Peanut Butter Banana Chocolate Pudding Pie Recipes

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BANANA, PEANUT BUTTER & CHOCOLATE PUDDING PIE



Banana, Peanut Butter & Chocolate Pudding Pie image

This easy no-bake pie is a bonanza of yumminess-made with chocolate pudding, a layer of sliced bananas and a peanut butter sandwich cookie crumb crust.

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield Makes 8 servings.

Number Of Ingredients 6

16 peanut butter sandwich cookies, divided
3 Tbsp. butter or margarine, melted
1 medium banana, thinly sliced
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding
1-1/2 cups (1/2 of an 8-oz. tub) thawed COOL WHIP Whipped Topping, divided

Steps:

  • Finely crush 14 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate. Place banana slices on bottom of crust. Chop remaining 2 cookies; set aside.
  • Add milk to dry pudding mixes in medium bowl. Beat with wire whisk 2 min. Gently stir in 1 cup of the whipped topping; spread over banana slices. Top with remaining 1/2 cup whipped topping and the chopped cookies.
  • Refrigerate at least 4 hours before serving. Store leftover pie in refrigerator.

Nutrition Facts : Calories 340, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

CHOCOLATE & PEANUT BUTTER PUDDING PIE WITH BANANAS



Chocolate & Peanut Butter Pudding Pie with Bananas image

I created this pie in tribute to Elvis, who was my favorite entertainer, and to Hershey, Pennsylvania, the town where I was born. -Penny Hawkins, Mebane, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1 cup chocolate wafer crumbs (about 20 wafers)
1/4 cup butter, melted
2 medium firm bananas
3/4 cup creamy peanut butter
2 ounces semisweet chocolate, chopped
2 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
2 cups whipped topping, divided
2 tablespoons chopped salted peanuts
Peanut butter cups, optional

Steps:

  • In a small bowl, mix wafer crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until set. Cool completely on a wire rack., Slice bananas; arrange on bottom of crust. In a microwave-safe bowl, combine peanut butter and chocolate; microwave on high for 1 to 1-1/2 minutes or until blended and smooth, stirring every 30 seconds. Spoon over bananas. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping; spread over chocolate mixture. Pipe remaining whipped topping over edge. Refrigerate, covered, for at least 3 hours. , Sprinkle with peanuts just before serving. If desired, serve with cut-up peanut butter cups.

Nutrition Facts : Calories 507 calories, Fat 28g fat (12g saturated fat), Cholesterol 20mg cholesterol, Sodium 418mg sodium, Carbohydrate 54g carbohydrate (39g sugars, Fiber 3g fiber), Protein 10g protein.

CHOCOLATE PEANUT BUTTER BANANA CREAM PIE



Chocolate Peanut Butter Banana Cream Pie image

Provided by Anne Thornton, Host of Dessert First

Time 4h10m

Yield 1 (9-inch) pie

Number Of Ingredients 22

65 vanilla wafers cookies, finely crushed
1 stick butter, melted, plus more for pan
3 ripe bananas, peeled, thinly sliced on a diagonal
2 tablespoons fresh orange juice
1/2 cup peanut brittle, ground into crumbs
Chocolate Pudding, recipe follows
Peanut Butter Cream, recipe follows
2 cups heavy cream
1 teaspoons almond extract
1/4 cup confectioners' sugar
1/2 cup peanut brittle, broken into bite-size pieces
3/4 cup sugar
1/2 cup cocoa powder
1/3 cup all-purpose flour
2 eggs
4 egg yolks
2 cups milk, divided
4 ounces cream cheese, at room temperature
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 cup creamy peanut butter (do not use old-fashioned or freshly ground)
2/3 cup chilled heavy whipping cream

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 CHOCOLATE BANANA PIE



Peanut Butter Chocolate Banana Pie image

This is a no bake pie that you'll make over and over again.

Provided by The Southern Lady

Categories     Dessert

Number Of Ingredients 8

1 9 inch graham cracker crust
1/2 cup crunchy peanut butter
1/2 cup chocolate chips
1 3.4 ounce package vanilla instant pudding (could use banana or banana cream pudding)
3 bananas (sliced)
1 cup milk
Cool whip or whipped topping
Lemon juice

Steps:

  • Place the chocolate chips and peanut butter in a small microwave safe bowl and microwave on high for about 35 to 40 seconds until creamy enough to mix together with a spoon. Spread in the bottom of the pie crust. Peel and slice the bananas in a bowl and sprinkle with lemon juice to keep them from turning black. In another bowl with an electric mixer, mix together the pudding mix with the one cup of milk. Fold in the bananas and put pudding in refrigerator for about five minutes until it starts to set up.
  • Spoon into pie crust and spread with a spoon. Spread whipped topping over the entire pie. Can garnish with banana slices or chocolate chips. Put in refrigerator for a couple hours before serving.

