Ingredients
1 package yellow cake mix (regular size), divided1 large egg, room temperature, lightly beaten3 tablespoons butter, softened and divided 1 cup cold 2% milk1 package (3.4 ounces) instant banana cream pudding mix1 medium banana, sliced1 carton (8 ounces) frozen whipped topping, thawed and divided1/3 cup creamy peanut butterAdditional sliced ripe banana
Preparation
Preheat oven to 350°. Grease a 9-in. pie plate. Stir together 1-3/4 cups cake mix, egg and 1 tablespoon butter until combined. Turn onto a floured surface; knead until a smooth dough forms. Roll dough to fit prepared pie plate. Flute edge. Prick bottom several times with a fork. Bake until golden brown, 12-15 minutes. Cool crust in pie plate on a wire rack.
Whisk milk and pudding mix 2 minutes. Fold in banana and 1 cup whipped topping. Transfer to cooled crust. Top with remaining whipped topping. Refrigerate at least 3 hours.
Meanwhile, mix remaining cake mix, peanut butter and remaining butter until crumbly. Transfer to a parchment-lined rimmed baking pan. Bake until golden brown, 14-18 minutes, stirring once. Cool completely.
Top pie with additional sliced banana and some of the crumb topping (save additional crumb topping for another use).
