Light Peanut Butter Banana Cream Pie Recipes

PEANUT BUTTER BANANA CREAM PIE

Steps:

• Preheat oven to 375°F. Grease a 9-inch tart pan or pie plate with shortening and set aside.
• In a large bowl, stir together the flour and sugar. Using a pastry blender and/or your hands, mix in the peanut butter and shortening until well combined and a ball of dough forms. Press the dough evenly into the bottom and up the sides of the prepared tart or pie pan. Prick the bottom of the crust several times with a fork. Bake for 10-12 minutes or until the crust is set and starts to turn a light brown. Let cool completely.
• While the crust is cooling, prepare the filling. In a large bowl or electric mixer, beat 1 cup heavy cream until soft peaks form. In another bowl, whisk together the pudding mix, milk and sweetened condensed milk until smooth and thick. Gently fold the whipped cream into the pudding mixture.
• Thinly slice each banana. Once the crust is cooled, place a thin layer of banana slices over the bottom of the crust. Spoon half of the filling over the bananas and spread evenly to the edges of the crust. Repeat with another layer of banana slices and the remaining filling. Refrigerate for at least 30 minutes.
• Place another even layer of banana slices over the chilled filling.
• To make the peanut butter whipped topping, beat 2 cups heavy whipping cream in a large bowl or electric mixer until soft peaks form. In another bowl, whisk together the peanut butter, powdered sugar and milk. Gently fold the whipped cream into the peanut butter mixture until well combined and smooth. Spread whipped topping evenly over the bananas on the pie.
• To make the peanut butter drizzle, whisk the peanut butter, milk and powdered sugar in a small bowl until smooth and thin enough to drizzle. If it's too thick, whisk in a little more milk. Drizzle over the top of the pie. Top with remaining banana slices. Refrigerate or serve immediately.

PEANUT BUTTER AND BANANA WHIPPED CREAM

Steps:

• In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar, peanut butter and extract; beat until soft peaks form. Store in the refrigerator.

PEANUT BUTTER-CHOCOLATE BANANA CREAM PIE

Steps:

• Heat oven to 350ºF.
• Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely. Meanwhile, make chocolate curls from 1/2 oz. chocolate. Refrigerate.
• Microwave remaining 1-1/2 oz. chocolate and peanut butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Place bananas in crust; drizzle with melted chocolate.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over bananas; top with remaining COOL WHIP.
• Refrigerate 3 hours. Top with chocolate curls and nuts just before serving.

EASY PEANUT BUTTER-BANANA CREAM PIE

Steps:

• Heat oven to 350ºF.
• Mix crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
• Beat cream cheese and peanut butter in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes; beat 1 min. Gently stir in 1-1/2 cups COOL WHIP.
• Slice banana; place in crust. Cover with filling. Refrigerate 2 hours or until firm. Garnish with remaining COOL WHIP and nuts just before serving.

LIGHT PEANUT BUTTER BANANA CREAM PIE

Steps:

• Preheat oven to 350°.
• Place cookies in a food processor; process until finely ground. Add 1/3 cup brown sugar and butter; pulse 2 to 3 times or just until combined. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 10 minutes; cool completely on a wire rack.
• Place 3/4 cup brown sugar, cream cheese, peanut butter, and vanilla in a mixing bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Arrange banana in bottom of prepared crust. Spread peanut butter mixture over banana; drizzle with syrup. Cover and freeze 8 hours; let stand at room temperature 15 minutes before serving.

CHOCOLATE PEANUT BUTTER BANANA CREAM PIE

Steps:

• Preheat the oven to 350 degrees F. Butter a deep 9 by 2-inch pie plate.
• Drizzle the crushed vanilla wafers with the melted butter and stir until blended. Press on the bottom and up the sides of the pie plate. Pop in the oven and bake until lightly browned, 20 to 25 minutes. Cool on a wire rack for about 30 minutes.
• Toss the banana slices with the orange juice, making sure all the slices get coated. (This helps keep the bananas from browning.) Place the slices on a paper towel-lined plate and pat any excess juices dry.
• Arrange half the banana slices in a single layer over the cooled crust. Cover completely with the Chocolate Pudding, spreading it with an offset spatula or butter knife. Top with the rest of the bananas. Sprinkle the peanut brittle crumbs over the bananas. Place dollops of the Peanut Butter Cream on top, spreading it out evenly. Chill the pie in the refrigerator for at least 3 hours.
• Whip the cream until stiff peaks are just about to form. Whip in the almond extract and sugar until stiff peaks form.
• Take the pie out of the refrigerator. Place dollops of the whipped cream on top and spread it out evenly. Scatter pieces of peanut brittle on top and serve.
• Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until it is fully incorporated, and then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, until it starts to look like pudding, 10 to 15 minutes. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.
• Beat the cream cheese and confectioners'sugar with an electric mixer until completely smooth. Add the vanilla and peanut butter, beating until fully incorporated. In a separate bowl, beat the heavy cream until stiff peaks form. Working in batches, taking care not to deflate the whipped cream, fold a large spoonful of whipped cream into the peanut butter mixture. Fold in the remaining cream in 2 additions.

PEANUT BUTTER BANANA CREAM PIE

Steps:

• Make crust buy mixing the butter, sugar and crumbs together.
• Press in bottom of pie plate.
• Bake at 350 degrees for 9 minutes.
• Cool.
• (you can buy a premade crust) Place brown sugar, cream cheese, peanut butter and vanilla in bowl.
• Beat until smooth.
• Fold in cool whip.
• arrange bananas in bottom of prepared crust.
• spread peanut butter mixture over bananas.
• Drizzle with chocolate syrup.
• Cover and freeze for 8 hours.
• Let stand at room temp 15 minutes before serving.

LIGHT AND FLUFFY PEANUT BUTTER PIE

Steps:

• In a medium mixing bowl, combine peanut butter, confectioners' sugar, and cream cheese. Whip until smooth and fluffy. Spoon mixture into graham cracker crust and chill 2 hours before serving.

PEANUT BUTTER CREAM PIE

Steps:

• In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight.