Chocolate-Peanut Butter-Banana Icebox Pie

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Hands-on time:
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Yield: 8 to 10 servings.

Recipe photo

This pie is truly decadent, yet requires minimal time and attention. It's fine in the fridge for up to 24 hours, so make it ahead for a stress-free, end-of-summer party.

Chocolate-Peanut Butter-Banana Icebox Pie

star rating (8) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 8 to 10 servings.
Published: 06/13/2013



  • 2 cups chocolate wafer cookie crumbs
  • 1/4 cupconfectioners' sugar
  • 6 tablespoons unsalted butter, melted


  • 1 cup smooth peanut butter
  • 1 cup cream cheese
  • 1/2 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1 cup heavy cream
  • 4 large bananas, sliced
  • mini peanut butter cups, for decorating

Tips from our bakers

  • If you don't object to a little bit of sagging around the edges of your crust, you don't need to bake it.


1) To make the crust: Combine the cookie crumbs, sugar, and butter.

2) Press the mixture into the bottom and up the sides of a 9" pie pan. Freeze for 15 minutes.

3) Preheat the oven to 375°F.

4) Line the crust with parchment and pie weights (or uncooked rice or beans), and bake for 10 minutes, just until set. Remove from the oven, lift out the parchment and weights, and cool completely.

5) To make the filling: Combine the peanut butter, cream cheese, sugar, and vanilla, beating until light and fluffy.

6) Whip the cream until stiff peaks form.

7) Fold a quarter of the whipped cream into the peanut butter mixture, to lighten it slightly; then fold in the remaining whipped cream.

8) To assemble the pie: Place about half the banana slices atop the crust.

9) Spread half the filling over the bananas.

10) Top with another layer of bananas, and the remaining filling

11) Decorate the top of the pie with additional cookie crumbs, and/or mini peanut butter cups.

12) Refrigerate until ready to serve.

Yield: 8 to 10 servings.


  • star rating 02/21/2015
  • Cheri0570 from KAF Community
  • I made this for a potluck it was a BIG hit. It was very easy to make. Instead of the chocolate cookies for the crust, I used peanut butter sandwich cookies. That left me with no chocolate in the recipe, so I drizzled/smeared a layer of chocolate fudge sauce on top of the crust and between the 2 layers of filling. So Good! I think I would use the fudge sauce even if I used the chocolate cookie crust.
  • star rating 08/31/2014
  • Food engineer from Orange County CA
  • My family had a different reaction to this recipe from most others. Our thought is that we didn't really care for the combination of cream cheese with the peanut butter and banana. I'm going to try making it using instant vanilla (or butterscotch) pudding, prepared, reserving a tablespoon of the pudding mix to add to the whipped cream. And I'll leave out the powdered sugar because of the sugar in the pudding mix.. I think we'd all like that. I'll let you know! Thank you for all your superb work--you're tops!
  • star rating 07/31/2014
  • Suzanne Q. from KAF Community
  • Made this yesterday and can't believe how great it tastes. I ate the first piece after only chilling it for 2 hours in the refrigerator. I must admit, the second piece was even better after having been in the fridge overnight. Yum!
  • star rating 05/02/2014
  • from
  • I added a layer of banana cream pie filling for a bottom layer, then chilled it long enough to firm up, and then added the peanut butter/ cream cheese/ whip cream filling on top. It was delish, this is a keeper! It would make a great pudding dessert sans crust, or even layer the 2 fillings in a parfait cup and garnish on top with bananas just before serving.
  • star rating 11/19/2013
  • Becky Meyer from Carmel NY
  • I made it without the bananas and it is fabulous. I also used gluten free chocolate cookies and omitted the sugar in the crust as we don't need more sugar. I did 4 times the recipie in a sheet cake pan served it to 45 college students they loved it. I have made it for large groups over the past few month and great reviews. I also added a tsp if vanilla to filling.
  • star rating 08/19/2013
  • spud14901 from KAF Community
  • Update. Three more people I have made this pie for loved it. Then, one of my friends who I gave a piece to, was up in the Lakes district of New Hampshire and was at a restaurant. They had the picture of the pie, just like in the KA catalog where I first saw it, on the menu. That is how good the pie is.
  • star rating 07/17/2013
  • spud14901 from KAF Community
  • I have to respectfully disagree with the previous reviewer. I made this pie yesterday and it is gone. Six people tried it and all six thought is was excellent. They all mentioned that you could taste all the ingredients but none of the flavors overpowered the others. The whipped cream really made the texture awesome. I used all the ingredients except I added a tablespoon of instant vanilla pudding to the whipped cream after it formed peaks. I have found that it keeps the whipped cream from separating. I put it in the fridge for four hours before I served it.
  • star rating 07/15/2013
  • Sidney from salinas calif.
  • Tried this last night, had high hopes, but it was just not that great. Eight people for dinner, only one liked it. It was easy to make and looks nice, taste just odd.

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