This Banana Peanut Butter Cream Pie is a no-bake delight layered in a graham cracker crust with sliced bananas, a fluffy peanut butter filling, and whipped topping finished with peanut butter and Nutella drizzles. It’s easy to make and perfect when you’re craving the classic peanut butter and banana combination.
Peanut butter and banana (PB&B) are a wonderful pairing—sweet ripe bananas with creamy, salty peanut butter make a comforting filling. This pie is simple to assemble: you can use a store-bought graham crust or make one at home. Either way, it comes together quickly and needs no baking.
Ingredients You Need
No Bake Peanut Butter Banana Pie
Graham Cracker Crust
- 1 graham cracker crust (store-bought or homemade)
- 1 1/2 cups graham cracker crumbs (about 9 whole graham crackers) if making crust
- 1/4 cup packed brown sugar
- Pinch of salt
- 7 tablespoons unsalted butter, melted
Peanut Butter & Banana Filling
- 1 (3.4 oz) box instant cheesecake or vanilla pudding mix
- 1 1/4 cups milk (whole milk works well)
- 3/4 cup creamy peanut butter
- 1 cup Cool Whip (or homemade whipped cream)
- 1 large ripe banana, sliced
Toppings / Garnishes
- 2 cups Cool Whip (additional for topping/border)
- 1/4 cup peanut butter (warmed slightly for drizzling)
- 1/4 cup Nutella (warmed slightly for drizzling)
- 1 large ripe banana, sliced (for top)
- Salted peanuts (optional, for crunch)
How to Make No-Bake Peanut Butter Banana Pie
For the Graham Cracker Crust
- If using a store-bought crust, skip to the filling. If making your own, crush the graham crackers finely in a food processor or by placing them in a zip-top bag and rolling with a rolling pin.
- In a bowl, combine graham cracker crumbs, brown sugar, and a pinch of salt. Stir in the melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use a glass to press the bottom and your fingers for the sides.
- Chill the crust for at least one hour before filling. If you prefer a baked crust, preheat the oven to 325°F and bake the crust 10 minutes, then cool completely before filling.
Peanut Butter & Banana Filling
- In a medium bowl, whisk the instant pudding mix with the milk. Let it set for about 5 minutes until thickened.
- Add the peanut butter to the pudding and whisk until smooth and fully combined.
- Fold in 1 cup of Cool Whip until the filling is light and airy.
- Slice one banana and arrange the slices across the bottom of the prepared crust.
- Spread the peanut butter pudding mixture over the banana layer, smoothing the top.
Toppings / Garnishes
- Top the pie with a layer of whipped topping, reserving some for a decorative border if desired.
- Warm about 1/4 cup peanut butter in the microwave for 10–20 seconds until pourable. Place in a small bag, snip a corner, and drizzle over the whipped topping. Repeat with 1/4 cup Nutella.
- Use the remaining Cool Whip in a bag or pastry tip to pipe a border around the pie edge if you like a finished look.
- Garnish with additional sliced bananas and a sprinkle of salted peanuts for texture.
- Cover and refrigerate the pie. Best enjoyed within 2 days.
No-Bake Peanut Butter Banana Pie Tips
To save time, use a 9-inch store-bought pie crust. Graham cracker or cookie-based crusts (Nilla wafers or Nutter Butters) both work well. If you don’t have Cool Whip, substitute Dream Whip or make fresh whipped cream using about 2 1/4 cups heavy whipping cream and 1/2 cup powdered sugar, whipped to stiff peaks.
Keep in mind that sliced bananas brown when exposed to air, so add banana slices to the top right before serving for the freshest appearance. Once sliced, store the pie covered in the refrigerator and enjoy within two days.
Storing Peanut Butter Banana Pie
Store the pie covered in the refrigerator for up to 2 days. Do not leave at room temperature.
Variations
Add chopped chocolate, toffee bits, or chopped nuts to the top for extra texture. A touch of vanilla bean paste in the filling brightens the flavors. For a tropical twist, stir shredded coconut into the filling. For an alternate crust, pulse Nutter Butter cookies into crumbs and press them into the pan for a peanut-butter-forward base.
This no-bake Peanut Butter Banana Cream Pie is an easy, crowd-pleasing dessert the whole family will enjoy—creamy, nostalgic, and perfectly balanced between sweet and salty.
More Heavenly Dessert Pie Ideas
- Strawberry Cheesecake Cream Pie
- Amish Peanut Butter Cream Pie
- Easy No-Bake Banana Cream Pie
- Coconut Cream Pie
- Easy Dreamy Oreo Chocolate Cream Pie
Banana Peanut Butter Cream Pie
Kim Lange
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (9 whole crackers)
- 1/4 cup packed brown sugar
- Pinch of salt
- 7 tablespoons unsalted butter, melted
Peanut Butter & Banana Filling
- 1 (3.4 oz) box instant cheesecake or vanilla pudding mix
- 1 1/4 cups milk
- 3/4 cup creamy peanut butter
- 1 cup Cool Whip
- 1 large ripe banana, sliced
Toppings/Garnishes
- 2 cups Cool Whip
- 1/4 cup peanut butter (warmed for drizzling)
- 1/4 cup Nutella (warmed for drizzling)
- 1 large banana, sliced
- Salted peanuts (optional)
Instructions
For the Graham Cracker Crust
- Use a store-bought crust or make your own by crushing graham crackers, mixing with brown sugar and salt, adding melted butter, and pressing into a 9-inch pie pan. Chill at least 1 hour.
- Optional: bake crust at 325°F for 10 minutes and cool before filling.
Peanut Butter & Banana Filling
- Whisk pudding mix with milk; let set 5 minutes.
- Stir in peanut butter until smooth.
- Fold in 1 cup Cool Whip.
- Layer sliced banana in crust, then spread the peanut butter pudding over the bananas.
Toppings/Garnishes
- Top with whipped topping, reserve some for a border if desired.
- Warm peanut butter and Nutella slightly, then drizzle over the pie.
- Pipe a whipped topping border, add banana slices and peanuts, and refrigerate. Store covered up to 2 days.