1 carton (8 ounces) frozen whipped topping, thawed and divided
1/3 cup creamy peanut butter
Additional sliced ripe banana
Preheat oven to 350°. Grease a 9-in. pie plate. Stir together 1-3/4 cups cake mix, egg and 1 tablespoon butter until combined. Turn onto a floured surface; knead until a smooth dough forms. Roll dough to fit prepared pie plate. Flute edge. Prick bottom several times with a fork. Bake until golden brown, 12-15 minutes. Cool crust in pan on a wire rack.
Whisk milk and pudding mix 2 minutes. Fold in banana and 1 cup whipped topping. Transfer to cooled crust. Top with remaining whipped topping. Refrigerate at least 3 hours.
Meanwhile, mix remaining cake mix, peanut butter and remaining butter until crumbly. Transfer to a parchment-lined rimmed baking pan. Bake until golden brown, 14-18 minutes, stirring once. Cool completely.
Top pie with additional sliced banana and some of the crumb topping (save additional crumb topping for another use).
Test Kitchen Tips
For a delicious treat, sprinkle the remaining topping over ice cream.
When you're rolling out and fluting crust, work quickly so the dough doesn't get too soft and sticky.
We love the addition of toasted coconut! Try stirring 1/2 cup into the filling and topping the pie with another 1/2 cup.