Banana Cream Pie Recipe

Prep and Mix

Preheat oven to 350°F (175°C). Pulse unsalted roasted peanuts in a food processor until finely ground but not turning into butter (about 20–30 seconds). Add graham cracker crumbs, granulated sugar and salt; pulse briefly to combine.

Add the melted butter and pulse until the mixture holds together when pressed between your fingers. If too dry, add up to 1 additional tablespoon melted butter.

Press the mixture evenly into the bottom and up the sides of a 9-inch (23 cm) removable-bottom tart pan or pie plate, creating a compact crust about 1/4–1/2-inch thick. Use the bottom of a measuring cup to compress for an even surface.

Bake crust for 10–12 minutes until set and fragrant. Remove from oven and let cool completely on a wire rack. Reduce oven to 300°F (150°C) if you want to lightly toast bananas later (optional).

In a medium saucepan, combine whole milk and heavy cream. Warm over medium heat until small bubbles form at the edges (do not boil).

While milk warms, whisk together granulated sugar, cornstarch, and salt in a bowl. Add the egg yolks and whisk until smooth and slightly pale.

Temper the yolks: slowly pour about 1/2 cup of the hot milk mixture into the yolk mixture in a steady stream while whisking constantly. Repeat with another 1/2 cup to gradually bring up temperature.

Pour tempered yolk mixture back into the saucepan with the remaining milk, whisking to combine. Cook over medium-low heat, whisking constantly, until the mixture thickens and just starts to simmer — it should reach the consistency of a thick custard (about 4–6 minutes).

Remove from heat and immediately whisk in the chopped white chocolate until fully melted and smooth. Add the butter and vanilla; whisk until incorporated. For extra smoothness, strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.

Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Chill in the refrigerator until completely cold, at least 2 hours or up to overnight.

About 30 minutes before assembly, peel the bananas and slice them into 1/4-inch thick rounds. Toss gently with the lemon juice to prevent browning.

Arrange a single layer of banana slices on a plate and refrigerate until ready to assemble. Reserve remaining bananas for a second layer if desired (use only as many as will fit without overcrowding).

When the pie is assembled and chilled, sprinkle the granulated sugar for brûlée evenly over the exposed banana layer or over the top of the pie where bananas are visible. Use a kitchen blowtorch to melt and caramelize the sugar until it is bubbly and deep amber in color, moving the torch constantly to avoid scorching. If you don't have a torch, place the pie under a preheated broiler on the top rack for 1–2 minutes, watching closely to prevent burning.

When the white chocolate pastry cream is fully chilled, give it a quick whisk to loosen. Spoon or pipe about two-thirds of the pastry cream into the cooled peanut crust and spread into an even layer with an offset spatula.

Place a single layer of the lemon-dressed banana slices over the pastry cream, covering the surface but leaving a small border to avoid juices seeping into the crust. If using additional bananas, add a thin second layer on top of the first.

Top with the remaining pastry cream, smoothing the surface. Chill the assembled pie in the refrigerator for at least 2 hours to set (preferably 4 hours or overnight for best texture).

Just before serving, sprinkle the granulated sugar for brûlée across the top where bananas are exposed and caramelize with a torch as described above. If desired, pipe or dollop whipped cream around the edges and scatter toasted peanut halves and a light dusting of confectioners' sugar for presentation.

Slice with a sharp knife (dip in hot water and wipe dry between cuts for cleaner slices) and serve chilled.