Recipe Detail

Peanut Butter Banana Cream Pie with Fudge Sauce

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Number of Servings:


  1. 1 0 - pastry for 9-inch pie crust
  2. 1 1/2 cups - cream cheese
  3. 3/4 cups - powdered sugar
  4. 3/4 cups - creamy peanut butter
  5. 2 tablespoons - milk
  6. 1/2 cups - roasted peanuts
  7. 3 cups - heavy cream
  8. 3 0 - bananas
  9. 1/4 cups - granulated sugar
  10. 1 cups - unsweetened chocolate
  11. 1 cups - heavy cream
  12. 2/3 cups - granulated sugar
  13. 2/3 cups - packed light brown sugar
  14. 1/3 cups - butter


Preheat oven to 375 degrees Fahrenheit. Line a 9-inch, deep-dish pie pan with crust and crimp the edge decoratively. Bake until crust is lightly browned and somewhat dry, about 10 minutes. Set aside to cool.
In a large bowl with an electric mixer, combine cream cheese, powdered sugar and peanut butter. Beat on medium speed until light and fluffy. Add the milk and half the peanuts, and beat to mix everything well. In another bowl, beat 2 cups of the cream with an electric mixer until it thickens and holds firm peaks. Fold cream into the peanut butter mixture to gently combine for a smooth, thick filling. Fold in the sliced bananas and pour into the prepared crust. Smooth out filling, mounding it into a nice peak at the center. Cover and refrigerate at least 2 hours.
When ready to serve, combine the remaining 1 cup cream with the granulated sugar in a medium bowl. Beat with an electric mixer until the cream holds firm peaks. Spread it on top of the pie and sprinkle with the remaining peanuts. Serve cold, with Fudge Sauce (below).
Fudge Sauce: Place 1 cup (6 ounces) finely chopped, unsweetened chocolate in a medium heatproof bowl; set aside. In a medium saucepan over medium heat, combine heavy cream, granulated sugar, brown sugar and butter. Cook, stirring, to melt butter and dissolve sugars into a smooth sauce. Pour the warm cream mixture over the chopped chocolate, stirring to melt the chocolate and combine everything into a smooth, thick fudge sauce. Makes about 3 cups.


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