This No-Bake Peanut Butter Banana Pie is made with a Nilla Wafer crust, sliced bananas, and a whipped peanut butter mousse filling.

Normally, I lead a quite mundane existence. At times, I find myself whirling in so many different ways that I can’t keep my mind straight. I was at Myrtle Beach last week for a little get-together with some food blogging pals. We flew to Lake Tahoe for a little skiing excursion last weekend, and I’ll be in Las Vegas and Phoenix shortly. This month has been incredibly insane.

I’d been looking forward to our vacation to Tahoe for weeks. I’ve taken a break from snowboarding for the first time in many years. I’m not sure whether I’m growing too old to travel 6 hours every weekend or if I’m just exhausted from working on my book, blog, and full-time job for the previous several months.

This vacation was the ideal way for me to unwind and refresh. My partner and I flew up on Thursday night and rode for two days. We ate supper and retreated to our slope-side room once we got down the hill. It was 6:30 p.m., and we were either watching movies or, in my case, falling asleep.

On Sunday, we got in a few great snow runs before heading out to catch a flight. The snow was several inches deep and rather thick. We don’t get to ride powder too often, so this was quite fantastic. It was well worth missing our flight. Yes, it did happen. The snow was literally vomiting (as we call it). All day and all the way down the hill. As a result, we took much longer than anticipated. Fortunately, there was another flight an hour later, and we were able to board it. It’ll be wonderful to stay home for a few days before I go back out.

I was telling my partner on the way home from the airport that I needed to write my post for today since it was Pi day. Oh, tomorrow is 3-14, he added. I was overjoyed that he recognized what I was talking about. Today is one of the nicest holidays ever in the food blogging world (and all those mathematicians-hi). Today is National Pi Day! Now, if only my employer would give me the day off so I could sleep in.

Every year on March 14th, we celebrate our passion for Pi or 3.14, whichever you want. I missed Pi Day last year, so this year I’m making up for it with this Peanut Butter Banana Mousse Pie. Can I have a resounding yes? Did I mention it’s a no-bake recipe?

These kinds of meals make it very tough for me to keep to my diet. A whipped peanut butter cream is piled with sliced bananas to make the smooth peanut butter mousse. I used Nilla wafers for the crust since they are somewhat sweeter than graham crackers and complement the filling better.

My favorite pies to prepare are no-bake pies. While I like classic piecrusts, they are not my favorite to prepare. Because of the diversity of crusts available, no-bake piecrusts take on a life of their own. Consider alternatives to the traditional Oreo or graham cracker crust.

The filling is out of this world. It’s a peanut butter mousse with whipped cream. I started with whipping the cream, then added the peanut butter and continued to whisk until soft peaks emerged. Then just pour the filling over the bananas and put it in the fridge. Once it has set or firmed up a little, you will get the most delicious, light and fluffy peanut butter filling. Please hand me a spoon.

I hope your day is filled with Pi-e!

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No-Bake Peanut Butter Banana Pie

  • Author:LEE
  • Prep Time:15 mins
  • Total Time:15 minutes
  • Yield:8-10 slices


The Nilla Wafer crust of this No-Bake Peanut Butter Banana Pie is topped with sliced bananas and a whipped peanut butter mousse filling.


  • For the crust:
  • 1 box Nilla Wafer cookies
  • 8 tablespoons Unsalted butter
  • For the filling:
  • 4 ounces cream cheese
  • 1 cups heavy whipping cream
  • 1 cup powdered sugar
  • cup creamy peanut butter
  • 2 medium bananas
  • For the topping:
  • cup heavy whipping cream
  • cup powdered sugar
  • 34 Nilla Wafer cookies


  1. To make the crust, use a food processor or blender to ground the Nilla Wafers into a fine crumb (save 4 wafers for the topping).
  2. Melt butter in a small dish in the microwave for 30 to 45 seconds. Pour the melted butter over the Nilla Wafer crumbs and mix until evenly covered.
  3. Using parchment paper, line the bottom of a 9-inch spring form pan. Press the crumbs into the pan’s bottom and up the edges. Refrigerate the crust while you make the filling.
  4. For the filling:
  5. Cream cheese should be creamy and free of lumps after 2-3 minutes on medium-high speed. Scrape down the edges of the dish as needed.
  6. Slowly pour in the heavy whipping cream, approximately a cup at a time, until the cream cheese dissolves.
  7. After adding all of the heavy cream, raise the mixer speed to medium-high and gradually add the powdered sugar until soft peaks form.
  8. Turn off the mixer and slowly drizzle in the creamy peanut butter. On high speed, incorporate the peanut butter into the whipped cream until firmer peaks form.
  9. Remove the crust from the refrigerator and arrange the banana slices on the bottom of the crust in a single layer. Spread the peanut butter filling on top of the cut bananas.
  10. Refrigerate the pie for 3–4 hours, or until the filling is firmer. Add the whipped cream topping just before serving.
  11. For the topping:
  12. Freeze the bowl and whisk for 15 minutes, or until totally cold. Whip the heavy cream for several minutes on medium high speed, or until it is frothy.
  13. Mix in the powdered sugar on medium high until stiff peaks form. Pipe the whipped cream over the borders of the pie using a big star tip. Crumble the remaining Nilla wafers over the top of the pie.

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How to keep banana slices from turning brown in banana cream pie?

* Use citrus juice to prevent browning of bananas: lemon, orange, or pineapple juice. You want to use as little as possible to prevent affecting the taste of the pie. Brush it gently on the slices, or spritz them with the juice from a spray bottle.

Why won t my banana cream pie set?

Why is the filling in my banana cream pie runny? Your filling is either very watery or undercooked. If there is too much liquid, just add additional cornstarch and boil until the mixture thickens. Alternatively, stir some whipped cream into the custard mixture until it reaches the appropriate consistency.

How to make banana pie dreamville?

Making the Banana Pie Recipe
1 Wheat.
1 pound of butter.
One banana. Once you’ve acquired all of the necessary materials, go to a cooking station and insert the things listed above into the pot – you’ll need one piece of coal to begin the cooking process.

How to eat banana with peanut butter?

When you’re in a hurry, a banana peanut butter snack is a simple and inexpensive Indian snack to prepare. Discover how to prepare a quick banana peanut butter snack. Put chopped bananas in a basin to create banana peanut butter healthy Indian. 1 tablespoon peanut butter on top.

How do you keep peeled banana slices from turning brown?

To keep peeled bananas fresh, brush a spoonful of lemon juice over them. Orange juice, lime juice, and pineapple juice will also work.

Will lemon juice keep sliced bananas from turning brown?

Make use of lemon juice.

Sprinkle a little lemon juice on top of sliced bananas to prevent them from browning (for example, if you’re using them in a fruit salad or putting them in your child’s bento box).

How do you thicken a no bake pie?

Thickener- Cornstarch is an excellent thickener. Arrowroot powder and tapioca starch are two more acceptable possibilities.

How do you prevent a soft soggy filling in a two crust fruit pie?

Before filling and baking, sprinkle the bottom crust with dry breadcrumbs, crumbled cornflakes, or other forms of cereal. This keeps the filling from making the crust soggy.

What country is banana cream pie from?

Banana cream pie is a traditional American dish that consists of a creamy custard filling, sliced bananas, and a flaky, golden pie crust. Banana cream pie recipes are quite popular throughout the nation, but they are particularly widespread in the Midwest.

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