Peanut Butter Banana Cream Pie

Peanut butter and banana are the perfect pairing to work together in this twist on a classic banana cream pie. It’s nostalgia in a pie!

  • Prep time: 30 minutes
  • Baking time: 10 minutes
  • Refrigeration time: 5 hours
  • Cooking time: 10 minutes
  • Makes 8 servings


9-inch (23-cm) frozen deep-dish pie crust


2 cups (500 mL) milk, preferably homogenized
⅔ cup (150 mL) granulated sugar
¼ cup (60 mL) cornstarch
½ tsp (2 mL) salt
⅛ tsp (0.5 mL) nutmeg
2 eggs
½ cup (125 mL) peanut butter
1 tsp (5 mL) vanilla


2 tbsp (30 mL) peanut butter
1 large banana
1 cup (250 mL) whipping cream
1 tbsp (15 mL) granulated sugar


Preheat oven to 400°F (200°C). Bake crust as per package directions for a completely baked pie shell. Cool completely.

Meanwhile, heat milk in a large pot just until tiny bubbles form around outside edge of pan. In a medium bowl, whisk sugar with cornstarch, salt, nutmeg and eggs until well blended. Gradually whisk in about half the hot milk until blended. Then gradually whisk egg mixture back into hot milk in pan. Set over medium-high, stirring continuously to bring to a boil. Reduce heat and simmer gently, stirring continuously 1 more minute. Stir in peanut butter and vanilla until blended. Scrape into a bowl. Place a piece of plastic wrap on directly on mixture to prevent a skin from forming. Refrigerate about 1 hour.

Gently spread pie shell base with 2 tbsp (30 mL) peanut butter. Thinly slice half the banana and scatter evenly over the peanut butter. Whisk filling and evenly spread half over bananas. Repeat layering with remaining banana and filling. Place a piece of plastic directly on filling. Refrigerate 4 to 8 hours.

Just before serving, whip cream with 1 tbsp (15 mL) sugar. Gently spread and swirl over filling. Serve immediately.


Per serving: 480 calories, 30 g fat (13 g saturated fat, 0.4 g trans fat), 95 mg cholesterol, 360 mg sodium, 43 g carbohydrate, 2 g fibre, 25 g sugars, 11 g protein