bonappetit4.4
Banana Cream Pie
Our best banana cream pie recipe has salty peanuts in the graham cracker crust, a not-too-sweet sliced banana filling, and a sky-high whipped cream topping.
👥 8 Servings🔥 Cook: 40 min👤 Chris Morocco📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●oven
- ●pan
- ●measuring cup
- ●saucepan
- ●whisk
- ●bowl
📝 Preparation Steps
1
Crust
2
Place a rack in middle of oven; preheat oven to 350°. Using your hands, crush 9 whole graham crackers (about 5 oz.) into a food processor; pulse until finely ground. Add ¼ cup salted dry-roasted peanuts and ½ tsp. Diamon Crystal or ¼ tsp. Morton kosher salt and pulse a few times until incorporated but with some flecks of peanut remaining. Pour in 6 Tbsp. unsalted butter, melted, and pulse just until mixture holds together when squeezed in your palm.
whole graham crackers (about 5 oz.)9. unsalted butter, melted6 Tbsp
3
Press mixture firmly and evenly into the bottom and up the sides of a standard 9" pie pan using the bottom of a flat measuring cup or glass. Bake until golden brown, 12–⏱️ 15 minutes. The crust will most likely have slumped down toward the bottom of the dish; remove from oven and press crust back up the sides while still hot. Return to oven and bake until browned, about ⏱️ 5 minutes longer. Let cool. Do Ahead: Crust can be made 3 days ahead. Store tightly wrapped at room temperature.
4
Filling and Assembly
5
Whisk ½ cup granulated sugar and ¼ cup cornstarch in a large saucepan to combine. Add 2 large eggs and 3 large egg yolks and whisk vigorously, making sure to get into corners of pan, until smooth and pale. Whisk in 3 cups whole milk, 2 tsp. vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt.
large eggs2large egg yolks3whole milk3 cups. vanilla extract2 tsp
6
Place saucepan over medium heat and bring to a simmer, whisking often and making sure to get into corners of pan, 8–⏱️ 10 minutes (mixture should be bubbling and thickened). Reduce heat and continue to simmer, whisking constantly, ⏱️ 3 minutes. Let pudding cool ⏱️ 5 minutes, whisking every minute.
7
Add 2 Tbsp. chilled unsalted butter to pudding and whisk until melted and fully incorporated. Add 4 large ripe but firm bananas, sliced ¼" thick, and stir once to incorporate. Scrape filling into cooled crust; smooth surface. Chill until cold and set, at least ⏱️ 2 hours.
. chilled unsalted butter2 Tbsplarge ripe but firm bananas, sliced ¼" thick4
8
Just before serving, using an electric mixer, beat 2 cups heavy cream, ¼ cup powdered sugar, and a pinch of kosher salt in a large bowl until soft peaks form. Spoon whipped cream over filling, swirling as desired. Top with ¼ cup chopped salted dry-roasted peanuts. Do Ahead: Pie (without whipped topping and peanuts) can be made 1 day ahead. Cover and chill. Editor’s note: This recipe was first printed in our November 2019 issue. Head this way for more of our best banana recipes →
heavy cream2 cups
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