Super Duper P B & Chocolate Covered Banana Cream Pie

“The only thing I like more then making pie is eating pie. I can make most of this pie by myself. Pie needs to be refrigerated for 3 hours or overnight before serving.”

Ingredients Nutrition

  • 1 prepared vanilla wafer pie crusts or 1 prepared nilla pie crust
  • 2 bananas, halved lengthwise and quartered
  • 1.5 (1 ounce) semi-sweet baking chocolate squares
  • 12 cup peanut butter
  • 2 cups cold whole milk
  • 2 (3 1/2 ounce) French vanilla instant pudding
  • 2 cups thawed Cool Whip Topping, divided
  • 2 tablespoons salted peanuts, coarsely chopped
  • chocolate syrup, for drizzling
  • Reese's baking pieces, topping (optional)


  1. Preheat oven to 350ºF. Bake pie shell for 5 to 8 minute or until golden brown. Cool completely.
  2. Microwave chocolate and peanut butter on HIGH for 1 minute and stir till combined.
  3. Add bananas to bottom of pie crust and drizzle chocolate mixture over bananas and set aside.
  4. In a large mixing bowl add milk and pudding mixes. Beat until combined and thickened. Gently stir in 1 cup of the whipped topping.
  5. Spread over bananas and top with remaining 1 cup whipped topping.
  6. Refrigerate at least 3 hours or overnight.
  7. Drizzle with chocolate syrup and sprinkle peanuts and REESE'S Premier Baking Pieces just before serving.
  8. Store leftover pie in refrigerator.

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