Banana Pie with Peanut Butter Cookie Crust

This Banana Pie with Peanut Butter Cookie Crust combines the creamy richness of bananas, the nutty goodness of peanut butter cookies, and the airy sweetness of whipped cream. If you’re a fan of the unbeatable combo of peanut butter and bananas, this recipe is your ticket to dessert paradise. It’s the kind of dessert dreams are made of – easy to make, utterly delicious, and perfect for satisfying your sweet cravings.

  • Easy Peasy Preparation: With straightforward steps, this recipe is a breeze to whip up, making it perfect for both seasoned bakers and beginners.
  • Irresistible Combination: Peanut butter and bananas – a match made in culinary heaven. The marriage of these two flavors in a pie is nothing short of delicious magic.
  • Sweet Tooth Satisfaction: If you have a sweet tooth, this dessert is your ticket to sugary paradise. It’s the ultimate treat for those craving a satisfyingly sweet finale to their meal.
  • Perfect for Any Occasion: Whether you’re celebrating a special occasion or just want to sweeten an ordinary day, this Banana Pie fits the bill. It’s versatile and suits any gathering.
  • Cool and Creamy Comfort: The chilled pie with its velvety pudding and airy whipped cream offers a cool, comforting contrast to the crunchy cookie crust.

What You Need to Make Banana Pie with Peanut Butter Cookie Crust

  • Mixing bowls
  • Whisk
  • 9-inch pie dish
  • Oven
  • Refrigerator

Ingredients You Need To Make Banana Pie with Peanut Butter Cookie Crust

  • Peanut butter cookies
  • Butter
  • Instant banana pudding
  • Milk
  • Whipped cream
  • Bananas
  • Peanuts

Substitutions + Alternatives

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.

Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.

How to Make Banana Pie with Peanut Butter Cookie Crust

Preheat the oven to 375 degrees Fahrenheit.

Melt butter and combine it with crushed peanut butter cookies for the crust.

Press the mixture onto the pie dish and bake for 10 minutes.

Arrange sliced bananas on the cooled crust.

Whisk instant banana pudding with milk and pour it over the bananas.

Top with whipped cream and sprinkle chopped peanuts.

Chill in the refrigerator for at least an hour.

Customize with additional toppings if desired.

Commonly Asked Questions

Can I use a different type of cookie for the crust? 

Yes, any peanut butter cookie will work. If using crunchier cookies, consider adding extra melted butter. If you cannot have peanuts, use any cookie of your choice. It may change the flavor some so choose one you feel that will pair with the filling.

How long does it take for the pie to set in the refrigerator? 

Allow it to chill for at least an hour for the best consistency.

Can I add extra toppings? 

Absolutely! Get creative with toppings like chocolate shavings, caramel drizzle, or extra banana slices.

Can I make this pie ahead of time? 

Yes, it’s a great make-ahead dessert. Keep it refrigerated until ready to serve.

Banana Pie with Peanut Butter Cookie Crust

This combo is a dangerous one. Peanut Butter and Banana is my favorite combo 
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Banana Pie with Peanut Butter Cookie Crust
Prep Time: 15 minutes
Cook Time: 10 minutes
Cool Time: 10 minutes
Servings: 8
Calories: 625kcal


  • mixing bowls
  • Whisk
  • 9 Inch Pie Dish
  • Oven
  • Refrigerator


  • 2 ½ cups peanut butter cookies
  • 5 tbsp butter you may need an additional 2 tbsp – see notes below
  • 5.1 oz instant banana pudding
  • 2 ½ cups milk
  • 8 oz whipped cream
  • 3 bananas sliced
  • 3 tbsp peanuts chopped


  • Preheat the oven to 375 degrees Fahrenheit.
  • Melt the butter and crush the peanut butter cookies into fine crumbs. Mix the crushed cookies and melted butter together in a bowl.
  • Press the cookie mixture firmly onto the bottom and up the sides of a 9-inch pie dish to form the crust.
  • Bake the crust in the preheated oven for 10 minutes. Once baked, remove and allow it to cool completely.
  • Arrange the sliced bananas on the bottom of the cooled pie crust.
  • In another bowl, whisk together the instant banana pudding and milk until thickened. Pour the thickened pudding over the sliced bananas in the crust and spread it evenly.
  • Top the pudding layer with whipped cream, spreading it out to cover the surface.
  • Sprinkle chopped peanuts over the whipped cream as a garnish.
  • Chill the pie in the refrigerator for at least an hour before serving to allow it to set.
  • Serve and enjoy your delightful Banana Pie with Peanut Butter Cookie Crust!


Note on cookies: Any type of peanut butter cookies can be used. If using a crunchier cookie, an additional 2 tbsp of melted butter may be needed to hold the pie crust together.
Freshly baked or softer cookie styles will require 5 tbsp. Feel free to customize with additional toppings or variations as desired.


Serving: 1slice | Calories: 625kcal | Carbohydrates: 85g | Protein: 10g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 2g | Cholesterol: 50mg | Sodium: 967mg | Potassium: 347mg | Fiber: 4g | Sugar: 54g | Vitamin A: 565IU | Vitamin C: 4mg | Calcium: 132mg | Iron: 1mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

This dessert encapsulates the essence of easy, delicious, and sweet in every bite. Perfect for any occasion or no occasion at all, it’s a delightful treat that will leave you wanting more.

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