Banana Cream & Peanut Butter Mousse Pie Recipe

Name: Banana Cream & Peanut Butter Mousse Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cups graham cracker crumbs; 2 tablespoons sugar; 1/4 cup butter, melted; 3/4 cup milk chocolate chips, melted; 1/3 cup packed brown sugar; 2 teaspoons cornstarch; 1/8 teaspoon salt; 1 cup heavy whipping cream; 1/2 cup 2% milk; 3 egg yolks, beaten; 1 tablespoon butter; 1-1/2 teaspoons vanilla extract; 3 medium bananas, sliced; 1 teaspoon lemon juice; 3/4 cup peanut butter chips; 1-1/4 cups heavy whipping cream, divided; 4-1/2 teaspoons creamy peanut butter; 4-1/2 teaspoons confectioners' sugar; 1 teaspoon vanilla extract; 2 tablespoons milk chocolate chips; 1 tablespoon peanut butter chips; 1 teaspoon butter

Servings: persons

1-1/4 cups graham cracker crumbs
2 tablespoons sugar
1/4 cup butter, melted
3/4 cup milk chocolate chips, melted
1/3 cup packed brown sugar
2 teaspoons cornstarch
1/8 teaspoon salt
1 cup heavy whipping cream
1/2 cup 2% milk
3 egg yolks, beaten
1 tablespoon butter
1-1/2 teaspoons vanilla extract
3 medium bananas, sliced
1 teaspoon lemon juice
3/4 cup peanut butter chips
1-1/4 cups heavy whipping cream, divided
4-1/2 teaspoons creamy peanut butter
4-1/2 teaspoons confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk chocolate chips
1 tablespoon peanut butter chips
1 teaspoon butter

1
In a small bowl, combine the graham cracker crumbs, sugar and butter; stir in melted chocolate until crumbs are coated. Press onto the bottom and up the sides of a 9-in. pie plate. Place crust in freezer.
2
For filling, in a small heavy saucepan, combine the brown sugar, cornstarch and salt. Stir in cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
3
Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter and vanilla. Cool for 15 minutes, stirring occasionally.
4
Toss banana slices with lemon juice to coat; arrange in crust. Pour filling over bananas and spread to cover. Cover with plastic wrap; refrigerate 1 hour.
5
For topping, in a small saucepan over low heat, melt peanut butter chips and 1/2 cup cream. Remove from the heat. Stir in peanut butter; transfer to a large bowl. In a small bowl, beat remaining cream with confectioners' sugar and vanilla until soft peaks just start to form (do not overbeat). Fold into peanut butter mixture until blended. Spread over filling, making soft peaks with back of spoon.
6
In a microwave, melt chips and butter; drizzle over pie. Refrigerate for 2-3 hours or until firm. Remove from the refrigerator 10 minutes before cutting.

2308

kcal

Calories

143

Fat

204

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1-1/4 cups graham cracker crumbs, 2 tablespoons sugar, 1/4 cup butter, melted, 3/4 cup milk chocolate chips, melted, and more.

Yes, Banana Cream & Peanut Butter Mousse Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Cream & Peanut Butter Mousse Pie

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