Sliced bananas hide under a rich filling of peanut butter, cream cheese and honey. Chopped peanuts and a graham cracker crust lend the perfect crunch.




  • In a medium bowl, stir together the melted butter and 1/4 cup sugar. Add crushed crackers; toss to mix well. Press mixture evenly onto the bottom and sides of a lightly greased 9-inch pie plate. Bake at 375° about 5 minutes or until edges are light brown. Cool crust completely on a wire rack.

  • In a chilled large mixing bowl, beat whipping cream, 1 tablespoon sugar and vanilla with an electric mixer on medium speed until soft peaks form. Transfer 3/4 cup of the whipped cream to a small bowl and chill; set large bowl aside.

  • In another large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add peanut butter and 1/3 cup honey; beat until smooth. Fold in about one-fourth of the whipped cream from the large bowl to lighten, then fold in the rest of the whipped cream from the large bowl.

  • Arrange the sliced bananas in the bottom of the cooled crust. Spread peanut butter mixture evenly over the bananas. (If you like, chill the pie for up to 8 hours before serving.) Just before serving, top the pie with the reserved whipped cream from the small bowl and, if you like, additional banana slices, peanuts and/or a drizzle of honey.


If desired, use 1 6-ounce purchased graham cracker crumb pie shell instead of making your own.This pie works with natural peanut butter (the kind that you stir), but we preferred the texture with traditional PB.

Nutrition Facts

399 calories; 29 g total fat; 55 mg cholesterol; 265 mg sodium. 31 g carbohydrates; 9 g protein;