No Bake Reese Peanut Butter Chocolate Banana Cream Pie
A peanut butter graham cracker crust filled with bananas, Reese's spread, vanilla pudding and whipped cream, topped with peanut butter cups, chocolate shavings and salted peanuts -- the best banana cream pie you'll ever have!
Prep Time 25minutes
Total Time 25minutes
Author Ashley Fehr
1/2cupsmooth peanut butter
2cupsgraham cracker crumbs
1 1/2cupsReese Peanut Butter Chocolate Spread
1instant vanilla pudding mix
chocolate shavings, salted peanuts, or peanut butter cups for garnish as desiredoptional
Crust: In a medium bowl, microwave peanut butter in 15 second intervals, stirring each time, until melted (warm enough to stir easily). Add graham cracker crumbs to bowl and stir until combined.
Pour crumb mixture into a deep dish 9" pie plate and press into the bottom and up the sides. Be sure to press firmly so the crust will hold together.
Pie: Lay bananas over the bottom of the crust.
In a small bowl, microwave Reese spread in 10-15 second intervals, stirring each time, until easily poured and spread. Pour over bananas in the crust.
Combine pudding mix and milk with a whisk until smooth. Pour over Reese spread.
With an electric mixer, whip cream until soft peaks form. Add powdered sugar and vanilla and continue whipping until stiff peaks form. Spread whipped cream over pudding in pie crust.
Top with optional garnishes as desired and refrigerate at least 3-4 hours before serving.
I have made cream pies with homemade vanilla pudding before, and I haven't found a homemade vanilla pudding that I like as much as the boxed mix (I know! No judging) -- feel free to use homemade vanilla pudding if you prefer.