Peanut Butter Chocolate and Banana Hand Pies

Need a helper in the kitchen? The classic combo of peanut butter, chocolate and banana is sure to bring the kids running! This easy, grab-and-go dessert is fun to make and even more fun to eat.

  • Thawing time: 15 minutes
  • Baking time: 15 minutes
  • Makes: About 10 hand pies


Hand Pies

1 box of frozen (9-inch/23-cm) deep dish pie shells
1 egg
1 tbsp (15 mL) water
½ cup (125 mL) peanut butter
¼ cup (60 mL) chocolate chips
1 small banana
Granulated sugar for sprinkling

Glaze (optional)

½ cup (125 mL) chocolate chips
2 tbsp (30 mL) peanut butter


Barely chopped peanuts


Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Thaw pie shells according to package directions, 10 to 15 minutes. In a small bowl, whisk egg with water and set aside.

On a floured surface, working with one pie shell at a time (leave other thawed shell in fridge), gently flatten sides of pie shell and roll dough flat into a circle. Using a 3-inch (7.5-cm) floured cookie cutter, cut out circles. Place on prepared baking sheet. Gather scraps, reroll and cut out circles. You should have a total of 9 or 10 circles.

Evenly dollop the circles with peanut butter, spreading to within ½ inch (1 cm) of edges. Sprinkle with chocolate chips, then top with 2 thin slices of banana. Brush edges of pastry with egg mixture.

Remove remaining pastry from fridge. Repeat rolling out and cutting of 9 or 10 pastry circles. Top each prepared bottom pastry with a pastry circle. Seal edges by pressing with your fingers, then press edges firmly using the tip of a fork. Brush pastry with egg mixture; sprinkle with sugar. Cut two small slits in the top of each pie.

Bake in centre of preheated oven, about 15 minutes, until edges are a deep brown and pastry is baked through. Remove to a rack to cool completely.

If making glaze, melt chocolate chips with peanut butter in the microwave, about 1 minute, or until it can be stirred together smoothly. Drizzle over pies and top each with peanuts. Refrigerate to harden glaze quickly. Hand pies will keep well, stored in an airtight container for 1 to 2 days.


Per hand pie: 250 calories, 16 g fat (5 g saturated fat, 0 g trans fat), 25 mg cholesterol, 90 mg sodium, 20 g carbohydrate, 2 g fibre, 6 g sugars, 6 g protein