How about a scrumptious, easy, no-bake peanut butter banana cream pie infested with chocolate spiders crawling on caramel sauce spider webs for Halloween? It’s a simple and easy pie recipe, yet it scores extremely high on the lushness scale.
I used homemade caramel sauce to make the spider webs, but store bought would also work. You can also use chocolate sauce. The chocolate spiders are made from melted chocolate piped into a plastic spider mold. You can find spider molds in craft stores. Alternatively, you can pipe spiders with a small round tip and freeze them.
For a non-Halloween day, one option is to spoon the topping and pile it high on the pie for a simple homey feel. Or you can pipe the topping out of a pastry bag and just garnish the pie with peanuts or even chocolate chips.
Let’s have a slice of that peanut butter banana cream pie made for Halloween.
Moving on to the next pie. Not that it would taste differently from the first since they’re both made from the same recipe.
It’s lush as a midsummer night’s dream!
Yummy, delicious, scrumptious, easy, no-bake peanut butter banana cream pie will have everyone asking for seconds and thirds.
I made the same recipe twice to show a couple of ways you can have fun with pie. Instead of using homemade graham crackers for the crust, I used store bought since I was just going to crush them anyway. After pressing the crust onto the pie plate, lightly run a fork on the surface to make ridges that will give it some traction. Pour the filling into the pie shell and pile the whipped topping on high. Chill the luscious peanut butter banana cream pie until set and that’s it. Enjoy!
- 2 ¼ cups finely crushed graham crackers (240 g)
- 8 tablespoons melted, unsalted butter ( 113 g)
- 3 tablespoons granulated sugar (45 g)
- ¼ teaspoon salt
- 2 cups heavy cream (426 g)
- one 8-ounce package cream cheese (226 gg)
- ¾ cup granulated sugar (156 g)
- 1 teaspoon vanilla extract
- 1 large ripe banana pureed (138 g)
- 1 cup smooth peanut butter (260 g)
- ¼ cup granulated sugar (52 g)
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips, melted
- 1 tablespoon canola oil
- Caramel sauce, homemade or store bought (chocolate sauce will also work)
- For the crust (can also be mixed by hand), in the bowl of a food processor, pulse crushed graham crackers, sugar and salt. Add the butter and pulse until the mixture is completely moist. The mixture will be crumbly and not form a dough ball.
- Transfer the crumb mixture into a deep 9-inch pie dish and press the mixture evenly along the bottom and sides of the dish using your fingers or the back of a large spoon. Lightly run a fork on the surface of the crust to make ridges that will give the filling a bit more traction later. Set aside.
- For the pie filling, in the bowl of a stand mixer, beat the cream cheese with a flat beater until smooth. Add ¾ cup sugar and beat until well incorporated. Gradually pour in the heavy cream and beat until completely smooth and blended. Remove the flat beater and switch to a wire whip. Whip the cream mixture on medium high. Add the vanilla extract. Continue whipping until firm. Transfer the whipped cream mixture to another bowl.
- You don’t have to wash the electric mixer bowl, the flat beater and the wire whip. With the flat beater, beat the peanut butter and pureed banana until smooth and well blended. Add ¼ cup sugar and salt and beat further to combine.
- Remove the flat beater and switch to the wire whip. Add half of the whipped cream mixture into the peanut butter mixture. Whip on medium high until fluffy and well combined. Pour the filling into the prepared crust and spread it evenly.
- Top the pie with the remaining half of the whipped cream mixture. You can either spoon the whipped cream on top of the pie or transfer it into a pastry bag and pipe it.
- Chill the pie in a pie keeper in the refrigerator until completely firm, preferably overnight. Garnish the pie with a few peanuts just before serving.
- Optional: to decorate the pie for Halloween, fill a small squeeze bottle with caramel sauce or chocolate sauce, homemade or store bought is fine. To make a spider web, after step 6 above, pipe circles of graduating sizes starting with a small circle in the center. Drag a toothpick lightly starting from the center outwards towards the largest outer circle. Repeat throughout the entire circle. To make chocolate spiders, melt semi-sweet chocolate chips in a double boiler. Add the canola oil and mix until well blended. Pour the chocolate mixture into a squeeze bottle. Squeeze the chocolate into plastic spider molds. Freeze for about 5 minutes then turn out the spiders from the mold. Decorate the pie with chocolate spiders on the caramel sauce spider webs.
Peanut Butter Banana Cream Pie