Food and Recipes Desserts Peanut Butter-Banana Icebox Pie Recipe 3.0 (1) Add your rating & review Peanut Butter-Banana Icebox Pie is the dessert equivalent of a swimming hole—so refreshing you can't help but dive in. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on March 6, 2018 Print Rate It Share Share Tweet Pin Email Hands On Time: 30 mins Total Time: 9 hrs 10 mins Yield: 8 servings Ingredients 2 cups cinnamon graham cracker crumbs (about 15 sheets) 1/2 cup finely chopped honey-roasted peanuts 1/2 cup butter, melted 1 (4-oz.) semisweet chocolate baking bar, chopped 2 cups whipping cream, divided 1 (8-oz.) package cream cheese, softened 1 cup creamy peanut butter 1/2 cup firmly packed light brown sugar 2 teaspoons vanilla extract 2 large bananas, sliced Toppings: sweetened whipped cream, chocolate syrup, chopped honey-roasted peanuts Directions Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 30 minutes). Microwave chocolate and 1/2 cup whipping cream in a small microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until chocolate is almost melted, stirring at 30-second intervals. Whisk until chocolate melts and mixture is smooth. (Do not overheat.) Spoon chocolate mixture into prepared crust. Beat cream cheese, next 2 ingredients, and 1/4 cup whipping cream at medium speed with an electric mixer until mixture is light and fluffy. Beat vanilla and remaining 1 1/4 cups whipping cream at high speed until stiff peaks form. Fold one-third whipped cream mixture into peanut butter mixture to loosen; fold in remaining whipped cream mixture. Arrange banana slices over chocolate mixture in crust. Spread peanut butter mixture over bananas. Cover and chill 8 hours. Serve pie with desired toppings. Jennifer Davick; Prop Styling: Heather Chadduck Rate it Print