Happy Pi Day, everyone!  You may think I’m a nerd for 1) knowing when Pi Day is, 2) knowing what Pi Day is, or 3) actually celebrating Pi Day.  Well, 1) I am a nerd, 2) see #1, and 3) why would I pass up an opportunity to make pie?  But this – this is not just any pie, folks.  This is peanut butter banana cream pie with hot fudge sauce.

I must admit that the first time I had a more traditional banana cream pie, I was a bit surprised that filling was nothing more than sliced bananas with vanilla pastry cream.  I guess I had been expecting, well, banana-flavored pastry cream.  Don’t get me wrong, I like pretty much everything involving pastry cream, but this pie is more what I had been imagining the first time around.  The banana liqueur makes the pastry cream actually taste like banana, and it is heavenly.  As if that weren’t enough, there is a layer of peanut butter on the bottom, freshly whipped cream on the top, and it is served with a generous drizzle of hot fudge sauce.  Fo’ shizzle.  This pie is not messing around.  Just one more pretty great reason to celebrate Pi Day.

Once again, I would like to dedicate this pi(e) to the world’s best calculus teacher (and almost certainly the world’s best teacher period), Mr. Strawn.


For the filling:
¼ cup banana liqueur
3½ tsp. unflavored gelatin
1 vanilla bean, split
2¾ cups milk
4 large egg yolks
¾ cup sugar
3 tbsp. cornstarch

To assemble:
1 (9-inch) blind-baked pie crust*
3 oz. bittersweet chocolate, chopped and melted
¼ cup creamy peanut butter
2-3 bananas, sliced
Juice of 1 lemon (optional)

For topping:
1¼ cups heavy cream
6 tbsp. confectioners’ sugar
1 tsp. vanilla extract
1 banana, sliced
Hot fudge sauce
Honey roasted peanuts, coarsely chopped


  • 01

    To assemble the pie, brush the inside of the pie crust with a thin layer of the melted chocolate.  (This will prevent the crust from getting soggy).  Transfer to the refrigerator to chill for about 20 minutes.  Spread the peanut butter over the bottom of the pie crust in an even layer.  Cover with a single layer of banana slices.  (If desired, brush the banana slices very lightly with lemon juice to help prevent browning.   This is purely aesthetic and not essential to the taste of the pie.)

  • 02

    To make the filling, pour the banana liqueur into a small microwave-safe bowl.  Sprinkle the gelatin over the top and let it soften at least 5 minutes.  Microwave for 10 seconds to dissolve the gelatin.  Combine the vanilla bean pod and the milk in a small saucepan and bring to a boil.  Remove from the heat, cover, and let steep while preparing the yolk mixture.

  • 03

    In a medium bowl, combine the egg yolks and sugar.  Whisk thoroughly until the mixture lightens in color to a lemon yellow, about 5 minutes.  Whisk in the cornstarch.  Very slowly add the warm milk mixture to the bowl with the egg yolks, whisking constantly to avoid curdling.  Return the mixture to the saucepan and heat over medium-high heat, whisking constantly, until the mixture has thickened slightly and reads 170-175˚ F on an instant-read thermometer.  Remove the mixture from the heat and whisk in the gelatin mixture.  Let the filling cool completely, about 30 minutes.

  • 04

    Spread the pastry cream into the pie shell and smooth the top with a spatula.  Top with a second layer of banana slices, again brushing with the lemon juice if desired.  Cover with a piece of plastic wrap directly on the surface of the pastry cream and refrigerate.

  • 05

    Just before serving, combine the heavy cream and confectioners’ sugar in the bowl of an electric mixer.  Whip on medium-high speed with the whisk attachment until stiff peaks form, taking care not to over-beat.  Blend in the vanilla.  Spread the whipped cream on top of the pie.  Top with additional banana slices.  Slice the pie and place on dessert plates.  Drizzle each serving with warm hot fudge sauce and sprinkle with chopped peanuts.  Serve immediately.

  • 06

    *To blind-bake a pie crust, preheat the oven to 400˚ F.  Roll pie dough out on a lightly floured surface to a 12-inch disc.  Place it in a 9-inch pie plate, trimming away the excess and creating decorative edges as desired.  Prick the bottom and sides of the crust with the tines of a fork.  Line the crust with a piece of aluminum foil or parchment paper and fill with baking beads.  (If you don’t have baking beads, dried beans or rice also work.)  Bake 15-20 minutes.  Remove the baking beads and foil and bake about 5-10 minutes more, until light golden.  Transfer to a wire rack and let cool.


  • This looks really delicious. I will definitely be trying it.

  • Lilylovelock

    My mum would go crazy for this….it looks amazing! Definitely gotta try it out!

  • Yum! I had no idea that if you brushed melted chocolate on the pie crust, then refrigerated it that it would keep the crust from getting soggy. Great idea!! This pie is definitely a match made in heaven of my favorite flavors. :) Thanks for the recipe and have a wonderful Pi Day!

