Delightful Banana Cream Pie with Optional Peanut Butter Twist
There’s nothing quite like the comfort of a homemade pie, especially when it involves bananas and a creamy, rich filling. This Banana Cream Pie recipe is a perfect blend of simplicity and delightful flavors, making it an ideal treat for any occasion. If you’re feeling adventurous, the optional peanut butter addition gives it a unique twist that peanut butter lovers will adore.
Ingredients:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup cold butter, cut into cubes
- 1/4 cup cold water
For the Banana Cream Pie Filling:
- 2 cups half-and-half (or substitute with whole milk)
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 3 whole eggs (or substitute with 6 yolks for a richer filling)
- 2 tablespoons smooth peanut butter (optional)
- 1 tablespoon vanilla extract
- 4 bananas, sliced
- Sweetened whipped cream, for serving
Directions:
Pie Crust:
- In a food processor, combine flour, salt, and sugar. Pulse briefly to mix.
- Add the cold butter cubes and pulse until the mixture resembles coarse crumbs with some pea-sized pieces.
- Gradually add the cold water, pulsing until the dough just comes together. It should not be wet or sticky.
- Shape the dough into a disc, wrap in plastic, and refrigerate for at least 1 hour or up to several days.
- Preheat your oven to 425°F (220°C). On a lightly floured surface or wax paper, roll out the pastry so it extends a couple of inches beyond the rim of a 9″ pie plate.
- Fit the dough into the pie plate, folding and pinching the edges to create a thick rim.
- Prick the dough with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and parchment. Continue baking until the crust is golden, about 8-10 more minutes. Allow to cool on a wire rack.
Banana Cream Pie Filling:
- In a medium saucepan, whisk together half-and-half, sugar, cornstarch, and eggs until smooth.
- Cook over medium heat, whisking constantly, until the mixture thickens substantially, about 15 minutes. To avoid lumps, heat gradually and keep stirring.
- Remove from heat. For a smoother texture, optionally strain through a fine mesh sieve.
- Stir in the peanut butter (if using) and vanilla extract. Add the sliced bananas and mix gently.
- Pour the filling into the cooled pie crust. Cover and refrigerate until set, at least 4 hours or overnight.
- Serve chilled, topped with sweetened whipped cream.
Recipe Details:
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 55 minutes
- Calories: 320 kcal per serving
- Servings: 8
Whether you’re hosting a dinner party or just craving a slice of something sweet, this Banana Cream Pie promises to deliver satisfaction with every bite. The optional peanut butter adds a rich, nutty flavor that pairs beautifully with the bananas, but it’s just as wonderful without it. Enjoy crafting this delectable dessert that’s sure to become a new favorite!
Banana Cream Pie
- Total Time: 55 minutes
- Yield: 8 1x
Description
The combination of the buttery, flaky crust with the creamy banana filling creates a dessert that’s both comforting and indulgent. This Banana Cream Pie is a delightful blend of flavors and textures, making it the perfect treat for any occasion. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to impress with its simplicity and deliciousness.
The addition of smooth peanut butter gives a unique twist to the classic banana cream filling, enhancing its richness and depth of flavor. Topped with sweetened whipped cream, each bite of this pie is pure bliss. Serve it chilled for a refreshing dessert that will leave everyone asking for seconds.
Ingredients
Pie Crust
1 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 cup cold butter, cut into cubes
1/4 cup cold water
Banana Cream Pie Filling
2 cups half and half (or substitute whole milk)
1/2 cup granulated sugar
3 tablespoons corn starch
3 whole eggs (or substitute 6 yolks)
2 tablespoons smooth peanut butter (optional)
1 tablespoon vanilla extract
4 bananas, sliced
Sweetened whipped cream for serving
Instructions
Pie Crust
Add flour, salt, and sugar to a food processor. Pulse to combine.
Add butter cubes and pulse until the largest pieces of butter are about the size of a pea.
Add the cold water and pulse until the dough comes together. It should not be wet or sticky.
Shape into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour (can be refrigerated up to several days).
To bake, preheat the oven to 425°F (220°C). Roll out pastry on a piece of wax paper so that it is a couple of inches larger than a 9″ pie plate. Place into the pie plate, and fold edges over and pinch together so that the top edge is thick.
Prick the bottom and the sides with a fork, then place a piece of parchment paper inside the crust and fill with pie weights or dried beans. Bake for 10 minutes or until the top edge is light golden brown.
Remove pie weights and parchment, and bake until bottom crust is light golden brown, about 8-10 minutes. Let cool on a wire rack.
Banana Cream Pie Filling
In a medium saucepan, whisk together half and half, sugar, corn starch, and eggs until very smooth.
Place over medium heat and cook until very thick, whisking constantly. This can take up to 15 minutes. Heat the filling gradually, stirring constantly, so that it doesn’t become lumpy.
Remove from the heat. Optional: strain it through a fine mesh sieve if you notice any lumps.
Stir in peanut butter (if using) and vanilla. Stir in sliced bananas and pour into prepared pie crust.
Cover and refrigerate until chilled and set, at least 4 hours or overnight. Top with whipped cream and serve.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 320 kcal