Banana Cream Pie
Banana Cream Pie! Macadamia-graham cracker crust is filled with fresh bananas and pastry cream. The pie is topped with a mound of whipped cream and candied macadamia nuts. The nuts are optional
Table of contents
With rich custard filling and mounds of sweet cream on top, cream pies are definitely decadent. The problem with cream pies is that are often soft and sweet without contrasting flavors and textures.
Salted and roasted macadamia nuts in the crust and topping bring a nice savory and crunchy element to this pie.
Ingredients & Substitutions
- Graham cracker crumbs
- Macadamia nuts – The nuts are optional. The nuts can be replaced with extra graham cracker crumbs.
- Granulated sugar
- Butter
- Semi Sweet Chocolate – Coating the crust with chocolate keeps it from getting soggy
- Milk
- Vanilla bean
- Eggs
- Corn starch
- Rum – The rum is optional, but alcohol enhances other flavors.
- Ripe bananas
- Heavy cream
Process Photos
See the recipe card for detailed measurements and instructions.
- To make candied nuts for the topping, boil the macadamias with the sugar, water and vanilla bean
- Bake the macadamias until they are caramelized and crunchy.
- Store in an air tight container
- Sprinkle the chopped chocolate onto the hot crust and allow it to melt then spread the melted chocolate over the crust.
- Make the vanilla pastry cream then fold the sliced bananas into the warm pastry cream.
- Pour the banana cream into the chocolate lined shell.
- Cover the pie and refrigerate until the custard is completely cooled.
- Top with whipped cream and decorate with optional candied macadamias and chocolate curd or chips.
Work Ahead Tips
- The Candied Macadamia Nuts can be prepared up to a week in advance and stored in a air-tight container at room temperature.
- The chocolate lined pie crust can be held at room temperature for a day or refrigerated for 2-3 days.
- The banana pastry cream can be prepared up to a day ahead. Keep refrigerated until using.
Storage
Banana Cream Pie can be stored in the refrigerator for 2-3 days. Do not freeze.
More Banana Recipes
More Cream Pie Recipes
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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.
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