Chocolate Peanut Butter Banana Cream Pie

Jan 31, 2016

Choc-Peanut-But-Banana-Cream-PieI made this pie last week because for some reason my boyfriend and I have been on a pie kick. We have made a new pie or dessert pretty much every week and we stuff our faces with it—and sometimes (rarely) we share. This pie was shared and a hit amongst friends and family. And I must say, it was pretty darn good. It is really easy and requires no baking—can’t beat that for such a luxuriously delicious outcome. Try it out and let me know what you think!


4 oz. cream cheese (½ pkg), room temperature
1¼ cups heavy cream plus 2 Tbs

2-3 bananas sliced (I used 2, but would use 3 next time)

¼ cup honey roasted peanuts, minced
1 cup or approximately 6 oz. semi-sweet chocolate chips
¼ cup light brown sugar
3 Tbs white sugar
1 tsp vanilla extract
1½ cups creamy peanut butter
Pre-bought Oreo cookie crust*

3 bowls, one microwaveable
Electric hand mixer


In one bowl, add light brown sugar, cream cheese, 2 tablespoons of heavy cream and peanut butter. Mix until completely combined. It will be thick.

In second bowl, add 1 cup of heavy cream, vanilla extract, and 3 tablespoons of white sugar. Mix until soft peaks form—about 3 to 5 minutes. Using the spatula, slowly fold the whipped cream into the peanut bowl mixture. Set aside.






In microwaveable bowl, add the chocolate chips and ¼ cup of heavy cream. Microwave for 30 second increments, stirring every time, until the chocolate is smooth and melted. Be careful not to overcook the chocolate. Use 15 second intervals if necessary.






Lay the sliced bananas into the bottom of the Oreo crust. Layer until all of the bananas are used. Sprinkle bananas with chopped honey roasted peanuts.






Pour the chocolate layer on top of the bananas and peanuts. Use the spatula to smooth out and cover the bananas.

Once covered in chocolate, pour the peanut butter mixture over the top. It will be a high pie, so pile it on!




Refrigerate the pie for at least 4 hours. I even like to freeze mine for 20 to 30 minutes before I cut into it for easier/cleaner cutting.

Serve with whipped cream or vanilla ice cream. It’s so delicious!!

(I’m craving some as I type this.)

Enjoy! Xo




*I bought my Oreo crust because I was in a time crunch, but it’s super simple to make. Take 25 Oreo cookies—no need to remove the filling—and process them until they’re small sand-like crumbs. Add 6 tablespoons of melted butter and mix together well. Firmly press the cookie crumbs into your pie dish. Refrigerate for 45 minutes to an hour. Ready to fill!




Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchen and owned a seasonal restaurant, Mamasa, in Costa Rica. When she is home in the U.S., Jamieson works as a personal chef and nanny, hence The Nanny Recipes. She is currently writing a cookbook that features her simple, easy, and delicious recipes to help parents feed the entire family.

Visit Jamieson Van Loan’s website The Fijian Chef at

Jamieson_van_Loan_headshot-1abTry Jamie’s other recipes:
Corn and Kale Quiche
Lemon Brownies
Butternut Squash Spinach Lasagna
Lemon Poppyseed Yogurt Bread
Meat Pies!
Tomato and Herb Baked Eggs
The Best Key Lime Pie Ever
Jalapeño Pineapple Sangria
Roasted Chickpea & Hearts of Palm Salad
Rosemary Maple Pork Chops
Hello Dolly!
Balsamic Strawberry Shortcake
Broccoli Slaw
Peach Strawberry Crumble Bars
Oatmeal Pancakes with Bananas Foster Compote
Avocado Toast with Asparagus Slaw & Spicy Lemon Dressing
Grilled Meat Makeover
Mexican Street SaladPumpkin Pie Oatmeal
Persimmon & Pomegranate Bread
Chunky Clam Chowder
Chorizo, Mushroom & Potato Tacos








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