Menu Monday: Peanut Butter-Chocolate Banana Cream Pie

OK. So, it's not the most creative name for a pie, but it is pretty simple to make and oh-so-yummy to eat.

I personally prefer the made-from-scratch cream pies like my momma makes, but a basic pudding pie is OK every once in a while. And this one combines some of my favorite tastes: peanut butter and bananas, with chocolate!

Peanut Butter-Chocolate Banana Cream Pie

35 Nilla Wafers, finely crushed
1/4 c. butter, melted
2 medium bananas, halved lenthwise, quartered
2 squares semi-sweet baking chocolate, divided
1/2 c. peanut butter
2 c. milk
2 pkg (4 serving size each) Jell-O Vanilla Flavor Instant Pudding & Pie filling
2 c. thawed Cool Whip, divided
2 Tbsp. peanuts, coarsely chopped

Preheat oven to 350 degrees. Mix wafer crumbs and butter until well blended; press firmly onto bottom and up side of 9" pie plate. Bake 5 to 8 min. or until golden brown. Cool completely; top with bananas.


Make chocolate curls from 1/2 square of chocolate; reserve for garnish. Microwave remaining chocolate and PB on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Drizzle over bananas; set aside. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of whipped topping. Spread over bananas; top with remaining 1 cup whipped topping.


Refrigerate at least 3 hrs or overnight. Top with chocolate curls and peanuts just before serving. Store leftover pie in refrigerator.

Jenni's tips: It tastes much better the same day you make it, so I would advise making it the day of and letting it rest 3 hrs. vs. setting overnight.

Make chocolate garnish with a vegetable peeler.

I use a premade graham cracker crust and don't mess with the cookie crumbs. I think they also sell a premade Nilla Wafer crust, too (I couldn't find it).