Peanut Butter Banana Ice Box Pie

Peanut Butter Banana Icebox Pie has a buttery peanut butter cookie crust and a creamy peanut butter filling over a layer of sweet bananas. It freezes well, so it's easy to keep on hand for impromptu celebrations, potlucks, and those times you need a dessert fast! The peanut butter cookie crust will need 10 minutes of baking - or you can use a purchased crumb crust.

Course Dessert

Cuisine American - Southern

Prep Time 10

Chilling time 8

Total Time 8 10

Servings

Calories 800kcal

Author Marye Audet-White

Ingredients

Crust

2 cups peanut butter cookie crumbs or 1 9-inch graham cracker crust
⅓ cup butter melted

Filling

1-½ cups heavy cream divided use
8 ounces cream cheese softened to room temperature
1 cup creamy peanut butter don't use natural or the kind you have to stir in the oil
½ cup light brown sugar packed
2 teaspoons vanilla extract
2 large bananas sliced

Instructions

Crust

Preheat oven to 350°.
Stir together crust ingredients; firmly press on bottom and up sidesof a lightly greased 9-inch pie plate.
Bake 10 to 12 minutes or until lightly browned.
Remove from oven to a wire rack, and cool completely.
Or use a purchased graham cracker crust

Filling

Beat softened cream cheese, peanut butter, and brown sugar with the paddle of a stand mixer on low until well mixed and no longer grainy.
Add ¼ cup whipping cream and continue to mix on low, scraping the bowl as needed, until the mixture is fluffy.
Set aside.
Beat vanilla and remaining 1 -¼ cups whipping cream at high speed until stiff peaks form.
Gently fold one-third whipped cream mixture into peanut butter mixture.
Fold in remaining whipped cream mixture.
Arrange banana slices in bottom of crust.
Spoon peanut butter mixture over bananas.
Cover and chill 8 hours.

Notes

Storage:

You can store leftovers, tightly covered, in the fridge for up to two days.

Freeze for up to 3 months. Thaw in the refrigerator overnight before serving. The bananas may lose some of their texture during freezing.

Tips:

- Buy regular creamy peanut butter, like the kind from Jif or Skippy. All-natural peanut butter is extra oily and often separates.

- While baked recipes often call for overripe bananas, you should use just-ripe bananas for no-bake pies. Otherwise, the bottom of your pie will become mushy.

- Soften your cream cheese before blending it with the peanut butter and brown sugar. You can’t mix cold cream cheese!

- Use heavy cream straight from the fridge. Ice-cold heavy cream whips much better than room-temperature cream.
- Fold whipped cream in gently or the whole thing can deflate and become runny.

Nutrition