Brûléed Peanut Butter Banana Pie

This Brûléed Peanut Butter Banana Pie is a perfect no-bake pie for summer! It's made with only a handful of ingredients, and it's made mostly in the freezer! The crust is a simple vanilla wafer crust, the filling is the perfect creamy balance of whipped cream, peanut butter, and banana!  The top gets sprinkled with coarse sugar, and then the pie gets thrown under the broiler to get that crispy sugar crust!

Course Dessert
Cuisine American
Keyword bruleed dessert, bruleed pie, easy summer pie recipe, freezer pie, frozen banana pie, frozen peanut butter pie, frozen pie recipe, peanut butter banana pie, peanut butter pie, summer dessert recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 8
Author Molly | Spices in My DNA


For the crust

  • 6 ounces vanilla wafers*
  • 4 tablespoons unsalted butter, melted
  • pinch of salt

For the pie

  • 5 large ripe bananas, not overripe (slightly spotty is ok)
  • 1/3 cup sweetened condensed milk
  • 1/3 cup creamy peanut butter (not the drippy kind)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 1/4 cups heavy cream, cold
  • 3 tablespoons coarse raw sugar*


  1. Begin by making the crust. Preheat oven to 350℉. Add cookies to a food processor and pulse until finely ground. Add the melted butter and a pinch of salt and pulse until moistened and combined. Press mixture into a 9'' springform pan, pressing firmly (it should go up the sides about 1/4-1/2'' too. Bake until crust is golden brown on the edges, about 10-12 minutes. Cool crust completely on a cooling rack before filling.

  2. To make the filling, mash 3 of the bananas in a large mixing bowl. Add the condesnsed milk, peanut butter, vanilla, cinnamon, and salt, and whisk to combine. Set aside.

  3. Add the heavy cream to a separate bowl or stand mixer, and beat with electric beaters or the whisk attachment until stiff peaks form, about 3 minutes. Using a rubber spatula, gently fold the whipped cream mixture into the banana mixture until just combined. Pour mixture into crust, and smooth out the top with a spatula. Cover with plastic wrap and freeze for at least 12 hours, or overnight.

  4. *If you're using the broiler to brulee the top, 2 hours before you're ready to serve, remove the pie from the freezer. Preheat broiler to high and position the highest rack in the upper third of the oven. Slice the bananas 1/4-1/2'' thick and lay the slices over the top. Sprinkle with the coarse sugar. Place under the broiler for 4-5 minutes, or until bananas are golden brown and caramelized. Let pan cool for a few minutes, then place back into the freezer to re-freeze for at least 2 hours (the pie probably got loose and melted a bit while it was in the oven). Remove from springform pan, slice, and serve!

  5. **If you're using a kitchen torch to brulee the top, disregard the broiler step. Once you're ready to serve, remove the pie from the freezer. Slice the bananas 1/4-1/2'' thick and lay the slices over the top. Sprinkle with the coarse sugar. Use a kitchen torch to caramelize the sugar until it's deeply golden brown. If the pie seems to have melted a bit, you can place it back into the freezer for a few minutes to firm back up. Remove from springform pan, slice, and serve!

Recipe Notes

*I used the Ultimate Vanilla Wafers from Trader Joe's. They're SO good. I'd highly recommend them, but any vanilla wafer will do!
*For the coarse sugar, I used demerara sugar, but turbinado sugar or sugar in the raw are basically the same thing and will work here too!
*I've included directions for using your broiler to brûlée the pie, as well as a kitchen torch, so see above for each method!