Gluten-Free No-Bake Peanut Butter Banana Cream Pie
Indulgent layered dessert featuring a crunchy Nutter Butter cookie crust filled with silky peanut butter cream, fresh banana slices, and hot fudge. The combination of creamy pudding-based filling and freshly whipped cream creates a luxurious texture that balances the rich peanut butter with sweet banana flavors. Perfect for potluck dinners, birthday celebrations, or when you want an impressive dessert without complicated techniques. This version stands out with its convenient cookie crust and layered construction that showcases each component beautifully.
Ingredients
- 22 Nutter Butter cookiesgraham crackers1:1gluten-freedairy-free
use gluten-free cookies
- ⅓ cup butter, melted
- 1 cup 2% milk
- 1 3.4-ounce package instant vanilla pudding mix
- 1 cup peanut butter
- 4 oz cream cheese, softened
- ½ cup sweetened condensed milk
- ⅓ cup hot fudge ice cream topping, warmed in microwave
- 1 small banana, sliced
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- chocolate curls made from semi-sweet chocolate bar
Instructions
- 1
Preheat oven to 350 degrees
- 2
Process cookies in food processor until finely ground
- 3
Transfer to medium bowl and mix with melted butter
- 4
Press mixture firmly into bottom and up sides of 9-inch pie plate
- 5
Bake for 6-8 minutes until lightly browned, then cool on wire rack
- 6
Whisk pudding mix and milk for 2 minutes until thick
- 7
Beat peanut butter, cream cheese, and condensed milk until smooth using electric mixer
- 8
Stir pudding mixture into peanut butter mixture
- 9
Beat heavy cream with whisk attachment, gradually adding sugar until stiff peaks form
- 10
Fold about 1 cup whipped cream into peanut butter mixture
- 11
Spread warmed hot fudge sauce on bottom of cooled crust
- 12
Arrange banana slices over hot fudge
- 13
Pour peanut butter mixture over bananas
- 14
Top with remaining whipped cream
- 15
Refrigerate for at least 1 hour
- 16
Garnish with chocolate curls before serving
Tips
Press the cookie crust firmly and evenly to prevent cracking when slicing the finished pie.
Warm the hot fudge slightly in the microwave for easier spreading without disturbing the banana layer.
Slice bananas just before assembly to prevent browning and maintain fresh appearance.
Good to Know
Cover and refrigerate up to 3 days. Best served within 24 hours for optimal banana freshness.
Can be assembled up to 1 day ahead. Add chocolate curls just before serving.
Slice with sharp knife wiped clean between cuts. Serve chilled directly from refrigerator.
Common Mistakes
Don't skip chilling time to ensure proper setting of cream layers.
Avoid overmixing whipped cream to prevent it from becoming grainy or separating.
Press crust firmly to avoid crumbling when slicing the finished pie.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
FAQ
Can I make this pie without baking the crust?
Yes, but baking creates a sturdier crust that holds together better when slicing. If skipping baking, chill the pressed crust for 30 minutes before filling.
How long will this pie keep in the refrigerator?
The pie keeps well for up to 3 days covered, though the bananas may brown slightly after the first day. For best appearance and texture, serve within 24 hours.
Can I freeze this peanut butter banana pie?
Freezing is not recommended as the cream filling may separate and bananas become mushy when thawed. The texture changes significantly after freezing.