PEANUT BUTTER BANANA CHOCOLATE PUDDING PIE



Peanut Butter Banana Chocolate Pudding Pie image

This is an easy pie I put together one weekend when I was craving peanut butter, chocolate and bananas. The peanut butter layer keeps the crust from getting soggy, so this pie keeps well - that is if it lasts long enough to have leftovers. Any single crust 9" pie shell will work - I prefer a baked crust, but a crumb crust is fine. Cooking time is pie chilling time.

Provided by galponetta

Categories     Pie

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 8

9 inches pie crusts, pre-baked if needed
5 ounces chocolate pudding, box cook and serve style
3 cups whole milk
4 ounces cream cheese
1/3 cup peanut butter, creamy style
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 medium bananas, peeled and sliced 1/4 inch thick

Steps:

  • If using a baked pie crust, pre-bake in a 9" pan and cool before proceeding.
  • If using a crumb crust, prepare a 9" pan accordingly.
  • Mix cream cheese, peanut butter, powdered sugar and vanilla and blend until smooth using a mixer on medium speed.
  • Gently spread the peanut butter mixture in an even layer into the prepared pie shell, including the sides of the pie crust. A rubber or silicone spatula works well.
  • Press sliced bananas into the peanut butter mixture, "standing up" around the sides of the pie shell, and a layer in the bottom.
  • Cook the pudding mix according to box directions, cool five minutes and then pour into pie shell over the bananas.
  • Smooth the pudding, cover with plastic wrap, and chill at least 3 hours before serving.
  • Serve topped with whipped cream or whipped topping.

Nutrition Facts : Calories 362.8, Fat 21.6, SaturatedFat 8, Cholesterol 25.3, Sodium 268, Carbohydrate 35.2, Fiber 2.4, Sugar 20.1, Protein 8.9

PEANUT BUTTER-CHOCOLATE BANANA CREAM PIE



Peanut Butter-Chocolate Banana Cream Pie image

My family loves this recipe. I found it in a Kraft food & family book. I will give the original recipe here. I have made a few changes for our family such as I like Reeses peanut butter and I use Semi-Sweet Chocolate Chips if I don't have the bakers chocolate. I hope you all enjoy it as much as we do. Shortcut: You can substitute a prepared Nilla Pie Crust for the Nilla wafers and butter. Cooking time is actually refrigeration time.

Provided by lmc69101

Categories     Pie

Time 3h30m

Yield 1 Slice, 8-10 serving(s)

Number Of Ingredients 9

35 vanilla wafers, finely crushed
1/4 cup butter, melted
2 medium bananas, halved lengthwise, quartered
2 (1 ounce) baker's semi-sweet chocolate baking squares, divided
1/2 cup peanut butter
2 cups milk
2 (3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mix
2 cups thawed Cool Whip Topping, divided
2 tablespoons planters cocktail peanuts, coarsely chopped

Steps:

  • Preheat oven to 350°F
  • Mix wafer crumbs and butter until well blended; press firmly onto bottom and up sides of a 9-inch pie plate.
  • Bake 5 to 8 minute or until golden brown. Cool completely; top with bananas.
  • Make chocolate curls from 1/2 square of the chocolate; reserve for garnish.
  • Microwave remaining chocolate and the peanut butter on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Drizzle over bananas; set aside.
  • Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended. Gently stir in 1 cup of the whipped topping. Spread over bannans; top with the remaining 1 cup whipped topping.
  • Refrigerate at least 3 hours or overnight. Top with chocolate curls and peanuts just before serving. Store leftover pie in refrigerator.

PEANUT BUTTER-CHOCOLATE BANANA CREAM PIE



Peanut Butter-Chocolate Banana Cream Pie image

Meet a mouth watering sensation with our Peanut Butter-Chocolate Banana Cream Pie. This Peanut-Butter Chocolate Banana Cream Pie is one not to be missed.

Provided by My Food and Family

Categories     Home

Time 3h45m

Yield 10 servings

Number Of Ingredients 9

35 vanilla wafers, finely crushed (about 1 cup)
1/4 cup butter, melted
2 oz. BAKER'S Semi-Sweet Chocolate, divided
1/2 cup creamy peanut butter
2 bananas, cut lengthwise in half, then crosswise into quarters
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
2 Tbsp. PLANTERS Salted Peanuts, coarsely chopped

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.

