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Banana Cream Pie with Candied Macadamia Nuts

Banana Cream Pie! Macadamia-graham cracker crust filled with fresh bananas and rum pastry cream. Topped with whipped cream and candied macadamia nuts.

As I’ve mentioned before, and will certainly mention again, pies and tarts are my favorite dessert.

I’m generally partial to fruit pies. I like to use whatever fruit is in season and keep the flavors pretty simple to highlight the fruit itself. But every once in a while it’s fun to be a little decadent.

With rich custard filling and mounds of sweet cream on top, cream pies are definitely decadent. My problem with cream pies is that they can be soft and sweet without contrasting flavors and textures.

I use salted and roasted macadamia nuts in the crust and as a topping to bring a nice savory and crunchy element to the pie. Coating the crust with melted dark chocolate will help keep it from getting soggy and, well, it’s just delicious.

Scroll through the process photos to see how to make Banana Cream Pie with candied macadamia nuts:

macadamias boiling with the sugar, water and vanilla bean
Boil the macadamias with the sugar, water and vanilla bean
Baked macadamias on a tray
Bake the macadamias until they are caramelized and crunchy. Store in an air tight container.
Chopped chocolate on a graham cracker crust.
Sprinkle the chopped chocolate onto the hot crust and allow it to melt before spreading it over the entire crust.
Sliced bananas in a bowl of pastry cream.
Fold the sliced bananas into the warm pastry cream.
A chocolate lined pie crust and a bowl of banana pastry cream on a kitchen counter
Ready to assemble – Fill the cooled crust with the cooled banana pastry cream.

This 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.

banana cream pie 2

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

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5 from 1 review

Banana Cream Pie with Candied Macadamias

This recipe is really quite easy when you put it together. This 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.
Prep Time1 hr
Bake Time20 mins
Total Time55 mins
8

Ingredients

Candied Macadamia Nuts

  • 4 oz granulated sugar (1/2 cup)
  • 4 oz water (1/2 cup)
  • vanilla bean (1" piece)
  • 4 oz salted & roasted macadamia nuts (1 cup)

Graham Cracker Macadamia Nut Crust

  • 8 oz graham cracker crumbs (1 1/2 cups)
  • 1 oz macadamia nuts
  • 2 oz granulated sugar (1/4 cup)
  • 3 oz unsalted butter (melted)
  • 4 oz bittersweet chocolate (chopped fine)

Banana Pastry Cream

  • 12 oz whole milk (1 1/2 cups)
  • 5 oz granulated sugar (1/2 cup plus 2 tablespoons)
  • 1/4 teaspoon table salt
  • 1/2 vanilla bean (split)
  • 2 eggs
  • 2 yolks
  • 3 tablespoons corn starch
  • 1 1/2 oz unsalted butter
  • 1 oz dark rum
  • 4 each ripe bananas

Assembly

  • 16 oz heavy cream (2 cups)
  • 1 oz confectioner’s sugar (1/4 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 the sugar, water and vanilla bean in a small saucepan. Bring the sugar syrup to a boil. Add the 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.
    4 oz granulated sugar, 4 oz water, vanilla bean, 4 oz salted & roasted macadamia nuts
  • Bake until golden brown, about 10 minutes. Set the nuts aside to cool completely. Leave the oven on.

Graham Cracker Macadamia Nut Crust

  • Combine graham cracker crumbs, macadamia nuts and sugar in food processor. Process until the nuts are finely ground. Sprinkle melted butter over the crumbs and pulse to combine.
    8 oz graham cracker crumbs, 1 oz macadamia nuts, 2 oz granulated sugar, 3 oz unsalted butter
  • 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 the chopped 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.
    4 oz bittersweet chocolate

Banana Pastry Cream

  • In a medium pan, combine the milk with half of the sugar, salt and vanilla bean. Heat over medium high until scalding hot.
    12 oz whole milk, 5 oz granulated sugar, 1/4 teaspoon table salt, 1/2 vanilla bean
  • While the milk heats up, combine the eggs, yolks, remaining sugar and corn starch and whisk until smooth.
    2 eggs, 2 yolks, 3 tablespoons corn starch
  • 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 just until it begins to boil. Immediately remove from the heat and strain back into the bowl. Add the butter and rum to the hot custard and whisk to combine. Slice the bananas and fold into the pastry cream. Cover with plastic wrap and refrigerate until completely cooled and set.
    1 1/2 oz unsalted butter, 1 oz dark rum, 4 each ripe bananas

Assembly

  • Pour the cooled banana cream into the chocolate lined pie shell. Whip the cream with the confectioner’s sugar and rum and spread the cream onto the filling.
    16 oz heavy cream, 1 oz confectioner’s sugar, 2 teaspoons dark rum
  • Sprinkle the chopped candied macadamia nuts and chocolate shavings over the cream to garnish. Refrigerate at least 6 hours or overnight.
    chocolate curls or chocolate chips

Equipment

My Book
Pyrex Glass Pie Plate 
Whisk
Offset Spatula
KA Stand Mixer
Food Processor

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Notes

The pie can be eaten several hours after it’s made, but I found it was even better the second day.

Nutrition

Serving: 1slice | Calories: 866kcal | Carbohydrates: 81g | Protein: 10g | Fat: 59g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 314mg | Potassium: 340mg | Fiber: 4g | Sugar: 55g | Vitamin A: 1433IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 3mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
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