Peanut Butter Banana Cream Pie
Peanut Butter Banana Cream Pie
Ingredients
For the Peanut & Cornflake Crust
- 1 cup roasted salted peanuts
- 2 cups cornflakes
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
For the Salted Peanut Caramel
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 4 tablespoons unsalted butter, cubed and at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup roasted peanuts, chopped
For the Vanilla Custard
- 1 1/4 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3 tablespoons cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For Assembly and Garnish
- 3-4 ripe bananas, sliced
- as needed whipped cream, for topping
- as needed roasted peanuts, chopped, for garnish
Instructions
- 1
Preheat the oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 2
Add roasted salted peanuts, cornflakes, granulated sugar, and salt to a food processor. Process until the mixture is finely ground.
⏱️ 2 min
- 3
Transfer the ground mixture to a bowl. Pour in the melted unsalted butter and mix until thoroughly combined.
⏱️ 3 min
- 4
Press the mixture evenly into a 9-inch pie plate.
⏱️ 3 min
- 5
Bake the crust at 350°F (175°C) for 10-12 minutes, until lightly golden. Let the crust cool completely before proceeding.
⏱️ 12 min•🌡️ 350
- 6
For the salted peanut caramel, combine granulated sugar and water in a saucepan. Cook over medium heat, stirring until the sugar dissolves. Stop stirring once the sugar has dissolved.
⏱️ 3 min
- 7
Continue cooking the sugar mixture until it turns a deep amber color, which should take about 10-12 minutes.
⏱️ 12 min
- 8
Remove the saucepan from the heat. Carefully whisk in the warm heavy cream. The mixture will bubble vigorously.
⏱️ 2 min
- 9
Whisk in the cubed, room temperature unsalted butter until it is fully melted and incorporated. Stir in the vanilla extract and salt.
⏱️ 3 min
- 10
Stir in the chopped roasted peanuts. Pour the prepared caramel into the cooled pie crust.
⏱️ 2 min
- 11
Refrigerate the pie crust with caramel for at least 30 minutes, or until the caramel layer is set.
⏱️ 30 min
- 12
For the vanilla custard, combine the whole milk, heavy cream, granulated sugar, and salt in a saucepan. Heat the mixture over medium heat until it is steaming, but not boiling.
⏱️ 5 min
- 13
In a separate bowl, whisk together the cornstarch and egg yolks until smooth.
⏱️ 2 min
- 14
Temper the egg yolk mixture by slowly whisking in about half of the hot milk mixture. This prevents the eggs from scrambling.
⏱️ 3 min
- 15
Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk mixture. Whisk constantly over medium-low heat until the custard thickens significantly, enough to coat the back of a spoon and hold its shape slightly.
⏱️ 8 min
- 16
Remove the saucepan from the heat. Whisk in the unsalted butter and vanilla extract until the custard is smooth and glossy.
⏱️ 2 min
- 17
Press plastic wrap directly onto the surface of the custard to prevent a skin from forming as it cools. Refrigerate until completely chilled, ideally for at least 4 hours or overnight.
⏱️ 240 min
- 18
To assemble, arrange the sliced bananas evenly over the set peanut caramel layer in the pie crust.
⏱️ 5 min
- 19
Pour the thoroughly chilled vanilla custard over the bananas, spreading it gently to cover them completely.
⏱️ 3 min
- 20
Top the pie with a generous layer of whipped cream. Garnish with additional chopped roasted peanuts.
⏱️ 2 min
- 21
Refrigerate the pie until ready to serve.
Kitchen Tools
Peanut Butter Banana Cream Pie
For the Peanut & Cornflake Crust
- 1 cup roasted salted peanuts
- 2 cups cornflakes
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
For the Salted Peanut Caramel
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 4 tablespoons unsalted butter, cubed and at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup roasted peanuts, chopped
For the Vanilla Custard
- 1 1/4 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3 tablespoons cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For Assembly and Garnish
- 3-4 ripe bananas, sliced
- as needed whipped cream, for topping
- as needed roasted peanuts, chopped, for garnish
Instructions
- 1
Preheat the oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 2
Add roasted salted peanuts, cornflakes, granulated sugar, and salt to a food processor. Process until the mixture is finely ground.
⏱️ 2 min - 3
Transfer the ground mixture to a bowl. Pour in the melted unsalted butter and mix until thoroughly combined.
⏱️ 3 min - 4
Press the mixture evenly into a 9-inch pie plate.
⏱️ 3 min - 5
Bake the crust at 350°F (175°C) for 10-12 minutes, until lightly golden. Let the crust cool completely before proceeding.
⏱️ 12 min•🌡️ 350 - 6
For the salted peanut caramel, combine granulated sugar and water in a saucepan. Cook over medium heat, stirring until the sugar dissolves. Stop stirring once the sugar has dissolved.
⏱️ 3 min - 7
Continue cooking the sugar mixture until it turns a deep amber color, which should take about 10-12 minutes.
⏱️ 12 min - 8
Remove the saucepan from the heat. Carefully whisk in the warm heavy cream. The mixture will bubble vigorously.
⏱️ 2 min - 9
Whisk in the cubed, room temperature unsalted butter until it is fully melted and incorporated. Stir in the vanilla extract and salt.
⏱️ 3 min - 10
Stir in the chopped roasted peanuts. Pour the prepared caramel into the cooled pie crust.
⏱️ 2 min - 11
Refrigerate the pie crust with caramel for at least 30 minutes, or until the caramel layer is set.
⏱️ 30 min - 12
For the vanilla custard, combine the whole milk, heavy cream, granulated sugar, and salt in a saucepan. Heat the mixture over medium heat until it is steaming, but not boiling.
⏱️ 5 min - 13
In a separate bowl, whisk together the cornstarch and egg yolks until smooth.
⏱️ 2 min - 14
Temper the egg yolk mixture by slowly whisking in about half of the hot milk mixture. This prevents the eggs from scrambling.
⏱️ 3 min - 15
Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk mixture. Whisk constantly over medium-low heat until the custard thickens significantly, enough to coat the back of a spoon and hold its shape slightly.
⏱️ 8 min - 16
Remove the saucepan from the heat. Whisk in the unsalted butter and vanilla extract until the custard is smooth and glossy.
⏱️ 2 min - 17
Press plastic wrap directly onto the surface of the custard to prevent a skin from forming as it cools. Refrigerate until completely chilled, ideally for at least 4 hours or overnight.
⏱️ 240 min - 18
To assemble, arrange the sliced bananas evenly over the set peanut caramel layer in the pie crust.
⏱️ 5 min - 19
Pour the thoroughly chilled vanilla custard over the bananas, spreading it gently to cover them completely.
⏱️ 3 min - 20
Top the pie with a generous layer of whipped cream. Garnish with additional chopped roasted peanuts.
⏱️ 2 min - 21
Refrigerate the pie until ready to serve.