 large eggs, lightly beaten
  • 2 tbsp peanut butter, creamy
  • 1 tsp vanilla extract
  • cups banana, sliced
  • cups whipped topping, thawed, reduced-calorie, frozen


  1. Preheat oven to 350 degrees F.
  2. Combine the first 3 ingredients in a bowl, tossing with fork until moist.
  3. Press into bottom and up sides of 9-inch pie plate coated with cooking spray.
  4. Bake at 350 degrees F for 12 minutes; cool crust on wire rack.
  5. Combine sugar, cornstarch, and salt in a small heavy saucepan.
  6. Gradually add milk, stirring with a whisk until well blended.
  7. Cook over medium heat until mixture comes to boil; cook for 1 minute, stirring with a whisk.
  8. Gradually add about ⅓ cup hot custard to beaten eggs, stirring constantly with a whisk.
  9. Return egg mixture to pan.
  10. Cook over medium heat until thick for about 1 minute; stir constantly.
  11. Remove from heat and stir in peanut butter and vanilla. Cool slightly.
  12. Arrange banana slices in the bottom of prepared crust; spoon filling over bananas.
  13. Press plastic wrap onto surface of filling; chill 4 hours.
  14. Remove plastic wrap.
  15. Spread whipped topping evenly overfilling.
  16. Chill and serve when ready.


  • Sugar: 33g
  • :
  • Calcium: 70mg
  • Calories: 312kcal
  • Carbohydrates: 50g
  • Cholesterol: 49mg
  • Fat: 11g
  • Fiber: 2g
  • Iron: 1mg
  • Potassium: 301mg
  • Protein: 6g
  • Saturated Fat: 4g
  • Sodium: 220mg
  • Vitamin A: 317IU
  • Vitamin C: 4mg
Nutrition Disclaimer
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