Description
This Bruleed Banana Peanut Butter Pie is a luscious, no-bake dessert featuring a creamy peanut butter and cream cheese filling in a graham cracker crust, topped with fresh banana slices and a caramelized sugar topping. Perfectly sweet and rich, with a delightful crunchy brûléed finish, this pie is an easy yet impressive treat to prepare and enjoy.
Ingredients
Filling
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup confectioners’ sugar
- 1/2 cup peanut butter
- 6 tablespoons whole milk
- 1 carton (8 ounces) frozen whipped topping, thawed
Pie Base
- 1 graham cracker crust (9 inches)
Topping
- 3 large bananas, sliced
- 3 tablespoons turbinado (washed raw) sugar
Instructions
- Make the filling and add to crust: In a large bowl, beat the softened cream cheese until fluffy. Beat in the confectioners’ sugar and peanut butter until fully incorporated. Gradually add the whole milk and mix. Gently fold in the thawed whipped topping until the mixture is well blended. Spoon this filling evenly into the graham cracker crust. Cover the pie and refrigerate overnight to set.
- Top with bananas: Just before serving, arrange the freshly sliced banana pieces in concentric circles on top of the filling, overlapping them slightly to cover the entire surface.
- Sprinkle with sugar: Evenly sprinkle the banana slices with the turbinado sugar to create a layer ready for caramelizing.
- Brulee the topping: Caramelize the sugar topping using a kitchen torch or broiler. For the torch method, hold the flame about 2 inches above the pie’s surface and slowly rotate the pie until the sugar is evenly browned and caramelized. For the broiler method, preheat the broiler to high and place the pie 3 to 4 inches from the heat source. Broil for 2 to 3 minutes, watching carefully to prevent burning. Remove and let the pie cool. Slice and serve to enjoy the crunchy brûléed topping with creamy peanut butter banana filling.
Notes
- This pie requires refrigeration overnight to set properly providing the best texture.
- Use fresh firm bananas for the topping to avoid browning before serving.
- If you don’t have a kitchen torch, the broiler method works well but watch closely to avoid burning.
- Turbinado sugar is preferred for caramelizing as it creates a nice crunchy crust; you can substitute with regular granulated sugar if needed.
- For easier slicing, let the pie sit at room temperature for a few minutes after caramelizing the topping.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for caramelizing)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
