Peanut Butter Chocolate Banana Cream Pie Recipes

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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

CHOCOLATE BANANA CREAM PIE



Chocolate Banana Cream Pie image

My husband loves banana cream pie, and I like chocolate, so I combined the two. It's our favorite dessert, which means I get a lot of practice making it!

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 12

1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1-1/2 cups milk
1 cup heavy whipping cream
3 eggs yolks, lightly beaten
1 tablespoon butter
2 teaspoons vanilla extract
1 pastry shell (9 inches), baked
4 ounces semisweet chocolate, melted
2 medium firm bananas, sliced
Whipped cream and chocolate shavings, optional

Steps:

  • In a saucepan, combine the sugar, cornstarch and salt. Gradually add milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Add a small amount to egg yolks; mix well. Return all to the pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from the heat; stir in butter and vanilla. , Pour half into the pastry shell; cover and refrigerate. Add chocolate to remaining custard; mix well. Cover and refrigerate for 1 hour. Do not stir. , Arrange bananas over filling. Carefully spoon chocolate custard over all. Refrigerate for at least 2 hours. Garnish with whipped cream and chocolate shavings if desired.

Nutrition Facts : Calories 396 calories, Fat 24g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 225mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE BANANA CREAM PIE



Chocolate Banana Cream Pie image

A creamy layered pie; the layers include chocolate, bananas, and vanilla pudding with coconut. Easy, and very yummy.

Provided by MARBALET

Categories     Desserts     Pies     No-Bake Pie Recipes

Yield 8

Number Of Ingredients 10

1 (9 inch) deep dish pie crust, baked and cooled
2 (1 ounce) squares semisweet chocolate
1 tablespoon milk
1 tablespoon butter
2 bananas, sliced
1 ½ cups cold milk
1 (3.5 ounce) package instant vanilla pudding mix
1 ½ cups shredded coconut
1 ½ cups frozen whipped topping, thawed
2 tablespoons flaked coconut, toasted

Steps:

  • Combine chocolate, 1 tablespoon milk, and butter or margarine in a medium, microwave safe bowl. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pie crust.
  • Arrange banana slices over chocolate.
  • Pour 1 1/2 cups milk into a large bowl. Add pudding mix, and beat with wire whisk for 2 minutes. Stir in 1 1/2 cups coconut. Spoon over banana slices in crust.
  • Spread whipped topping over pie. Sprinkle with toasted coconut. Refrigerate 4 hours, or until set. Store in refrigerator.

Nutrition Facts : Calories 373.1 calories, Carbohydrate 46.7 g, Cholesterol 7.6 mg, Fat 20 g, Fiber 3 g, Protein 4.1 g, SaturatedFat 12.2 g, Sodium 400.2 mg, Sugar 28.2 g

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.

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.

CHOCOLATE BANANA CREAM PIE



Chocolate Banana Cream Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Number Of Ingredients 16

Cocoa powder or confectioners' sugar, for dusting
6 tablespoons (3/4 stick) unsalted butter
1 1/2 ounces bittersweet or semisweet chocolate, chopped
30 chocolate wafer cookies
1 tablespoon sugar
2 to 3 firm, but ripe bananas
2/3 cup granulated sugar
1/4 cup cornstarch
1/8 teaspoon salt
5 large egg yolks, lightly beaten
2 cups whole milk
1/2 cup non-fat evaporated milk
1 3-inch long vanilla bean, split lengthwise and seeds scraped
1 cup heavy cream
2 tablespoons confectioners' sugar, sifted
2 tablespoons sour cream

Steps:

  • 1.To prepare the crust: Lightly dust a 9-inch-diameter glass pie dish with cocoa powder or confectioners' sugar. Melt the butter and chocolate together in a heavy small saucepan over very low heat. Pulse the cookies and sugar in a food processor until the mixture resembles coarse sand. Pulse in the melted chocolate-butter mixture until evenly moistened. Press the crumb mixture evenly into the bottom and up the sides of the dish. Freeze until firm, about 30 minutes.
  • 2.Peel and halve each banana, slice each in half lengthwise. Arrange the bananas cut-side down in concentric circles, on the crust.
  • 3.To prepare the custard: Whisk the sugar, cornstarch, and salt together in a medium saucepan. Vigorously whisk in the yolks, and both milks until smooth. Add the vanilla seeds and pod to the pot. Cook over medium heat, stirring constantly, until mixture starts to thicken and simmer, and reaches about 160 degrees F, about 4 minutes. Once the mixture is simmering, continue to cook 1 minute longer, stirring constantly. Remove from heat, remove the vanilla pod and pour or spread the custard evenly over the bananas. Chill for 2 hours and up to overnight.
  • 4. To prepare the topping: Beat the heavy cream with an electric mixer until it just starts to thicken. Beat in the confectioners' sugar and continue beating until just stiff peaks form. Gently fold in the sour cream, then spoon onto pie to cover the custard. Serve immediately or chill for up to 4 hours.

CHOCOLATE PEANUT BUTTER BANANA CREAM PIE



Chocolate Peanut Butter Banana Cream Pie image

Make and share this Chocolate Peanut Butter Banana Cream Pie recipe from Food.com.

Provided by PumpKIM

Categories     Pie

Time 8h15m

Yield 12 serving(s)

Number Of Ingredients 8

1 graham cracker crust
3/4 cup packed light brown sugar
1/2 cup reduced-fat cream cheese
1/2 cup peanut butter
1 teaspoon vanilla extract
8 ounces frozen whipped topping
1 1/2 cups sliced bananas
1/4 cup chocolate syrup

Steps:

  • Place 3/4 cup brown sugar, cream cheese, peanut butter and vanilla in a bowl and beat with a mixer until smooth.
  • Fold in whipped topping.
  • Arrange bananas on top of the crust.
  • Spread peanut butter cream mixture over the bananas.
  • Drizzle with syrup.
  • Cover and freeze for 8 hours.
  • Let stand for 15 minutes before serving.

Nutrition Facts : Calories 334.4, Fat 17.4, SaturatedFat 7.5, Cholesterol 5.5, Sodium 240.9, Carbohydrate 42.1, Fiber 1.6, Sugar 31.5, Protein 5.1

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.

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