Peanut Butter Banana Refrigerator Pie Recipe


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
  • 8 ounces cream cheese
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1/4 cup heavy cream


Crust and First Layer
  1. Place cookies in a large freezer bag and crush using a rolling pin. Or pulse in a food processor.

  2. Combine crumbs with melted butter in a small bowl. Press into bottom of an 8×10 inch springform pan or pie plate.

  3. Pour fudge sauce over crust and place bananas in a single layer over the fudge sauce.


Whipped Cream
  1. In a medium bowl, whip heavy cream with an electric mixer for 2-3 minutes, or until soft peaks form.

  2. Add cornstarch and powdered sugar and beat until firm peaks form. Transfer to a plate or small bowl and set aside.


  1. Combine cream cheese, peanut butter, and vanilla in the same bowl used for whipped cream. Beat for 2 minutes, or until smooth.

  2. Add powdered sugar and beat for 1 minute. Add the heavy cream and beat for 30 seconds, or until smooth and creamy.

  3. Use a spatula to gently stir in the whipped cream until combined.

  4. Scoop the filling over the bananas and spread with a spatula to form an even layer.

  5. 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%

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