  • The combination of the words ‘banana’, ‘peanut butter’ and ‘fudge’ already had me drooling and then I saw the lovely photographs. Just wonderful.

  • I need this in my mouth, like, right now! Looks great.

  • Katrina @ Warm Vanilla Sugar

    This is just delightful! That hot fudge really makes this pretty. Great recipe for pi day!

  • Tara

    Gorgeous, decadent, and definitely on my to-bake list! Thanks Annie! :)

  • Oh my…. you have me sooo in love with this one. Thank you!

  • Michelle

    You win on this one Annie!! My husband is actually allergic to raw bananas, but he can have banana liqueur so you are therefore a genius! I will be making this soon and will just leave the real banana portion on my side of the pie only! Thanks!

  • Nicole

    Oh my goodness this is amazing for so many reasons mainly because I’ve been eating peanut butter and bananas like a fiend…new fav snack- and also because I appreciate Pi day just as much as you. Looks amazing can’t wait to try it!!!!

  • Emilie @ Emilie’s Enjoyables

    Seriously my favorite combo ever…banana + pb + chocolate. Love this!

  • Jaclyn Shervin

    That looks ridiculously amazing. I need to make this for my banana-loving husband!

  • Wow, Annie! You never cease to amaze me. This looks delicious!

  • Shawnda

    This is one of my favorite pies ever! Because it actually tastes like bananas. I use the liqueur (because I have nearly a lifetime supply of it) to make “banana” pudding a *real* banana pudding. People are so surprised that it tastes so much like bananas :)

  • Alice

    This looks so good I may just have to scrap whatever Irish-themed dessert I had planned for this weekend and just make this! I just love the decorative edge of your crust. Did you twist extra dough together for that look or is there a different way to get the ropey appearance? I love it!

  • You can never go wrong with a Banana Cream Pie but the addition of peanut butter and chocolate? OMG that flavor combination is amazing!

  • Jenine

    I brought a banana cream pie to work today for Pi Day – a mountainous custard-style pie from my favorite shop. Happy Pi Day!

  • Denise

    Happy Pi Day! I made your Chocolate Silk pie for my coworkers and we all loved it. Thanks for the recipe. Maybe this one will be next!

  • jabmorris

    I love The Pastry Queen Cookbook. I haven’t made this recipe yet. I will be real soon.

  • This looks amazing! omgoodness, thanks for sharing!

  • Kelsey

    AHAHAHAHA You said fo’ shizzle AHAAHAHAHAHA!!! Seriously though, this looks absolutely incredible. I totally agree with you on vanilla pastry cream in banana cream pies…no fun. I grew up on Southern banana pudding, so vanilla pastry cream just doesn’t cut it.

  • I love your crust! Very pretty little twists.

  • Janssen Bradshaw

    Oh yum! I just put your cranberry-blueberry pie in the oven (complete with my first ever lattice crust – I’m feeling very proud of myself) for our Pi day party tonight. Have to bookmark this one for next year!

  • I don’t normally like peanut butter desserts, but this sounds great!

  • Susan from Foodblogga

    Hi Anna,

    I was just on Pinterest and saw your pie. I was so entranced that I created a new board called “Indulgences” just so I could pin it. Seriously.

    You see, I’m not a dessert fan (gasp!), really, I’m not. But PB, banana cream pie with fudge sauce? Aw, come on. I’m printing out the recipe, and I’m going to make this for my b-day in May. Well, actually, I’m gonna try to get my husband to make me this for my b-day in May. ;)

    I’m so happy to have discovered your delicious blog! See ya soon, and happy pinning!


  • annieseats

    Wow, thank you!

  • annieseats

    Yep, I just twisted the trimmings to make a rope-ish twist.

  • annieseats

    Yes! I’m so glad someone noticed! I almost deleted it about 10 times, but then I thought, well, that’s what I would really say, so I’m saying it. Haha!

  • Jessica

    This looks so delicious! It makes me want to have pie for my birthday instead of a cake! Thanks for another great recipe!

  • Andrew Strawn


  • This looks fabulous! What a wonderful and tasty recipe!!

  • Banana, peanut butter, CHOCOLATE! Could Pi Day get any better? I think not! :)

  • I love that you’ve added banana liquor to the pastry cream! I totally agree with you that the pastry cream in a banana cream pie should be banana flavoured. Thanks for the inspiration!

  • Stephanie

    Are you from Bloomington? BHSN? I had Mr. Strawn for calculus too…amazing teacher.

  • annieseats


  • I had major beef with banana pudding recipes for the same reason…vanilla pastry cream with sliced bananas. Added banana liqueur, anv voila! Insta-banana. It’s key, and I’m sure this pie is absolutely divine. Thinking about bookmarking this for Father’s Day, I know Jon would adore it!

