Peanut Butter Banana Pie
8 oz (gluten free) graham crackers
⅓ cup ghee (or coconut oil), melted
3 tbsp coconut sugar
1 package P.S. Snacks Banana Cream Instant Pudding
1 ¾ cup non-dairy milk
1 tsp vanilla extract
1/2 cup peanut butter
1 9 oz. tub (non-dairy) whipped topping
3 bananas, sliced
toppings: 1/4 cup peanuts
Preheat the oven to 375 degrees.
For the crust:
In a food processor, blend the graham crackers until finely ground.
Add in the melted ghee and coconut sugar and blend until well-combined.
Press into the bottom of a 9-inch pie dish to form a crust.
Bake for 12 minutes, then let the crust cool completely.
For the filling:
Meanwhile, blend together the instant pudding mix with the non-dairy milk, peanut butter and vanilla extract until smooth.
Pour the mixture into a large mixing bowl and fold in ⅔ of the whipped topping.
To assemble the pie:
Top the cooled pie crust with ⅓ of the pudding filling.
Arrange ½ the banana slices over the filling.
Pour the remaining pie filling over the banana slices.
Spread the whipped topping and add the final layer of the banana slices.
Refrigerate for at least 1 hour then cut into slices and enjoy!
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