Peanut Butter Banana Custard Pie

Peanut Butter Banana Custard Pie



This is the perfect last minute, protein packed, low in sugar, no bake recipe coming in clutch for this Labor Day (or for any last minute family/social get together;). I really wanted to bring you a recipe this week that didn’t require any oven time and that was on the fun side to share with friends and family (I know that ‘healthy’ desserts don’t always get the crowd going, lol, even though we know better;). But, this one really does check all the health boxes so that you can love what you eat, share with a friend or two, and still optimize or manage those macros.  I love how satisfying this dessert is, too!  I didn’t find myself needing or wanting more.  It perfectly hit the spot, but even if you reach for seconds, with macros and nutrition like this, it’s like getting a ‘two-fer’! The sweetness of the banana paired with the salty ness of Protein PB and the sweet/tanginess of cottage cheese custard layer all compliment each other so beautifully.  I topped mine with some light whipped cream and another drizzle of the Protein PB because I’m extra like that, ha!  Hope you and yours love this recipe as much as we do.  God knows I’ll be whipping up another batch before Monday rolls around.  Enjoy my friend and here’s to an empowering, but delicious day.




Custard Layer:

12 ounces 2% cottage cheese

30 grams whey protein (I used Naked Whey)

4 grams stevia (*optional of using sweetened protein powder)

48 grams sugar free banana or vanilla pudding 

200 ml unsweetened cashew milk 


120 grams crushed Nilla Wafers

40 grams Protein PB

45 ml warm unsweetened cashew milk

Banana layer:

6 ounces sliced (about 2 small bananas)


7 grams drizzled/swirled Protein PB

*Optional whipped cream and Protein PB drizzles 


To make:

Blend all your custard layer ingredients in a blender. Once blended put into the fridge while making your crust.  Line an 8×8 baking dish with parchment paper.  Crush your Nilla Wafers and then in a mixing bowl add in the Nilla Wafers, Protein PB and warm cashew milk.  Mix well till a dough forms.  Press into your baking dish till the base is covered.  Slice your bananas into 1/4 inch pieces and place, side by side all over to cover the base of the crust.  Spoon and top with your custard layer to cover the bananas completely.  Drizzle your additional Protein PB and swirl through the custard layer.  Chill for at least 3-4 hours in the fridge to set before serving.  Slice into 6 massive or 9 normal sized (lol) pieces and flip upside down so the crust rests on top and serve!  Top with extra banana and and extra drizzles if you wish. 


9 bars

165 calories


6 bars

248 calories


Saved in MFP: Macro Minded Monique-Peanut Butter Banana Custard Pie

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