Chocolate Peanut Butter Banana Cream Pie

The Best Flavor Combination Ever!

It starts with a pre-made chocolate cookie crust in which many slices of bananas are layered. They are then covered with a creamy peanut butter filling and on top of that, a silken chocolate glaze and then finally, some chopped peanuts to make it beautiful. It’s out of this world good, incredibly rich and is so easy to make, you may have to keep the ingredients out of your kitchen so you aren’t throwing one together every day. For real.

The Benefits of Silken Tofu

If you’ve never made a dessert with silken tofu before, you may think this sounds weird or that it will taste funny. It won’t. I promise. Nobody will even know what the “odd” ingredient is, unless you tell them. Try it and see if anyone can guess. I have served many versions of this to unsuspecting staunchly not-vegan folks and it always gets raves. Although it is pretty funny to see some folks eagerly going in for the second slice and when I tell them it’s tofu, all of a sudden they don’t like it. Haha, yeah, that’s why you were about to have seconds. Tofu gets such an undeserved bad rap. Yes, it’s bland, very bland, and that’s why it’s perfect because you can make it take on whatever flavor you want. That’s kind of the point.

For creamy pie recipes like this, I always use Mori-Nu Extra Firm Silken Tofu. It is the best in my opinion, blends easily and adds good structure to the pie. Other silken tofu often don’t set up enough but you are welcome to use them. Just be aware the filling will probably be softer and harder to slice.

Chocolate Peanut Butter Banana Pie How-To Video

Chocolate Peanut Butter Banana Cream Pie Recipe

Chocolate Peanut Butter Banana Cream Pie

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Prep time

60 mins

Total time

1 hour

Chocolate Peanut Butter Banana Cream Pie (serves 8)

Jenny Dunklee | The Lazy Vegan Baker: Jenny Dunklee

Recipe type: Pie

Serves: 8

Ingredients

1 pre-made chocolate crumb crust (I use Wholly Wholesome)
1 12 oz package extra firm silken tofu (I recommend Mori Nu)
¾ cup all natural creamy peanut butter
⅓ cup maple syrup (or agave)
1 teaspoon vanilla extract
2 ripe bananas, peeled and sliced
¾ cup non-dairy chocolate chips
¼ cup non-dairy milk
½ teaspoon coconut oil
a couple tablespoons unsalted peanuts, chopped roughly for decoration

Instructions

In a food processor or blender, combine the tofu, peanut butter, maple syrup and vanilla and blend until completely smooth.
Layer your pre-made pie crust with the sliced bananas.
Pour the peanut butter filling on top and spread evenly over the bananas.
Cover with plastic wrap and refrigerate for at least 1 hour.
While the pie is chilling, prepare the chocolate glaze by combining the chocolate chips, non-dairy milk and coconut oil in a microwave safe bowl. Microwave in 15 second increments, stirring after each time, until the chocolate is completely melted. Set aside to cool and thicken (approx 30-40 minutes).
Take the pie out of the refrigerator and carefully pour the chocolate in a pool in the middle, then with the back of a spoon, spread it over the top of the pie until it evenly covers it.
Sprinkle chopped peanuts on top and refrigerate again for at least 45 minutes, or until the chocolate is firm.
Serve and enjoy :-D.
Pie can be stored covered in the refrigerator up to 5 days, if it lasts that long!