Skip to Content
Menu

No Bake Peanut Butter Banana Pie

  • Jump to Recipe
  • Save
Updated Sep 20, 2016
  • Save
  • Share
  • Jump to Recipe
Turn that oven off! You can make a dreamy, peanut buttery pie loaded with bananas and marshmallows without heating up the kitchen.

No Bake Peanut Butter Banana Pie

  • Prep Time 20 min
  • Total 8 hr 20 min
  • Servings 8
  • Ingredients 8
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

  • 20 creme-filled peanut butter sandwich cookies
  • 3 tablespoons butter or margarine, melted
  • 2 medium bananas, sliced
  • 1 cup whipping cream
  • 1 jar (7 oz) marshmallow creme
  • 3/4 cup creamy peanut butter
  • 1 cup miniature marshmallows
  • 1/4 cup chopped peanuts

Instructions

  • Step 
    1
    In food processor, place cookies. Cover; process until cookies are ground. With food processor running, pour butter through feed tube; process just until blended. Press crumb mixture in bottom and up side of ungreased 9-inch glass pie plate. Place bananas over crust.
  • Step 
    2
    In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. (Do not overbeat.) Beat in marshmallow creme and 1/2 cup of the peanut butter. Spread over bananas in crust. Sprinkle with marshmallows and peanuts. Cover; refrigerate 8 hours or until set.
  • Step 
    3
    In small microwavable bowl, microwave remaining 1/4 cup peanut butter uncovered on High 30 seconds or until melted. Drizzle over pie. Store covered in refrigerator.

Nutrition

560 Calories
34g Total Fat
11g Protein
59g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
560
Total Fat
34g
0%
Saturated Fat
12g
0%
Sodium
240mg
0%
Total Carbohydrate
59g
0%
Dietary Fiber
3g
0%
Protein
11g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 5 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved