Frozen Peanut Butter Banana Cream Pie

Frozen Peanut Butter Banana Cream Pie

Rules are made to be broken, which is why I love this peanut butter-infused banana cream pie! Luscious and creamy as ever, this recipe shakes up the classic pie by adding a layer of The Bee’s Knees peanut butter beneath a traditional cream filling, creating a silky, sumptuous combo that’s bound to get heads turning! And with a buttery vanilla wafer crust, fat chunks of banana, and a mountain of whipped cream, this classic meets modern pie will be your new holiday favorite

  • Yield:8 servings
  • Prep Time:30 minutes
  • Cook Time:8 minutes
  • Total Time:38 minutes


10” springform pan 

Shortening to grease 


For the Crust 

3 cups vanilla wafer cookies 

1/2 cup salted butter, melted 

For the Peanut Butter Layer 

3/4 cup Peanut Butter & Co. The Bee's Knees

1/2 cup whipping cream 

2–3 tablespoons skim milk 

For the Filling 

2 large bananas, sliced 

2/3 cup sugar 

3 egg yolks 

pinch of salt 

1/4 cup cold water (approx.) 

1 cup whipping cream 

1 cup skim milk 

2 tbsp salted butter 

1 1/2 tsp vanilla 

For the Topping 

1-2 cups whipped cream 

1 small banana, sliced 

1/4 cup peanuts, crushed 

2–3 tbsp Peanut Butter & Co. The Bee's Knees, melted 

1-2 tbsp honey 


  1. Amply grease springform pan.

  2. Begin by preparing the crust. In food processor pulse wafers until finely ground, 1-2 minutes. Add in melted butter, then pulse several times more until crumbs are well coated. Transfer buttered crumbs to the bottom of springform pan and spread into an even layer, using the back of a tablespoon to create a smooth finish. Top crust with sliced bananas, then place in freezer until needed. 

  3. Next prepare the peanut butter layer. In small saucepan heat Peanut Butter & Co. The Bee's Knees over a low flame until just beginning to melt, then stir in the whipping cream. Once well combined, immediately remove from heat before stirring in the skim milk, thinning out your mixture until just smooth – don’t over stir! As soon as the skim milk is combined, evenly pour over frozen bananas/crust, then return pie to freezer.

  4. Lastly make the filling. In small mixing dish combine the flour, sugar, egg yolks, and salt, mixing until crumbly with a fork. Add cold water to egg mixture until the texture is even and smooth, then set aside.

  5. In another saucepan heat whipping cream and skim milk over medium flame until a rolling boil is reached. Once hot, slowly add in the egg mixture, whisking constantly as you do. When all ingredients are combined, continue to heat and whisk mixture until the filling thickens, 2–3 minutes. Once thick, immediately remove from flame and pour over peanut butter layer, smoothing the top with a spatula or spoon. Return to freezer and set overnight.

  6. When ready to serve, top pie with a layer of whipped cream, sliced bananas, peanuts, peanut butter drizzle, and honey, then slice and eat! 

Cook Notes

Freeze overnight

Tags: Bananas Dessert Peanut butter Peanut Butter & Co. peanut butter pie Pie Sweet Thanksgiving Treats