BAKE: Frozen Peanut Butter Banana No-Bake Icebox Pie with Chocolate Almond Flour Crust (gluten-free!)
- Frozen Peanut Butter Pie Ingredients
- Gluten-free Chocolate Almond No-Bake Crust
- Frozen Peanut Butter Banana No-Bake Icebox Pie with Chocolate Almond Flour Crust (gluten-free!)
Icebox pies are the perfect solution for those hot days where you’d rather die than turn on your oven (especially those of us without that sweet luxury of central AC). This frozen peanut butter banana pie with a chocolate almond crust is one of my favorite sweet summer treats!
I developed this recipe from my recollections of a no-bake dessert my mom made when my brothers and I were kids, but I swapped out some of the ingredients that I remember for whole-food options. I added sliced bananas as well, though you can totally leave those out if you’re not a fan or don’t have any on hand.
The result is even richer and creamier than I remember, with a pleasant tang from the cream cheese that balances the richness of the peanut butter and the chocolate crust. Best of all, you don’t need to turn on your oven or stove at all!
Frozen Peanut Butter Pie Ingredients
Heavy Whipping Cream:
My mom’s recipe used Cool-Whip. I’ve updated my version of this frozen peanut butter pie with lightly sweetened organic whipped cream instead of non-dairy whipped topping.
Cream Cheese:
Use regular block cream cheese, or substitute neufchatel cheese to lower the fat slightly. Either adds delicious tangy flavor and helps the pie set up firm enough to slice.
Peanut Butter:
You can use your favorite creamy peanut butter here. I’ve also added peanut butter powder to get even more concentrated peanut flavor. You can omit the peanut butter powder from the filling if you don’t have it, but it will change the texture slightly and make the filling less firm.
Powdered Sugar:
Fine confectioner’s sugar dissolves and sweetens the filling while keeping a silky texture. Sift it through a wire sieve if there are firm clumps.
Bananas:
I’ve also added a layer with sliced bananas to the middle, sandwiched between a denser bottom filling and a fluffier top layer, lightened by folding in freshly whipped heavy cream.
You could also put the sliced bananas on top just before serving, but putting them in the center layered between the peanut butter cream helps protect the fruit from oxidizing and turning brown.
The pie is also delicious without the bananas if you’re not a fan, or want it to last longer in the fridge without worrying about the fruit browning or getting watery.
Flavorings & Garnish:
Sea salt or Himalayan pink salt (substitute regular salt if you don’t have these), real vanilla extract, bourbon or rum.
If you’d like to garnish your pie, I recommend a swirl or drizzle of chocolate syrup (or chocolate mocha syrup), grated chocolate or chocolate curls, or chopped salted and roasted peanuts.
Gluten-free Chocolate Almond No-Bake Crust
I also made a quick no-bake almond flour and cocoa crust that is also gluten-free. The crust can even be made vegan by substituting coconut oil for the butter, and is a versatile base for lots of chilled desserts.
- almond flour
- cocoa powder
- powdered peanut or almond butter (optional)
- sea salt
- melted butter or coconut oil
This chocolate almond no-bake crust is great in any recipe that calls for a chocolate cookie or graham-cracker crust! It’s a super-simple pat in the pan crust that is ready to fill in just a few minutes.
I use variations on this almost effortless crust for all sorts of chilled no-bake pies and tarts, especially in the summer.
Welcome to Taurus Season! Treat yo’self.
Frozen Peanut Butter Banana No-Bake Icebox Pie with Chocolate Almond Flour Crust (gluten-free!)
Ingredients
Chocolate Almond No-Bake Crust (gluten free)
- 2 c almond flour
- ½ c cocoa powder
- 2 tbsp powdered peanut butter (optional- if you omit, increase cocoa powder)
- ⅓ cup granulated sugar
- 1 tsp sea salt or Himalayan pink salt
- 4 oz melted butter or coconut oil
Peanut Butter Cream Pie Filling
- ¾ cup creamy peanut butter (can use crunchy if you want texture)
- 3 tbsp powdered peanut butter
- ½ cup confectioner's sugar
- 1 tsp sea salt or Himalayan pink salt
- 6 oz cream cheese softened/room temperature
- 2 tbsp bourbon or rum (optional, but will help texture and flavor)
- 1 tsp vanilla extract
- 1 pint heavy whipping cream, divided (very cold)
- 1-2 medium bananas sliced into 1/4" thick rounds
- 1-3 tbsp chocolate ganache or syrup (optional garnish)
- 2 tbsp finely chopped peanuts and chocolate chips (optional garnish)
Instructions
Chocolate Almond No-Bake Crust (gluten-free)
- You can make this by hand in a medium mixing bowl or with a stand mixer or food processor.
- Melt butter or coconut oil on low heat or using a microwave.
- Combine all other ingredients in the bowl or mixer, and mix thoroughly to blend all ingredients well.
- Once the dry ingredients are blended, drizzle the melted butter or oil over the top and continue to mix (pulse if you are using a food processor). You can use a rubber spatula or your hands.
- You are looking for a consistency like wet sand that clumps together when squeezed. If it is too wet or dry, adjust with a bit more butter or almond flour as needed.
- Press the crust into a pan. You want an even layer, about 1/4" thick. This crust recipe makes enough for a deep dish pie, or two shallow pies or tart pans.
- Any excess mixture can be chilled up to a few days or frozen for a month or two (if you have room in your freezer, you can freeze prepared crusts, well wrapped before using them.)
- Chill your crusts in the fridge or freezer until your filling is ready and the crusts are firm to the touch.
Peanut Butter Cream Pie Filling
- In a bowl or food processor, combine the peanut butter, peanut butter powder, confectioner's sugar, and sea salt. Mix and add the cream cheese, vanilla, and bourbon or rum (if using). Add a few ounces of the heavy cream until the mixture is a thick but spreadable consistency.
- Spread about 1/3rd of the peanut butter mixture into the bottom of the prepared crust(s) and arrange the banana slices evenly on top.
- In another chilled bowl, or with a stand mixer, whip the rest of the heavy cream to just past soft peaks.
- Fold or gently mix a scoop of the whipped cream into the remaining peanut butter filling mixture to lighten it, then fold this peanut butter cream into the whipped cream gently until just combined to form the top layer of the pie. Gently spread this on top of the sliced bananas.
- Garnish the top of the tart with chocolate ganache, chocolate syrup, or chopped chocolate and peanuts if you like.
- Freeze or chill the pie. Chill the pie for at least an hour or two before serving, or up to three days.
- If pie is frozen, take out at least a half hour before serving (refrigerate if pie will sit for more than 30 minutes) so that you can slice it.
Nutrition
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