Banana Cream Pie Recipe
Banana Cream Pie is great the day it's made, but it's even better the next day. The flavors meld and the bananas soften into the filling. It’s the perfect make-ahead dessert.
servings
Ingredients
Candied Macadamia Nuts
- 4 oz granulated sugar (½ cup)
- 4 oz water (½ cup)
- 1 vanilla bean (cut in half)
- 4 oz macadamia nuts (1 cup)
Graham Cracker Macadamia Nut Crust
- 8 oz graham cracker crumbs (1 ½ cups)
- 1 oz macadamia nuts (see note)
- 2 oz granulated sugar (¼ cup)
- 3 oz unsalted butter (melted)
- 4 oz semi-sweet chocolate (chopped fine)
Banana Pastry Cream
- 12 oz whole milk (1 ½ cups)
- ¼ teaspoon table salt
- ½ vanilla bean (split)
- 2 eggs
- 2 yolks
- 5 oz granulated sugar (½ cup plus 2 tablespoons)
- 3 tablespoons corn starch
- 1 ½ oz unsalted butter
- 1 oz dark rum
- 4 ripe bananas
Assembly
- 16 oz heavy cream (2 cups)
- 1 oz confectioner's sugar (¼ cup)
- 2 teaspoons dark rum
- chocolate curls or chocolate chips
Instructions
Candied Macadamia Nuts
- Preheat the oven to 350 °F. Line a baking sheet with parchment paper or a silicone baking mat.
- Combine 4 oz granulated sugar, 4 oz water and half the vanilla bean in a small saucepan. Bring the sugar syrup to a boil. Add 4 oz macadamia nuts all at once and return to a boil. Boil for 1-2 minutes. Using a slotted spoon, scoop the nuts onto the prepared baking sheet.
- Bake until golden brown, about 10 minutes. Set the nuts aside to cool completely. Leave the oven on.
Graham Cracker Macadamia Nut Crust
- Combine 8 oz graham cracker crumbs, 1 oz macadamia nuts and 2 oz granulated sugar in food processor. Process until the nuts are finely ground. Sprinkle 3 oz unsalted butter (melted) over the crumbs and pulse to combine.
- Press the crumbs into the bottom and sides of a pie plate. Bake until golden brown, about 10 minutes.
- While the crust is still warm sprinkle 4 oz semi-sweet chocolate into the bottom of the pie shell. Allow the chocolate to melt and then spread it across the bottom and sides of the pie shell. Allow the shell to cool completely until the chocolate is set.
Banana Pastry Cream
- In a medium pan, combine 12 oz whole milk and ¼ teaspoon table salt. Scrape the seeds out of the half vanilla bean and add them to the milk along with the pod. Heat over medium high until scalding hot.
- While the milk heats up, combine 2 eggs, 2 yolks, 5 oz granulated sugar and 3 tablespoons corn starch and whisk until smooth.
- When the milk is scalding hot pour it into the egg mixture and whisk to combine. Return the custard to the pot and cook over medium low heat, stirring constantly, until it just begins to boil. Immediately remove from the heat and strain back into the bowl. Add 1 ½ oz unsalted butter and 1 oz dark rum to the hot custard and whisk to combine. Slice 4 ripe bananas and fold into the pastry cream. Pour the banana cream into the pie. Cover with plastic wrap and refrigerate until completely cooled and set.
Assembly
- Whip 16 oz heavy cream with 1 oz confectioner's sugar and 2 teaspoons dark rum and spread the cream onto the filling.
- Sprinkle the chopped candied macadamia nuts and chocolate shavings over the cream to garnish. Refrigerate at least 6 hours or overnight.
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Notes
The nuts are optional. Replace the nuts with an extra ounce of graham crackers crumbs.
The pie can be eaten several hours after it's made, but it's even better the second day.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!