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peanut butter caramel banana pie

Peanut Butter Caramel Banana Pie

Indulge in this fantastic, creamy dessert.

Gluten Free:
No
Serving Size:
8+
Total Time:
More than 1 hour
Preparation Time:
Under 15 minutes
Preparation Method:
Bake
Level of Difficulty:
Intermediate
Rate this recipe: Rating: 5 (1 votes cast)
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Ingredients

This recipe is recommended for 10 servings
  • 2 (14-ounce) cans sweetened condensed milk
  • 3 tablespoons dark corn syrup
  • 1/2 cup SKIPPY® Creamy Peanut Butter
  • 1 (6-ounce) ready-made chocolate cookie crumb crust
  • 3 large bananas, sliced
  • 1 1/2 cups heavy whipping cream, whipped
  • Chocolate sauce, if desired
  • Chopped peanuts, if desired

Directions

  1. Heat oven to 350°F.
  2. In heavy-bottomed medium saucepan, stir together sweetened condensed milk and corn syrup over low heat until runny and warm. Increase heat to medium. Stir constantly 10 minutes or until mixture is slightly thickened, taking care not to burn mixture. Add peanut butter; stir until combined. Pour mixture into crust. Place on baking sheet. Bake 10 minutes or until bubbly around edge and lightly browned; cool completely.
  3. Top cooled pie with banana slices. Cover bananas completely with whipped cream. Refrigerate 6 hours or overnight. Drizzle with chocolate sauce; sprinkle with peanuts. Cut into wedges to serve.