Peanut Butter Banoffee Pie
Graham cracker pretzel crust filled with dulce de leche, sliced bananas, and peanut butter mousse
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Electric Stand Mixer
Graham Cracker Pretzel Crust
graham cracker crumbs (about 11 squares)
pretzels, finely crushed
light brown sugar
unsalted butter, melted
Peanut Butter Mousse Filling
cream cheese, room temperature
heavy whipping cream, cold
pure vanilla extract
dulce de leche
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.
Pie can be stored in the fridge for 2-3 days.
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