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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
  • Total Time
    Prep: 25 min. + chilling Bake: 10 min.
  • Makes
    8 servings


  • 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 edge. Refrigerate, covered, for at least 3 hours.
  • Sprinkle with peanuts just before serving. If desired, serve with cut-up peanut butter cups.
Nutrition Facts
1 piece: 507 calories, 28g fat (12g saturated fat), 20mg cholesterol, 418mg sodium, 54g carbohydrate (39g sugars, 3g fiber), 10g protein.

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  • twoboyzmom
    Jul 26, 2020

    I would change this up by chopping the peanut butter cups up and fold them into the pudding mixture for added texture and a pop of flavor.

  • ojc0806
    Sep 19, 2017

    Made as written everyone loved it!

  • delowenstein
    Nov 9, 2014

    I prepared this recipe for the first time. I did adjust the recipe by using 1/2 cup milk chocolate wafers with 3/4 cup peanut butter (CREAMY) in a double boiler which I stirred over boiling water on my stovetop. I just used 1 package (3.4-oz.) vanilla instant pudding, 1-1/2 cups cold 2% milk and 1/2 cup evaporated milk and 1-1/4 cups thawed whipped topping. The balance of the whipped topping, I spread over the filling after chilling the pie, covered, overnight and then returned to my refrigerator to stay chilled.I used a combination of 2 cups of cut-up Reese's Peanut Butter Cups with cut-up Snickers Peanut Butter Squares. I made a chocolate crust of chocolate cookie crumbs, crushed in my food processor, then I added the 1/4 cup melted margarine and 1/4 cup granulated sugar. I DID use a 400o F. oven, turned off, to set the cookie crust for 10 minutes and I'd used an 8" round layer pan since I didn't have a pie plate. (I HAD also baked the crust 8 minutes at 350o F., but I felt that I did better by setting the crust in the 400o F. oven, turned off. The layer pan DID hold more, anyway and I fit everything into the pan! I chose not to use bananas! I thought that using the cut-up peanut butter squares/cups would be more interesting! Thank you for this recipe! delowenstein

  • angela021793
    Jan 27, 2013

    No comment left

  • Billl Muck
    Jan 24, 2013

    I Made this for our Sunday Dinner with the neighbors. Everyone RAVED about it and there were NO leftovers. Incredible blend of Chocolate, Peanut butter and Bananas!!!

  • spiceygas
    Jan 19, 2013

    Remember to thaw out the whipped topping in advance!

  • tessie0407
    Dec 27, 2012

    No comment left

  • brickeramy
    Dec 24, 2012

    I made this for a thanksgiving gathering and it was gone inn minutes. Everyone was begging for the recipe, this is the perfect combo of all things delicious.

  • brickeramy
    Dec 24, 2012

    I made this for a thanksgiving gathering and it was gone in minutes.

  • AnnPatrice
    Dec 7, 2012

    No comment left