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Peanut Butter Banana Toffee Pie Recipe

If you love chilled, creamy pies, you’ll enjoy this peanut butter banana toffee pie recipe. Bananas, whipped cream, toffee bits, and mini peanut butter cups make this a special treat. Even the crust is homemade—and so easy!

Servings: 8

Active time: 30 minutes

Total time:


  • 18 peanut butter cream-filled sandwich cookies, finely crushed
  • 3 Tbsp butter, melted
  • 1-1/2 c confectioners’ sugar, sifted
  • 1 stick(s) butter, softened
  • 1/3 c creamy peanut butter
  • 1 tsp vanilla extract
  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 3 c sweetened whipped cream or frozen whipped topping (thawed), divided
  • 2/3 c chocolate covered toffee bits, divided
  • 2 medium bananas, sliced 1/4 inch thick (reserve 9 slices)
  • 14 mini peanut butter cups, quartered (reserve 9 quarters)


  1. Preheat oven to 350°F. Combine cookies and melted butter. Press over bottom and up sides of 9-inch pie plate. Bake at 350ºF 15 minutes. Remove to wire rack. Cool completely. Chill until needed.
  2. Place confectioners’ sugar, 1/2 cup butter, peanut butter and vanilla in large bowl. Beat with electric mixer on low speed to combine. Increase speed to medium-high; beat until smooth and light about 2 minutes. Add eggs one at a time, beating well after each addition.
  3. Fold in 1 cup whipped cream. Gently stir in 1/2 cup of the toffee bits, the banana slices and quartered peanut butter cups. Spoon filling into chilled crust; smooth top. Chill 4 hours or until firm.
  4. Spread remaining whipped cream over chilled pie. Garnish with remaining toffee bits, banana slices and peanut butter cup quarters.

Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 830
Calories from Fat 440
Total Fat 49g (75% DV)
Saturated Fat 25g (125% DV)
Trans Fat .5g
Cholesterol 110mg (37% DV)
Sodium 270mg (11% DV)
90g (30% DV)
Dietary Fiber 3g (12% DV)
Sugars 69g
Protein 10g
Vitamin A 15%
Vitamin C 4%
Calcium 6%
Iron 15%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.