Recipe courtesy of Estelle's Southern Cuisine

Chocolate, Peanut Butter and Banana Pie

  • Level: Easy
  • Total: 13 hr 30 min (includes chilling)
  • Active: 30 min
  • Yield: One 10-inch pie
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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 


  1. 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.
  2. 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.
  3. 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.