Peanut Butter-Banana Pie

Recipe from

Southern Living


40 NILLA Wafers
1/3 cup honey-roasted peanuts
1/2 cup butter or margarine, melted
1 1/3 cups firmly packed dark brown sugar, divided
1 (8-ounce) package cream cheese, softened
3/4 cup creamy peanut butter
1 cup whipping cream, divided
1 teaspoon vanilla extract
2 bananas
Chopped honey-roasted peanuts (optional)


Process first 3 ingredients and 1/3 cup brown sugar in a food processor until crumbly. Press mixture into bottom and up sides of a 10-inch deep-dish pieplate.

Bake at 350° for 5 minutes. Set piecrust aside.

Beat remaining 1 cup brown sugar, cream cheese, peanut butter, and 1 tablespoon whipping cream at medium speed with an electric mixer until mixture is light and fluffy.

Beat remaining whipping cream and vanilla until stiff peaks form. Fold one-third whipped cream into peanut butter mixture; fold peanut butter mixture into remaining whipped cream.

Slice bananas, and place on crust. Spread peanut butter mixture evenly over bananas. Sprinkle with chopped peanuts, if desired. Chill 2 hours.