Ingredients
Crust and First Layer
- 12 chocolate sandwich cookies
- 3 tablespoons butter melted
- 3/4 cup hot fudge sauce room temperature, plus additional for serving
- 2 bananas sliced
Whipped Cream
- 1 cup heavy cream
- 1 tablespoon cornstarch
- 1 tablespoon powdered sugar
Filling
- 8 ounces cream cheese
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/4 cup heavy cream
Instructions
Crust and First Layer
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Place cookies in a large freezer bag and crush using a rolling pin. Or pulse in a food processor.
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Combine crumbs with melted butter in a small bowl. Press into bottom of an 8×10 inch springform pan or pie plate.
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Pour fudge sauce over crust and place bananas in a single layer over the fudge sauce.
Whipped Cream
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In a medium bowl, whip heavy cream with an electric mixer for 2-3 minutes, or until soft peaks form.
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Add cornstarch and powdered sugar and beat until firm peaks form. Transfer to a plate or small bowl and set aside.
Filling
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Combine cream cheese, peanut butter, and vanilla in the same bowl used for whipped cream. Beat for 2 minutes, or until smooth.
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Add powdered sugar and beat for 1 minute. Add the heavy cream and beat for 30 seconds, or until smooth and creamy.
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Use a spatula to gently stir in the whipped cream until combined.
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Scoop the filling over the bananas and spread with a spatula to form an even layer.
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Place in pie in the refrigerator and chill for at least 2 hours, or until firm. Slice and drizzle with hot fudge sauce before serving.
Nutrition Facts
Calories: 730
Fat: 50g
Saturated Fat: 22g
Cholesterol: 94mg
Sodium: 473mg
Potassium: 502mg
Carbohydrates: 63g
Fiber: 4g
Sugar: 41g
Protein: 13g
Vitamin A: 1077%
Vitamin C: 3%
Calcium: 86%
Iron: 3%