Frozen Peanut Butter Banana Pie

This Frozen Peanut Butter Banana Pie is the ultimate make-ahead dessert that tastes like a cross between a banana split and an ice cream sandwich. A salty-sweet crushed pretzel and oat crust (held together with melted coconut oil and maple syrup) forms the base for a lusciously creamy peanut butter-banana filling made from blended frozen bananas, peanut butter, and coconut cream. No baking, no dairy, no eggs — just blend, layer, and freeze until the pie sets into firm, sliceable layers reminiscent of an ice cream cake. Every component is entirely plant-based: cashew-based coconut cream swaps in for whipped dairy, maple syrup replaces honey, and natural peanut butter provides richness and protein without any animal products. The pretzels add a salty crunch that balances the sweetness of the ripe bananas, while a drizzle of melted dark chocolate (dairy-free) on top gives it that nostalgic peanut-butter-cup finish. Perfect for warm evenings or whenever you want a make-ahead dinner party dessert, this pie can be made a day or two in advance and simply sliced straight from the freezer. Let it sit for a few minutes at room temperature before serving so it slices cleanly, and store leftovers tightly wrapped in the freezer for up to two weeks.</long_description> <parameter name="meta_description">No-bake vegan Frozen Peanut Butter Banana Pie with a pretzel-oat crust and creamy peanut butter-banana filling. Cool, creamy, nostalgic dessert.

Ingredients

• 1.5 cupspretzels, salted, roughly crushed
• 0.5 cuprolled oats, gluten-free if needed
• 5 tbspcoconut oil, melted, divided
• 4 tbspmaple syrup, divided
• 4 mediumripe bananas, sliced and frozen overnight, divided
• 1 cupnatural peanut butter, creamy, unsweetened
• 1 cupfull-fat coconut cream, chilled, thick part only
• 1 tspvanilla extract
• 1 pinchpinch of salt
• 0.5 cupdairy-free dark chocolate, chopped, for drizzle
• 2 tbspcrushed pretzels, for garnish

Method

No instructions listed.