Peanut Butter Banana Cream Pie


Preparation info

  • Yield:


    9 inch Pie
    • Difficulty


Appears in

Baked Explorations: Classic American Desserts Reinvented

Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

  • About

True story: I was haunted by the banana cream pie. For a brief period in my life, it was all I thought about and ate. I tried many variations and made many variations, but I always found something wrong with the recipe. Too sweet. Too grainy. Too slimy. I lay awake at night rethinking the details, reworking the formula in my head.

This recipe is the culmination of all my thoughts and fever dreams, and it is now officially my favorite pie to make and eat. The crust is made with a classic vanilla wafer, which is less assertive than a traditional pie crust, and the banana pudding is light and pleasing. The whole pie is topped with a layer of smooth and dreamy peanut-butter-flavored cream cheese, which brings the dessert together. No, it is not traditional, but it is delicious. Oh, and the bananas are tossed in a bit of orange juice to keep them from turning black. Trust me, you do not want to eat black bananas.