Recipe courtesy of Estelle's Southern Cuisine
Episode: Boston
13 hr 30 min
(includes chilling)
30 min
One 10-inch pie


  • Nonstick cooking spray
  • 2 cups vanilla wafer cookies, such as Nilla Wafers 
  • 1/3 cups sugar 
  • 1/2 cup unsalted butter, melted 
  • 3 ripe bananas
  • 8 ounces cream cheese, at room temperature
  • 8 ounces creamy peanut butter 
  • 2 tablespoons honey 
  • 1 tablespoon unsalted butter, melted 
  • 1/3 cup sugar 
  • 1/3 cup heavy cream 
  • 1/2 cup unsalted butter, melted
  • 3 cups chocolate chips 


For the crust: Spray a 10-inch pie pan with nonstick cooking spray. Combine the cookies, sugar and butter in a food processor and pulse until crumbs form. Press into the pan and allow to set in the refrigerator, 2 hours.

For the filling: In the bowl of a stand mixer running on low speed, combine the bananas, cream cheese, peanut butter, honey, butter, sugar and heavy cream, adding in each ingredient one at a time until fully incorporated. Pour into the pie crust and refrigerate until set, 8 hours or overnight.

For the ganache: Melt the butter and chocolate together over a double boiler. Pour the ganache over the top of the pie and refrigerate until set, 3 hours.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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