As I write the blurb for this Banana Pudding Peanut Butter Pie recipe, I’m on the plane back home to Tampa from visiting my family in Erie, Pennsylvania. Yes, that Erie, Pennsylvania! The massive blizzard finally put us on the map!!
It’s a small city, so unless you’re from the northeast, most people aren’t necessarily familiar with Erie, but we had the most epic snowstorm on Christmas Day, and my little hometown made the national news. Exciting stuff for us. Let alone the 60 inches of snow we got in just a few short days — over half of it fell on Christmas Day itself. It was INSANE!
I’ve never seen so much snow in my life!! Though not many people would’ve! It was over 5 feet, and you just would not believe your eyes. I grew up there, and Erie-ites are accustomed to snowy winters – we typically got a heap-ton of lake effect snow most years — but this was one for the record books. Most of my family didn’t make it in for Christmas, so it was a very different holiday for us than usual, but it was a memorable one, to say the least.
Anyway, I usually write these blurbs a few weeks before they post, so I don’t know how timely this will be, but Christmas was only a few days ago as I’m writing, and the blizzard still feels very relevant right now. Lol! Also, I want to make sure that I say Happy Holidays and Happy New Year!! I hope your holidays were splendid and unforgettable.
We almost always make my Grandma’s No Bake Peanut Butter Pie recipe, no matter what season or holiday, but this past Christmas was a rare occasion where we didn’t make it! With all the variations I’ve made on that peanut butter pie recipe, like this Reese’s Cup No Bake Peanut Butter Pie recipe, I can’t believe I didn’t think of this Banana Pudding Peanut Butter Pie recipe sooner, but at least we have it now.
The idea kinda came from my S.O. In early December, he looked at me and told me to make something that would use up our bananas. It’s exceptional that I can get my hands on bananas at all because he eats them so quickly, but we had quite a few to use up.
I was planning on making a new version of that peanut butter pie recipe anyway, and as soon as he told me to use up some bananas, the idea just clicked. I discovered that I already had two boxes of banana pudding on hand too, so here we have it — a Banana Pudding Peanut Butter Pie. It was meant to be.
A layer of fresh banana slices, followed by a layer of banana pudding, and topped with light, mousse-y, and traditional no-bake peanut butter pie filling! This Banana Pudding Peanut Butter Pie is easily thrown together in a store-bought prepared crust so it’s ready in minutes, but if you want to go an extra step, try a Nilla wafer crust! I plan to do that next.
Recipe aside, does anyone have a fantastic snowstorm story to share??! J
Banana Pudding Peanut Butter Pie Recipe
- 2 Banana peeled, sliced into 1/2-inch pieces
- 1 Graham Cracker Pie Crust
- 2 Instant Banana Cream Pudding Mix
- 2 Cold Milk
- 0.75 Creamy Peanut Butter
- 4 Reduced Fat Cream Cheese softened
- 1 Pure Vanilla Extract
- 1 Powdered Sugar
- 1 Whipped Topping thawed, plus more for garnish
- Arrange banana slices in a single layer in the pie crust.
- In a medium bowl, whisk together pudding mix and milk, stirring until thickened.
- Spread pudding mixture carefully over bananas in the pie crust.
- Place in refrigerator to chill while preparing peanut butter filling.
- In a large mixing bowl, beat peanut butter, cream cheese, vanilla, powdered sugar, and half the whipped topping (eyeball it) until creamy.
- Fold in remaining whipped topping.
- Spread over banana pudding mixture in the pie crust.
- Refrigerate to chill, at least 30 minutes.
- Garnish with additional whipped topping.
- Cut and serve.
- Store in refrigerator.