Nutter Butter Banana Cream Pie

Here is an all homemade banana pudding with a crunchy crust made with those popular brand cookies call Nutter Butters.

The banana has always gone famously with bananas with flavors and since our family is a big fan of that famous cookie flavor, this was a winner pie right out of the gate!

The pie crust is a buttery crunch, the pudding is smooth as silk and then a few more cookies crushed on top make this a gourmet delight.

If you're a fan and love easy pies to make that are homemade then try this pie, if not then use your favorite instant brand pudding and make this one semi homemade.

Nutter Butter cookies usually are gone the first day I buy them however I have also managed to make a Nutter Butter ice cream with them that I snuck a few in from time to time in the summer!

We prefer a whipped cream that is sweetened to top our pie but again tailor this with a whipped topping if you're in a hurry but this pie and flavors is off the charts delicious.

Scroll down to the bottom and hit print for this delicious homemade pudding with that popular cookie crunch crust!

Step by Step to Make Nutter Butter Banana Cream Pie

• make the crust and bake for 12 minutes
• in the meantime make homemade pudding for banana cream cool and fold in the bananas
• pile into a cooled crust
• see below for garnish suggestions in the printable recipe card with, measurements at the end of this post

Tips and Suggestions for Nutter Butter Banana Cream Pie

• use thawed whipped topping if you're not using whipped heavy cream sweetened
• to prevent the bananas from browning dip them into lemon juice first then drain them before adding to the pudding
• cream cheese must be room temperature or softened in the microwave
• use a food processor to make a fine nutter butter crumb for the crust
• gently fold in the bananas
• use any crust you like, pretzel, graham cracker, chocolate cookies or pie crust if you're not a peanut butter fan of the cookies
• garnish with either candy or hot fudge ice cream topping, caramel topping, and peanuts if desired
• store pie in the refrigerator for at least 3 hours before serving
• cover leftovers and store for up to 3 days in the refrigerator
• the pudding is delicious without the bananas if you're not a banana fan

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American

Yield: 10

Author: Claudia Lamascolo

Nutter Butter Banana Cream Pie

Nutter butter-crusted homemade banana cream pie, it's a gourmet twist on the popular cream pie with a delicious famous cookie crunch.

Ingredients

• Banana Cream Filling:
• 3/4 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 2 cups milk
• 3 egg yolks, beaten
• 2 tablespoons butter
• 1 1/4 teaspoons vanilla extract
• 4 bananas, sliced (drizzle with lemon juice to prevent browning)
• Crust:
• 12 nutter butter cookies put through food processor
• 1- 1/2 tablespoons of soft cream cheese
• Place all ingredients in the food processor pulse till fine and hold together slightly.
• Place crumbs in a deep dish pie plate and bake for 12 minutes at 350 degrees.
• Cool.
• Topping:
• Heavy cream whipped and sweetened or
• Whipped topping
• 4 or more nutter butter cookies crushed

Instructions

1. In a saucepan, combine the sugar, flour, and salt.
2. Add milk in gradually while stirring gently.
3. Cook over medium heat, stirring constantly, until the mixture is bubbly.
4. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
5. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add the egg yolk mixture to the rest of the hot mixture.
6. Cook for 2 more minutes; remember to keep stirring.
7. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
8. Cool completely.
9. Slice bananas and put them in some lemon juice to prevent browning then drain them.
10. Add the banana into the cooled partially baked Nutter Butter Crust.
11. Smooth the pudding on top of the cooled crust.
12. Top with whipped topping or real whipped cream, garnish with 4 crushed nutter butter cookies crushed ( I put them in the zip lock bag and hit them with a rolling pin) sprinkle on top, and refrigerate until ready to serve

Notes

Tips and Suggestions for Nutter Butter Banana Cream Pie

• use thawed whipped topping if you're not using whipped heavy cream sweetened
• to prevent the bananas from browning dip them into lemon juice first then drain them before adding to the pudding
• cream cheese must be room temperature or softened in the microwave
• use a food processor to make a fine nutter butter crumb for the crust
• gently fold in the bananas
• use any crust you like, pretzel, graham cracker, chocolate cookies or pie crust if you're not a peanut butter fan of the cookies
• garnish with either candy or hot fudge ice cream topping, caramel topping, and peanuts if desired
• store pie in the refrigerator for at least 3 hours before serving
• cover leftovers and store for up to 3 days in the refrigerator
• the pudding is delicious without the bananas if you're not a banana fan

https://www.whatscookinitalianstylecuisine.com/2011/04/nutter-butter-banana-cream-pie.html

These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.

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