A family friend bought us desserts a couple of weeks ago and it included a slice of this absolutely delicious pie. I knew I had to try to recreate it! It’s my favorite kind of dessert to make (and eat!) because it so simple, yet so good.
This pie is basically a shortbread crust, layered with sliced bananas, peanut butter cream, dark chocolate pudding, and homemade whipped cream. Each layer is easy to make and prep in advance. The reason it’s so good is that it’s a winning combination. Who doesn’t love bananas, peanut butter, and chocolate?
The shortbread crust is one that I’ve used before (for both my Mini Pumpkin Cheesecakes and Mini Lemon Matcha Cheesecakes). Use a deep set pan so that you have more than enough room for each layer plus a generous amount of whipped cream. The peanut butter cream is a simple mixture of butter, peanut butter, powdered sugar, heavy cream, vanilla extract, and salt. And the dark chocolate pudding is made just like pastry cream and is so rich and perfect.
Everything needs ample time to cool and set, so make sure to account for enough time. It’s best to prep things the night before serving (at least for the pudding), to ensure that everything will be set by the time you slice into it. Don’t forget you’ll need to chill the entire thing at the end too!
Store any leftovers in an airtight container for up to 1 week.
Peanut Butter Chocolate Banana Pie
For the shortbread crust:
- 3/4 cup unsalted butter, softened
- 6 tbsp granulated sugar
- 2 1/4 cups all-purpose flour
For the peanut butter cream:
- 5 tbsp unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1/3 cup heavy cream, at room temperature
- 1 tsp vanilla extract
- 1/4 tsp salt
For the dark chocolate pudding:
- 1 large egg
- 2 large egg yolks
- 6 oz bittersweet chocolate
- 2 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup golden brown sugar
- 2 tbsp unsweetened cocoa powder
- 2 tbsp cornstarch
- 1/4 tsp sea salt
- 2-3 cups heavy whipping cream
- powdered sugar, to taste
- 5-6 large bananas
Make the dark chocolate pudding:
- Place the milk, cream, and half of the brown sugar in a medium saucepan over medium-high heat. Whisk to combine and bring to a boil.
- While the milk is heating, mix together the cornstarch and cocoa powder with the rest of the sugar in a small-medium bowl.
- Whisk the egg and egg yolks into the cornstarch/sugar mixture until smooth.
- Whisking constantly and vigorously, add the boiling milk mixture a 1/2 cup at a time. Make sure to whisk quickly to ensure the eggs don't curdle. Continue until half the milk mixture is now in the cornstarch bowl.
- Pour it back into the saucepan and bring it back to a simmer.
- Whisk in butter, chocolate, vanilla, and salt until smooth.
- Pour into a bowl and allow to cool slightly. Put plastic wrap on the surface of the pudding to prevent the formation of skin. Place in the fridge until cold, at least 4 hours.
Make the shortbread crust:
- Mix butter, sugar, and flour in a food processor or with your hands. It should have the consistency of wet sand.
- Press into a 9×13" pan. Using a fork, poke holes in the bottom so it doesn't puff up in the oven.
- Bake at 400° for 15-20 minutes. The edges should be browned.
- Allow the crust to cool completely before assembling.
Make the peanut butter cream:
- Using a handheld mixer or a stand mixer, beat the butter on medium until creamy.
- Add the peanut butter, powdered sugar, heavy cream, vanilla extract, amd salt. Mix on low until combined. Increase to high speed and beat for 3 minutes Add more powdered sugar if it is tool thin.
- Cover tightly and refrigerate for at least 1 hour, or up to 5 days in advance.
Assemble the pie:
- In a medium bowl, beat the heavy whipping cream and powdered sugar with a handheld mixer. Keep beating until you achieve firm peaks.
- Slice the bananas into 1/2" slices. Layer evenly across the entire surface of your shortbread crust.
- Next, with a rubber spatula, spread on the peanut butter cream evenly. This may be hard to do without moving the bananas, so go slow and be careful.
- Spread the chocolate pudding over the peanut butter cream in an even layer. Then, do the same with the whipped cream.
- Place the entire pie into the refrigerator and chill for at least 1 hour before slicing.
- Sprinkle with dark chocolate shavings and enjoy!