The ultimate indulgent dessert: a chocolate cookie crust filled with peanut butter custard, bananas, and ganache. Heaven! #CreamPie #BananaDessert #EasyRecipes
Peanut Butter Banana Cream Pie with Chocolate Ganache (Gluten-Free)
Imagine creamy peanut butter custard, fresh banana slices, and a glossy chocolate ganache all nestled in a crunchy gluten-free chocolate cookie crust—this pie tastes like the world’s best candy bar, but fancier. Perfect for birthdays, family gatherings, or any day that needs a little extra indulgence, this pie will have everyone asking for seconds.
1. Yield, Time & Tools
- Yield: 8 slices
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Chill Time: 4 hours
- Tools Needed: Food processor, 9-inch pie dish, saucepan, whisk, mixing bowls
2. Ingredients
For the Gluten-Free Crust:
- 2 cups gluten-free chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
For the Peanut Butter Custard:
- 3/4 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups whole milk
- 4 large egg yolks
- 1 tsp vanilla extract
- Pinch of salt
For the Banana Layer:
- 3 ripe bananas, sliced
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Crushed peanuts or chocolate shavings (optional)
3. Preparation Steps
A. Make the Crust
- Preheat oven to 350°F (175°C).
- Mix gluten-free cookie crumbs with melted butter until combined.
- Press mixture firmly into the bottom and sides of a 9-inch pie dish.
- Bake for 8-10 minutes; let cool completely.
B. Make the Peanut Butter Custard
- In a saucepan over medium heat, whisk sugar, cornstarch, milk, and egg yolks until combined.
- Cook, whisking constantly, until thickened and bubbling.
- Remove from heat; stir in peanut butter, vanilla, and salt until smooth.
- Pour custard into cooled crust; smooth the top.
- Arrange banana slices evenly over the custard.
C. Make the Ganache
- Heat heavy cream until steaming but not boiling.
- Pour over chocolate chips; let sit 2 minutes, then stir until smooth.
- Pour ganache over bananas; spread evenly.
- Chill pie at least 4 hours or until set.
D. Whip the Cream & Finish
- Beat heavy cream with powdered sugar until soft peaks form.
- Spread whipped cream over the chilled ganache.
- Sprinkle with crushed peanuts or chocolate shavings if desired.
E. Serve It Up
Slice and serve chilled for the ultimate peanut butter-banana-chocolate experience.
4. Tips & Variations
- Swap almond butter or Nutella for a twist.
- Add a layer of sliced strawberries with the bananas.
- Make it dairy-free with plant-based milk and coconut cream.
5. Troubleshooting FAQ
- Why is my custard runny? It wasn’t cooked long enough—make sure it bubbles and thickens.
- Can I make this nut-free? Try sunflower seed butter instead of peanut butter.
- Why is my ganache grainy? Overheating the cream can cause chocolate to seize; warm gently.
6. Serving Suggestions
- Serve with hot coffee or cold milk.
- Drizzle extra melted chocolate on each slice.
7. Storage and Make-Ahead Instructions
- Storage: Cover and refrigerate up to 3 days.
- Reheating: Not recommended; enjoy chilled.
- Make-Ahead Tips: Make the entire pie a day ahead; add whipped cream before serving.
- Freezer Instructions: Freeze pie (without whipped cream) for up to 1 month; thaw in fridge before finishing.
