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Peanut Butter-Chocolate Banana Cream Pie

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“My family loves this recipe. I found it in a Kraft food & family book. I will give the original recipe here. I have made a few changes for our family such as I like Reeses peanut butter and I use Semi-Sweet Chocolate Chips if I don't have the bakers chocolate. I hope you all enjoy it as much as we do. Shortcut: You can substitute a prepared Nilla Pie Crust for the Nilla wafers and butter. Cooking time is actually refrigeration time.”
READY IN:
3hrs 30mins
SERVES:
8-10
YIELD:
1 Slice
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  2. Mix wafer crumbs and butter until well blended; press firmly onto bottom and up sides of a 9-inch pie plate.
  3. Bake 5 to 8 minute or until golden brown. Cool completely; top with bananas.
  4. Make chocolate curls from 1/2 square of the chocolate; reserve for garnish.
  5. Microwave remaining chocolate and the peanut butter on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Drizzle over bananas; set aside.
  6. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended. Gently stir in 1 cup of the whipped topping. Spread over bannans; top with the remaining 1 cup whipped topping.
  7. Refrigerate at least 3 hours or overnight. Top with chocolate curls and peanuts just before serving. Store leftover pie in refrigerator.

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