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Dole Banana Farmer

Peanut Butter-Banana Icebox Pie

WEB USE_Peanut_Butter_Icebox_Pie_122
27 Minutes Total time 20 Minutes Prep time 7 Minutes Cook Time 266 Calories 10 Servings


Allergens: Tree Nuts, Peanuts


  1. Spray a 9-inch pie plate or springform pan lightly with nonstick cooking spray. Pulse oats and peanuts in a food processor until small crumbs form; transfer to a small bowl. Purée dates in a food processor until a sticky ball forms; add oat mixture and process until combined. Press oat mixture into prepared pie plate; cover and refrigerate. Wipe out food processor bowl.
  2. Purée bananas, peanut butter and vanilla extract in the food processor on high until smooth; transfer to a large bowl.
  3. Heat almond milk and agar agar to a simmer in a medium saucepot over medium-low heat; add sugar and simmer 3 minutes or until slightly thickened and sugar is dissolved, whisking occasionally. Whisk milk mixture into banana mixture; pour into prepared crust and freeze at least 2 hours or overnight.
  4. Remove pie from freezer; cut into 10 slices and serve with whipped topping, if desired.

Tips & tricks

An equal amount of gelatin can be substituted for the agar agar.
Desserts Summer Vegetarian Vegan Gluten-free Low Sodium Peanuts Tree Nuts

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