How To Make Peanut Butter Banana Refrigerator Pie
This refrigerator pie is a no-bake dessert with creamy peanut butter, fresh bananas, rich fudge sauce, and a light and fluffy whipped cream topping.
Crust and First Layer:
Place cookies in a large freezer bag and crush using a rolling pin. Or pulse in a food processor.
Combine crumbs with melted butter in a small bowl. Press into the bottom of an 8 by 10-inch springform pan or pie plate.
Pour fudge sauce over crust and place bananas in a single layer over the fudge sauce.
In a medium bowl, whip heavy cream with an electric mixer for 2 to 3 minutes, or until soft peaks form.
Add cornstarch and powdered sugar and beat until firm peaks form. Transfer to a plate or small bowl and set aside.
Combine cream cheese, peanut butter, and vanilla in the same bowl used for whipped cream. Beat for 2 minutes, or until smooth.
Add powdered sugar and beat for 1 minute. Add the heavy cream and beat for 30 seconds, or until smooth and creamy.
Use a spatula to gently stir in the whipped cream until combined.
Scoop the filling over the bananas and spread with a spatula to form an even layer.
Place in pie in the refrigerator and chill for at least 2 hours, or until firm. Slice and drizzle with hot fudge sauce before serving.
- Calories: 732.86kcal
- Fat: 50.43g
- Saturated Fat: 22.28g
- Trans Fat: 0.22g
- Monounsaturated Fat: 18.68g
- Polyunsaturated Fat: 5.86g
- Carbohydrates: 63.64g
- Fiber: 3.69g
- Sugar: 41.83g
- Protein: 12.22g
- Cholesterol: 93.87mg
- Sodium: 292.87mg
- Calcium: 88.46mg
- Potassium: 475.98mg
- Iron: 3.33mg
- Vitamin A: 294.36µg
- Vitamin C: 2.80mg
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