Nutrition Facts : Calories 380, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

PEANUT BUTTER AND BANANA PUDDING PIE



Peanut Butter and Banana Pudding Pie image

This decadent pudding pie capitalizes on the iconic duo: peanut butter and banana. A sweet amalgamation of banana pudding and peanut butter pie, this dessert has "crowd favorite" written all over it. Be sure to note that the recipe calls for a deep-dish pie plate, as the filling would overfill a standard pie dish. Top with crumbled wafers and banana slices, as desired.

Provided by Darcy Lenz

Time 9h35m

Yield 10

Number Of Ingredients 21

2 ¾ cups crushed vanilla wafers
2 tablespoons white sugar
½ teaspoon kosher salt
½ cup unsalted butter, melted
1 cup creamy peanut butter, divided
1 tablespoon unsalted butter
1 medium ripe banana, thinly sliced
1 cup confectioners' sugar, sifted
4 large egg yolks
1 cup white sugar
¼ cup cornstarch
¼ teaspoon kosher salt
2 ¼ cups half-and-half
4 tablespoons unsalted butter, softened, cut into pieces
2 teaspoons vanilla extract
1 teaspoon banana extract
¾ cup crushed vanilla wafers
1 medium ripe banana, thinly sliced
1 cup heavy whipping cream
2 tablespoons confectioners' sugar, sifted
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Whisk cookie crumbs, sugar, and salt for crust together in a medium bowl. Stir in the melted butter until mixture is coated and moist. Press the crumb mixture evenly along the bottom and up the sides of a 9-inch, deep-dish pie plate.
  • Bake crust in the preheated oven until golden brown and firm, 10 to 12 minutes. Cool completely on a wire rack.
  • Melt 1/2 cup of the peanut butter and butter for the peanut butter layer in a small saucepan over medium-low heat, whisking to combine. Once melted, set aside to cool slightly, about 2 minutes. Pour mixture into bottom of the cooled crust, carefully smoothing into an even layer with a silicone spatula. Arrange the banana slices in an even layer over the peanut butter.
  • Combine the remaining ½ cup peanut butter and confectioners' sugar in a medium bowl. Cut the peanut butter into the sugar using a fork until a crumbly, streusel-like mixture forms; you will get about 2 scant cups of this mixture. Sprinkle about half of this mixture over the sliced bananas. Gently press with clean fingertips into a relatively even layer. Place pie in refrigerator while you make the pudding.
  • Beat egg yolks for banana pudding layer with a whisk in a medium bowl until well combined; set aside. Whisk together the sugar, cornstarch, and salt in a medium saucepan to evenly combine. Whisk in half-and-half, making sure all ingredients are well distributed. Place the pan over medium heat; cook, stirring constantly, until mixture has thickened slightly and gently begins to simmer, about 10 minutes.
  • Remove pan from heat and, while whisking rapidly, slowly drizzle about ½ to 1 cup of the hot cream mixture into the eggs to temper. Keep whisking until smooth and combined. Pour the egg mixture into the pan and return to medium heat. Cook, stirring constantly, until mixture thickens further, 3 to 6 minutes. Remove pan from heat and whisk in the butter, vanilla, and banana extract.
  • Pour the pudding mixture into a large mixing bowl and press a sheet of plastic wrap onto the surface of the pudding to prevent a "skin" from forming. Cool to room temperature, 20 to 30 minutes.
  • Once pudding has cooled, pour about half of the pudding into the pie shell. Sprinkle the crumbled wafers in an even layer over top. Arrange the banana slices over the wafers. Sprinkle the remaining peanut butter crumble mixture over the bananas. Pour remaining pudding over top. (Some of the peanut butter crumble and banana slices may float towards the surface; that's just fine. Smooth the surface as well as you can with a silicone spatula.) Place a piece of plastic wrap directly onto surface of the pudding filling to prevent a skin from forming. Refrigerate for 8 hours, or overnight.
  • When ready to serve, combine heavy cream, confectioners' sugar, and vanilla for topping in a chilled mixing bowl. Beat with an electric mixer fitted with a whisk attachment until medium-soft peaks form. Spoon the whipped cream on top of the pie.

Nutrition Facts : Calories 934.1 calories, Carbohydrate 98.1 g, Cholesterol 174.4 mg, Fat 57.1 g, Fiber 3.5 g, Protein 12.8 g, SaturatedFat 25.3 g, Sodium 492.6 mg, Sugar 41.8 g

PEANUT BUTTER 'N' BANANA PUDDING



Peanut Butter 'n' Banana Pudding image

WHEN my grandmother cooked at a small country school, she earned the reputation of good cook. This recipe was given to her when she was a young mother and it has been a family favorite for years. The bananas pair well with the creamy homemade pudding and the peanuts add a nice crunch.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 servings.

