Frozen Peanut Butter and Banana Pie with a Caramel Swirl

28 Jul

PBP Finished 2If you read my last post you’ll remember that I’ve been assigned the role of desserts and salads provider for the barbecue season.  So this is my latest offering, a frozen peanut butter and banana (because let’s face it, if Elvis thought they were a marriage made in heaven, who am I to argue) pie with a caramel swirl.  Its a recipe I’ve stolen unashamedly from those wonderful people at BBC Good Food and tweaked slightly to make it mine.  It’s sweet, slightly salty and silky smooth and the best part is that it can be prepared in advance and it’s ridiculously easy to make, so no missing out on that beautiful sunshine.  Oh and there is no baking, so no standing around in a hot kitchen.   I’ve used a 12cm spring form tin to make an individual pie for these picture, and the recipe will make four of these or one large pie in a 24 cm tin.

PBP IngFor the pie take:

  • 3 bananas (one for decoration)
  • 300gm your favourite digestive type biscuit (graham crackers, hobnobs ect)
  • 100 gm butter
  • 150 mls double cream
  • 140g icing sugar
  • 400gm soft cheese (cream cheese)
  • 250gm smooth peanut butter
  • 1tsp vanilla paste
  • 200 gms tinned caramel or Dulce de lech
  • roasted peanuts to decorate

For the toffee sauce take:

  • 40 gms butter
  • 50 gms sugar
  • 150 mls double cream

PBP crumbsFirst blitz the biscuits in a food processor (or pop them in a zip-lock bag grab, a rolling pin and get rid of some pent up aggression, you know, whatever floats your boat)

PBP butter crumbsMelt the butter and add the crumbs to the pan and mix well.

PBP tinAdd the butter-biscuit mix to the tin(s) and press down firmly.  Then place the tin(s) in the fridge while you make the filling.  I’m going to apologise in advance, you’re about to witness a lot of brown, white, off-white and beige mixes sitting in bowls.  I wish there was a way around it, but . . . well . . . there isn’t.

PBP creamIn a clean bowl, whip the cream until it can hold its own shape and set aside.

PBP soft cheeseIn a separate bowl mix the soft cheese, the icing sugar and the vanilla bean paste and then set aside.

PBP mashed bananaIn a completely different bowl, mash two of the bananas until completely smooth.

PBP Peanut butterIn a fourth bowl (I’d like to apologise to who ever washes your dishes, if it isn’t you please apologise to them on my behalf, if it is you, I’m so very sorry) use a fork to soften the peanut butter by whisking it.

PBP fillingAdd the cream cheese mix to the peanut butter and beat well to combine.  Then mix in the mashed bananas and finally, fold in the whipped cream.

PBP caramel swirlTake the spring form tin(s) out of the fridge and top the biscuit crust with the filling then swirl in the caramel.  The two consistencies are very similar, so be careful not to over mix.  Pop the pie in the  freezer for at least 3 hours or overnight.  (This will keep in the freezer for about a month)

Before you serve take it out of the freezer and leave at room temperature for about 20-30 mins and get cracking with the toffee sauce.

PBP Toffee saucePlace the sugar, butter and cream in a pot and bring to a boil.

PBP Toffee sauce boiling

Allow to cool and then top your pie with sliced bananas, chopped roasted peanuts and toffee sauce.  Enjoy!

PBP ready to eat


20 Responses to “Frozen Peanut Butter and Banana Pie with a Caramel Swirl”

  1. Busanee Dominguez July 29, 2013 at 1:01 am #

    Oh my sweet tooth is gleefully alive looking at this recipe.

  2. Natasha July 29, 2013 at 5:25 am #

    This is SO yummy! I’ll have to try the caramel sauce next time. I’ve thought about using a banoffee sauce (banoffee pie filling) to drizzle on top, but haven’t tried yet.
    I make mine with a base of Oreo cookie crumbs instead. The feedback I got was that the Oreo base is better, so I stick with that now 🙂
    Love your posts!

  3. Ramen Run July 29, 2013 at 5:15 pm #


  4. Janet Rörschåch July 29, 2013 at 10:24 pm #

    My goodness. Decadently luscious. Nicely done.

  5. trishaskitchen August 1, 2013 at 9:21 pm #

    This looks fantastic! I will have to try to make one dairy free.

    • fudgingood August 1, 2013 at 10:12 pm #

      Hmmm, could be a challenge. Let me know what you substitute the cream cheese with as my family has more dietary interferences than favourite dishes and I would love to be able to make this for everyone.

  6. Anne ~ Uni Homemaker August 6, 2013 at 8:03 pm #

    My kind of pie! I love peanut butter anything. Delicious!

  7. citymeetscountry August 9, 2013 at 2:53 am #

    This sounds AMAZING. Just one question, what exactly are digestive biscuits? As far as I know we don’t have those here in the USA….like a graham cracker?

    • fudgingood August 9, 2013 at 10:47 am #

      Yup, graham crackers will be a perfect substitute for digestive biscuits. You could also go with what ever other kind of cookie you are partial to like an Oreo cookie crust or a gingersnap crust, any crunchy cookie can be turned into a pie crust.

  8. krissypidd2013 August 11, 2013 at 10:34 pm #

    Oops left capslock on… but I do really love peanut butter.
    It looks delicious, I can’t wait to try it 🙂

  9. Jess August 12, 2013 at 12:32 am #

    this looks delicious!!!!! thanks for sharing!

  10. tealandtulle August 12, 2013 at 9:15 pm #

    That looks amazing! Your blog is right up my alley!

  11. omnomlagos August 15, 2013 at 7:58 am #

    This looks sooooo good. Definitely going to try it.

    • fudgingood August 15, 2013 at 8:05 pm #

      I’m sure you’ll enjoy it. Let me know how it goes 🙂

  12. afracooking August 24, 2013 at 2:49 pm #

    WOW! This pie looks spectacular. I wish I could sink my teeth into it right now 🙂


  1. Anna-Banana Cupcakes | fudgingood - August 11, 2013

    […] Once they’re baked allow them to cool completely and then decorate them as you wish.  I took Anna’s words to heart and decorated them with freshly whipped cream and a toffee sauce.  For the toffee sauce recipe see my recipe for peanut butter and banana pie […]

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