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Chocolate & Peanut Butter Pudding Pie with Bananas

 Chocolate & Peanut Butter Pudding Pie with Bananas
I created this pie in tribute to Elvis, who was my favorite entertainer, and to Hershey, Pennsylvania, the town where I was born. —Penny Hawkins, Mebane, North Carolina
8 ServingsPrep: 25 min. + chilling Bake: 10 min.


  • 1 cup chocolate wafer crumbs (about 20 wafers)
  • 1/4 cup butter, melted
  • 2 medium firm bananas
  • 3/4 cup creamy peanut butter
  • 2 ounces semisweet chocolate, chopped
  • 2 cups cold 2% milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 2 cups whipped topping, divided
  • 2 tablespoons chopped salted peanuts
  • Peanut butter cups, optional


  • In a small bowl, mix wafer crumbs and butter; press onto the bottom
  • and up the sides of an ungreased 9-in. pie plate. Bake at 350°
  • for 8-10 minutes or until set. Cool completely on a wire rack.
  • Slice bananas; arrange on bottom of crust. In a microwave-safe bowl,
  • combine peanut butter and chocolate; microwave on high for 1 to
  • 1-1/2 minutes or until blended and smooth, stirring every 30
  • seconds. Spoon over bananas.
  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand
  • for 2 minutes or until soft-set. Fold in 1 cup whipped topping;
  • spread over chocolate mixture. Pipe remaining whipped topping over

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Chocolate & Peanut Butter Pudding Pie with Bananas (continued)

Directions (continued)

  • edge. Refrigerate, covered, for at least 3 hours.
  • Sprinkle with peanuts just before serving. If desired, serve with
  • cut-up peanut butter cups. Yield: 8 servings.