This super easy peanut butter banoffee pie features a graham cracker salted pretzel crust filled with dulce de leche, sliced bananas and peanut butter mousse. My peanut butter banoffee pie is a twist on the classic English Banoffee Pie (graham cracker crust, dulce de leche, bananas and whipped cream), but for this pie, I switched out the whipped cream for a peanut butter mousse. It’s so delicious, so simple and crazy addictive.
Graham Cracker Pretzel Crust
The addition of pretzels in this crust give a salty punch of flavor to an otherwise typical graham cracker crust. I find it easiest to make the crust in the food processor, since it’s being used to pulverize pretzels and graham crackers anyway. Pat the crust into the pie pan and use the bottom of a measuring cup to even out the crust along the bottom and the sides of the pan. Bake for 10 minutes, and cool the crust while preparing the filling.
Dulce De Leche
I used prepared dulce de leche for this pie, but you can also make your own using sweetened condensed milk. This is the method I use when making my own.
One or two layers of bananas work best for this recipe. I tend to go with two because my family prefers more bananas. Two medium size bananas will be enough for two full layers.
Peanut Butter Mousse
In a clean bowl, whip the cream to medium peaks. Remove the whipped cream from the bowl and set aside. The whipped cream is going to give the mousse volume and a lighter texture. In the same bowl (no need to clean it out), combine the cream cheese and peanut butter and whip until light and fluffy. Beat in the vanilla and peanut butter until well combined. Be sure to scrape the sides and bottom of the bowl to make sure everything is well combined. Fold the whipped cream into the peanut butter mixture.
Assembling the Peanut Butter Banoffee Pie
In the cooled crust, evenly spread the dulce de leche on the bottom of the crust. Layer the bananas over the dulce de leche. Dollop the peanut butter mousse on top and spread to the edges of the crust, avoiding the edges, with an offset spatula. Top with chocolate shavings or chips, or chopped peanuts. Chill the pie for 2 hours before serving to firm up the filling. I find that this pie tastes best cold, but room temperature is great too.
If you make my peanut butter banoffee pie, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.
For more pie recipes, check out these posts:
Peanut Butter Banoffee Pie
Graham Cracker Pretzel Crust
- ¾ cup (107g) graham cracker crumbs (about 11 squares)
- ½ cup (71g) pretzels, finely crushed
- 2 tablespoons light brown sugar
- 5 tablespoons unsalted butter, melted
Peanut Butter Mousse Filling
- ½ cup (113g) cream cheese, room temperature
- ½ cup (57g) powdered sugar
- ½ cup (135g) peanut butter
- 1 cup (227g) heavy whipping cream, cold
- 2 teaspoons pure vanilla extract
- ½ cup (152g) dulce de leche
- 2 medium bananas, sliced
- Optional: chocolate shavings, chips or chopped peanuts
Make the graham cracker pretzel crust.
- Preheat the oven to 350F.
- Use a food processor to pulse the pretzels into a mostly fine crumb.
- Add the graham cracker crumbs, melted butter and brown sugar. Pulse to combine.
- Pour the mixture out into a 9" pie plate.
- Use the bottom of a measuring cup to press the crumb mixture evenly over the bottom and up the sides, keeping it as uniform as possible.
- Bake the pie crust for 10 mins until lightly browned. Cool on a wire rack for about 30 minutes while you make the filling.
Make the peanut butter mousse filling.
- In the bowl of an electric mixer, pour in the cream. Beat until medium peaks form.
- Transfer the whipped cream to a different bowl, and set aside.
- In the same mixing bowl (no need to clean first), beat cream cheese and powdered sugar in medium bowl until fluffy and smooth.
- Beat in vanilla, then peanut butter.
- Fold the whipped cream into the peanut butter mixture until well incorporated.
Assemble the pie.
- In the cooled graham cracker pretzel crust, spread the dulce de leche evenly over the bottom.
- Evenly layer in the sliced bananas (1-2 layers).
- Dollop the peanut butter mousse over the bananas, and use a spatula to spread it out evenly to the edges of the pie.
- Optional: Sprinkle chopped chocolate or chopped peanuts on the top.
- Chill the pie for 2 hours to firm up the filling. Serve cold.