  • My husband requests a banana cream pie every year for his birthday, which you’d think would be a great way to experiment with interesting banana cream pie recipes. But no, he insists on the plain version – pie crust, slices of banana, vanilla pastry cream, whipped cream, and slivered almonds on top, because that’s how Baker’s Square does it. And apparently Baker’s Square makes the best pie ever (I have my doubts about that).

  • Monica @ The Yummy Life

    Love this combo of flavors. Pinned it!

  • annieseats


  • A-mazing! Love how you incorporated the banana into the actual cream. Heaven on a plate :-)

  • Pinning this right now! Another fabulous recipe. Seriously do you cook an amazing recipe every day?! Are you open to sharing how much time you spend a week on your blog?

  • Oh goodness, that last shot has my mouth watering. This is going to be made the moment I find banana liqueur (which is such a brilliant idea!).

  • Brkgrizzle

    Havent tried it yet :( but I will be this weekend <33

  • annieseats

    I don’t really log hours or anything. I cook every night, thought not every meal is photographed for the blog since lots of nights are old favorites and repeats. I do all my writing on the weekend because I don’t have time during the week.

  • Kidwker

    Looks devine! Would you mind telling me what type of bittersweet chocolate you suggest?

  • Ebbbe

    OMG! That looks wonderful! Definitely will fix that pie soon!

  • Honeywhatscooking

    wow, this looks sensational.
    love PB
    love banana
    love fudge!
    this is a sure winner!

  • Alina

    wow! It looks very deliciousssss:)

  • Patti White

    Hi Annie. I love your blog. Did you do all that egg yolk/sugar whisking by hand, or did you use your stand mixer? I would be inclined to use my mixer but am not sure if it makes a difference. Thanks.

  • Audrey Ker

    Wow, that is a gorgeous pie indeed! I’m wondering if there is any substitute for the banana liquer? I can’t find liquers where I am in Malaysia, sadly. Also, I love your braided pie crust! Would you mind sharing how did you accomplish that? It’s so pretty :)

  • annieseats

    Please see the FAQ page re: substitutions, and please see the prior comments re: the pie crust. Thanks!

  • annieseats

    For this I did it by hand, only because my mixer bowl was dirty. You could certainly do either. Enjoy!

  • Michelle Vass

    You had me at Peanut Butter and Banana…

  • HappyBelly

    Just made this……AMAZING and super easy….must try!!!! People were commenting that it tasted like it was from a fancy restauant

  • Jen

    Sorry if this is a dumb question, but I hadn’t seen anything mentioned in the comments so far. I never really buy alcohol and found just banana schnapps at the store. I’m not sure if there is any difference between that and banana liqueur or if they are the same thing?

  • annieseats

    Same thing.

  • Jen

    Thanks! : )

  • guest

    hi annie! I just made this for my dad for father’s day. he loved it! he said it was the first really good banana cream pie he had had in 30 years! thanks so much for another wonderful recipe! I love your blog!

  • Jenny

    Hi Annie, I am thinking about making this for thanksgiving. I am a little nervous to make this a day ahead because of the bananas turning brown, and about it turning into a soggy hot-mess. I am curious about how far in advance you made this pie or if you had any suggestions about making it ahead. Thanks!!

  • annieseats

    Hi Jenny,
    I think that the layer of chocolate on the bottom helps to prevent the crust from getting soggy. While I don’t remember the exact details, I do remember that when I made this we ate it for several days until it was gone and it was never noticeably soggy, or at least not enough to dissuade us from eating it :) Enjoy!

  • Nick

    I’m making this for my wife’s birthday, and I’m curious if I can make the filing a day in advance and refrigerate it. That would give me time to cook the other parts of the meal. Thanks.

  • annieseats

    I would just make the whole thing in advance and maybe do the freshly whipped cream and the finishing banana slices at the last minute. The layer of chocolate on the bottom really helps keep the texture good for several days. Enjoy – I’m sure she will love it!

  • marcie @ flavor the moments

    Where has this pie been all my life? Clearly I didn’t subscribe to this site soon enough!

  • Gina Loverde Prokop

    Hi Annie! I came across your blog for the first time a couple of days ago, and I am slowly racking up a list of things to make :) I really want to add this one to the list as well, but I don’t eat gelatin. I noticed that you used sure jell in another recipe; can that act as a replacement? Do you have any veggie-friendly
    substitute suggestions? I’d really like to make this pie this week :)

  • annieseats

    I’m not sure, but I don’t think you can use sure-jell in that way (or if you can, I don’t know about it). You’ll have to research veggie-friendly options. Good luck!

  • Zoe

    Mr. Strawn was pretty great! And I have a feeling this pie is going to be equally as awesome.

  • Nina Sativa


  • Patrick Vranak


    Agar Agar is a vegan friendly alternative