Peanut Butter Banana Chocolate Pudding Pie |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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This is an easy pie I put together one weekend when I was craving peanut butter, chocolate and bananas. The peanut butter layer keeps the crust from getting soggy, so this pie keeps well - that is if it lasts long enough to have leftovers. Any single crust 9 pie shell will work - I prefer a baked crust, but a crumb crust is fine. Cooking time is pie chilling time. Ingredients:
9 inches pie crusts, pre-baked if needed |
5 ounces chocolate pudding, box cook and serve style |
3 cups whole milk |
4 ounces cream cheese |
1/3 cup peanut butter, creamy style |
1/2 cup powdered sugar |
1 teaspoon vanilla extract |
2 medium bananas, peeled and sliced 1/4 inch thick |
Directions:
1. If using a baked pie crust, pre-bake in a 9 pan and cool before proceeding.
2. If using a crumb crust, prepare a 9 pan accordingly.
3. Mix cream cheese, peanut butter, powdered sugar and vanilla and blend until smooth using a mixer on medium speed.
4. Gently spread the peanut butter mixture in an even layer into the prepared pie shell, including the sides of the pie crust. A rubber or silicone spatula works well.
5. Press sliced bananas into the peanut butter mixture, standing up around the sides of the pie shell, and a layer in the bottom.
6. Cook the pudding mix according to box directions, cool five minutes and then pour into pie shell over the bananas.
7. Smooth the pudding, cover with plastic wrap, and chill at least 3 hours before serving.
8. Serve topped with whipped cream or whipped topping.
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