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Peanut Butter/Banana Cream Pie

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“This was in a local paper..have not had a chance to try it yet.. When I make it, will make substitutions especially the heavy cream..probably will try dream whip..”
24hrs 20mins

Ingredients Nutrition


  1. For crust: heat oven to 350*.
  2. Mix crumbs, sugar and butter (margarine) till moist.
  3. Press into a greased 9" pie shell.and bake for 10 minutes.set aside on rack to cool.
  4. to prepare FILLING:
  5. pour liquer into a metal bowl, sprinkle on gelatin, let thicken and soften (3-5 minutes).
  6. then dissolve by resting bowl on top of a pan with 2" simmering water.
  7. Combine vanilla and milk in a pan, bring to a large bowl, whisk yolks, add sugar gradually, whisking till color turns lemony (5 minutes?).
  8. Whisk in cornstarch, and pour resulting mix into a pan set over medium heat, keep whisking till mix is thick enough to coat the back of a spoon.
  9. Reduce heat, whisk for 2 more minutes.
  10. Remove from heat and stir in liquer mix.
  11. Cool for 30 minutes.slice bananas diagonally, brush on 7-up (lemon lime soda).
  12. spread peanut butter over crust.layer on bananas.then filling.then bananas again.cover pan with plastic wrap, chill overnight.
  13. to serve top each slice with whipped topping, a few nuts and hot fudge sauce drizzled over all.

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