Chocolate Banana Ice Cream Pie with Peanut Butter Crust

This post may contain affiliate links.

Because we’re all ready to celebrate warmer weather:  Chocolate Banana Ice Cream Pie with Peanut Butter Crust

Chocolate Banana Ice Cream Pie with Peanut Butter Crust - recipe from

Some people are afraid to make pie.  I understand.  The crust is hugely intimidating, and there is a lot of waiting around to watch and see whether or not your pie creation turns out.  That’s not the case with this pie.

This pie is an easy, no-bake situation.  Even pie-scared people will be able to be successful with this one.  And it only has six simple ingredients too!

Chocolate Banana Ice Cream Pie with Peanut Butter Crust - recipe from

Freezing the pie is the only wait-and-see option for this pie.  We garnished it with whipped cream and extra bananas, but that’s only because we felt like getting a little bit fancy.

Chocolate Banana Ice Cream Pie with Peanut Butter Crust - recipe from

Slices are adorned with a generous drizzle of chocolate syrup.  It’s the perfect dessert to help ring in the spring and summer weather.

Thank you to Miranda from the blog for shooting these beautiful photos of the Chocolate Banana Ice Cream Pie for me.  I think Miranda certainly captured how delicious this pie truly is!

Chocolate Banana Ice Cream Pie with Peanut Butter Crust

Yield: 8 servings

Prep Time:25 minutes

Cook Time:6 minutes

  • 1 1/4 cups graham cracker crumbs
  • 1/2 cup honey, divided
  • 1/3 cup creamy peanut butter
  • 3 cups mashed ripe bananas
  • 2 cups chocolate ice cream, softened
  • 8 tablespoons chocolate syrup
  • whipped cream and extra bananas, for garnish (if desired)
  1. Combine crumbs, 1/4 cup of honey and peanut butter, stirring well. Press mixture into bottom and up sides of a 9-inch pie plate.
  2. In a large nonstick skillet, combine the rest of the honey and the mashed bananas. Cook in a small saucepan over medium heat for about 6 minutes, until mixture begins to thicken; stir frequently. Remove from heat and set aside to cool.
  3. In a large bowl, beat the softened ice cream with electric mixer until smooth. Fold the cooled banana mixture into the ice cream. Spoon into the crust.
  4. Cover the pie and freeze until firm (at least 4 hours). To serve, cut into wedges and drizzle 1 tablespoon of chocolate syrup on each wedge.
  • Some grocery stores sell graham cracker crumbs near the prepared pie crusts in the baking aisle. If you can' t find the, crush your own by placing graham crackers in a large ziploc and rolling them with a rolling pin until they dissolve into fine crumbs (or use a food processor).
  • To lighten up this recipe, use chocolate nonfat or low fat ice cream, and less chocolate syrup.

Here are a few more ice cream pie recipes you might enjoy:

You Might Also Like...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *


  • Sarah Walker Caron (Sarah’s Cucina Bella) wrote:

    I agree — pie making, especially with a rolled crust, can be intimidating. But this sounds awesome and easy! The peanut butter crust sounds scrumptious. YUM!

  • Katherine wrote:

    Mmmm… This looks yummy!