Number Of Ingredients 9

3/4 cup packed brown sugar
1 tablespoon cornstarch
1 cup 2% milk
1 egg, beaten
1 tablespoon peanut butter
1/2 teaspoon butter
1/2 teaspoon vanilla extract
1 medium banana, sliced
1 tablespoon chopped dry roasted peanuts

Steps:

  • In a small saucepan, combine the brown sugar, cornstarch and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the peanut butter, butter and vanilla. Cool for 15 minutes, stirring occasionally. , Transfer to dessert dishes. Refrigerate if desired. Just before serving, top with banana slices and peanuts.

Nutrition Facts : Calories 565 calories, Fat 13g fat (4g saturated fat), Cholesterol 118mg cholesterol, Sodium 191mg sodium, Carbohydrate 106g carbohydrate (93g sugars, Fiber 2g fiber), Protein 11g protein.

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2014-07-25 Mix chocolate chip and peanut butter in bowl (and heavy cream if using). Microwave for about 30 seconds, stir. Microwave for another 15-30 seconds and stir until smooth.
From fiestafriday.net


PEANUT BUTTER BANANA CREAM PIE - OH SWEET BASIL
2021-03-07 Instructions. In a large bowl, combine the pudding and milk and set aside. In another bowl, beat the cream cheese and peanut butter until smooth, and then add the sweetened condensed milk and beat again until smooth. Add the pudding into the cream cheese mixture and stir until evenly combined.
From ohsweetbasil.com


CHOCOLATE BANANA PEANUT BUTTER PIE - WISHES AND DISHES
2013-07-25 1 medium to large sized banana, mashed 1/3 cup half and half 1/4 cup mini chocolate chips. Chocolate Layer: 1/2 cup semi sweet chocolate chips 1 1/2 tablespoons butter 1/2 tablespoon corn syrup, dark or light. DIRECTIONS: In a large bowl, cream the cream cheese, peanut butter and sugar until smooth. Add in the mashed banana and blend until ...
From wishesndishes.com


WORLD'S BEST BANANA CREAM PIE | AMBITIOUS KITCHEN
2021-11-12 Once pie and filling are cold and you are ready to serve, make the whipped cream topping: Add heavy whipped cream, powdered sugar and vanilla extract to the bowl of an electric mixer (or use a hand mixer!); beat on high until cream reaches stiff peaks. Taste and add additional sugar if necessary and mix once more.
From ambitiouskitchen.com


BANANA PUDDING PEANUT BUTTER PIE RECIPE - THE GOLD LINING GIRL
2018-03-20 A layer of fresh banana slices, followed by a layer of banana pudding, and topped with light, mousse-y, traditional no-bake peanut butter pie filling! This Banana Pudding Peanut Butter Pie recipe is easily thrown together in a store-bought prepared crust, so it’s ready in minutes, but if you want to go an extra step, try a Nilla wafer crust!
From thegoldlininggirl.com


CHOCOLATE PEANUT BUTTER BANANA BLENDER PUDDING - ONE SWEET MESS
2014-03-08 Blender pudding is made by taking frozen bananas and whipping them in the blender with vanilla almond milk, liquid coffee creamer, peanut butter, vanilla extract, cocoa powder, and mini chocolate chips. The cocoa powder creates the rich chocolate base and the chips add bursts of crunchy chocolate flavor. The result is a super thick pudding ...
From onesweetmess.com


NO BAKE CHOCOLATE PEANUT BUTTER PIE - CRAZY FOR CRUST
2021-10-23 Instructions. Whisk pudding mix and milk, then whisk in peanut butter. Mixture will be thick. Fold in half the container (4 ounces/113g) Cool Whip. Spread mixture in prepared pie crust. Cover and chill 4 hours or overnight. Before serving, top with remaining Cool Whip and chopped peanut butter cups.
From crazyforcrust.com


PEANUT BUTTER BANANA CREAM PIE - THE BAKER CHICK
Pour the egg mixture back into the pot with the rest of milk. In a small bowl combine the remaining 1/4 cup of milk with the cornstarch until thick and combined. Pour it into the milk mixture and turn the heat back up to medium. Whisk constantly until very thick and bubbling like lava. Remove from heat and stir in the vanilla and butter.
From thebakerchick.com


CHOCOLATE, PEANUT BUTTER AND BANANA PIE RECIPE - COOKING CHANNEL
Directions. For the crust: Spray a 10-inch pie pan with nonstick cooking spray. Combine the cookies, sugar and butter in a food processor and pulse until crumbs form. Press into the pan and allow to set in the refrigerator, 2 hours. For the filling: In the bowl of a stand mixer running on low speed, combine the bananas, cream cheese, peanut ...
From cookingchanneltv.com


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