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Peanut Butter Banoffee Tart

Peanut Butter Banoffee Pie

Graham cracker pretzel crust filled with dulce de leche, sliced bananas, and peanut butter mousse
5 from 4 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Chill 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Servings 8 servings

Equipment

Ingredients
  

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

Instructions
 

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.

Notes

Pie can be stored in the fridge for 2-3 days.
Keyword banoffee, banoffee pie, pie
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