Chocolate Peanut Butter Banana Cream Pie

For many years, we had a friend here who helped us in home-schooling our children.  She is one of those ‘can do everything girls’.  Want your hair cut? She’ll bring the scissors over.  Need some electrical done? Let her grab her tools, she’ll rewire your house for you if you let her.  But wait, she needs to finish teaching the children how to conjugate these verbs and calculate that algebra first.

One day, after our lunch break, I was tidying the dishes.  I turned around to see her finishing off whatever lunch one of my kids had not.  That was the day I realized she was ‘one of us’.

I always saved her leftovers (or perhaps made extra and pretended they were leftovers so she wouldn’t fight me every time), baked her treats, and kept her as happy as I could food-wise because a happy belly is a happy teacher/hairdresser/electrician. She lived here with her sister, and back home in Alberta, lived her parents who she adored, and to make it even harder, her mom, who could bake anybody under the table.

The first time her parents came to visit, I wanted to meet these people who raised this awesome girl.  But then I got nervous, I was having a baker over. I’m not a baker!!! I asked what mom’s favorite dessert was and I was told one of them is Banana Cream Pie.  Okay, THAT I could handle.

But I didn’t want to serve her the usual Banana cream pie, I had to change it up a bit. So I took what I knew about cream pies and added chocolate and peanut butter and it didn’t disappoint  More importantly, it seemed Momma Baker liked it.  Whew.  Awesome home baker pleased.  Score.


If you don’t like chocolate peanut butter combination (why on earth wouldn’t you?), just melt some chocolate instead.  You can even mess around with the ratio of chocolate to peanut butter if you like one flavor stronger than another.  You could even separate the layers (chocolate – chill, then peanut butter – chill) but it’s an extra step, although it does look pretty.

And if you need a hairdresser, electrician, or math tutor, I know just the girl.



  • 24 Oreo cookies, crushed in food processor
  • 2 TAB sugar
  • 1/2 stick (4 TAB) butter, melted


  • 1/2 cup chocolate chips or dark chocolate
  • 1/3 cup peanut butter


  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 egg yolks
  • 2 cups whole milk
  • 2 TAB cold unsalted butter
  • 3 ripe bananas


  • 1 1/2 cups whipping cream
  • 2 teaspoons icing sugar
  • 1/2 teaspoon vanilla extract


Crust: Crush Oreos in a food processor or with rolling pin in a ziploc bag.  Pour into a medium bowl.  Add sugar and melted butter and combine until moist.  Spoon mixture into a 9 inch pie pan and press onto bottom and up sides.  Put pan into freezer while you preheat the oven.  Bake at 350 for 10 minutes.  Remove from oven and cool.

Chocolate/Peanut Putter layer:In a medium saucepan, melt together peanut butter and chocolate over low heat.  Pour over cooled crust.  Cover and refrigerate.

Cream filling: Combine sugar, cornstarch, and salt in a bowl.  Add egg yolks and whisk until smooth.  In a medium saucepan, bring milk to a simmer over medium heat.  Add 1/2 cup of the milk into the yolk mixture in a slow, steady stream, whisking constantly.  Pour mixture into the saucepan with hot milk and cook, whisking constantly, until mixture begins to bubble and is very thick, about 5-6 minutes.

Pour milk mixture through a fine-sieve into a bowl.  Add butter and stir until melted.  Cover this mixture with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate for at least two hours.  Then, remove cream filling from fridge.  Add freshly sliced bananas and pour into pie shell.  Refrigerate until ready to top with whipped cream.

Topping: Beat together whipped cream, icing sugar, and vanilla until soft peaks form.  Spread whipped cream filling over filling.

Keep refrigerated until serving.



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