2 ratings

Peanut Butter and Chocolate Chip Banana Cream Pie

Try this version of banana cream pie with peanut butter and chocolate

Add rich flavors to the typically light banana cream pie using Just Cookie Dough Peanut Butter & Chocolate Chip.

To watch the video tutorial, click here.

Recipe courtesy of Hampton Creek.

Ready in
Minimum: 2 h, Maximum, 6 h 45 m (depending on set method)
Calories Per Serving



  • 4 tablespoons cornstarch
  • 2/3 cup sugar
  • 3 cups almond milk
  • 2 teaspoons vanilla extract
  • 1 14-ounce tub Just Cookie Dough Peanut Butter & Chocolate Chip
  • 1/2 cup crunchy peanut butter
  • 3 ounces semi-sweet chocolate
  • 3 ripe bananas
  • 2 14-ounce cans coconut cream, refrigerated overnight
  • 7 tablespoons powdered sugar



Preheat oven to 375 degrees F

In a medium saucepan, whisk together the cornstarch, sugar and almond milk. Warm the pot over medium heat, whisking frequently until it just starts to boil. Then start whisking constantly until the mixture starts to thicken like pudding. Remove from the heat and whisk in the vanilla

Pour into a glass bowl or baking dish

Cover with plastic wrap, ensuring the wrap sits directly on the surface of the filing to prevent a skin from forming on the top

Refrigerate while continuing to make other components of the pie

Press Just Cookie Dough Peanut Butter & Chocolate Chip into the bottom of a 9-inch springform pan

Bake at 375 degrees F for 9 minutes, until just set and light brown. Allow to cool
Melt peanut butter and 2 ounces of chocolate together in a medium microwave-safe bowl for 1 minute, until just melted. Spread over the peanut butter cookie crust
Cut bananas into slices 3/4-1 inch thick. Spread over the peanut butter-chocolate mixture in a single layer
Melt the remaining 1 ounce of chocolate in a small microwave-safe bowl for 1 minute, until just melted. Drizzle over the bananas.
In a large bowl, whip the coconut cream until fluffy, about 1–2 minutes. Add powdered sugar and reserved almond pudding and continue to whip until light and fluffy. Spread over the pie
Refrigerate until set, 4–6 hours or freeze for 1–2 hours