Frozen Peanut Butter Banana No-Bake Icebox Pie with Chocolate Almond Flour Crust (gluten-free!)
This frozen peanut butter banana pie with a chocolate almond crust is one of my favorites, developed from my recollections of a no-bake dessert my mom made. The chocolate nut crust is no-bake and 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
Calories: 626kcalCarbohydrates: 32gProtein: 14gFat: 55gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.4gCholesterol: 95mgSodium: 722mgPotassium: 308mgFiber: 6gSugar: 14gVitamin A: 1227IUVitamin C: 1mgCalcium: 118mgIron: 2mg
Tried this recipe?Let us know how it was!
