Nanabanana Cream Pie
Forgive me when I humbly say to you, this is one of the best banana cream pies I have ever made.
NANABANANA CREAM PIE
9″ deep dish pie pan/plate
To Make the Pie
- Pre-baked Cookie Crumb Crust (recipe follows)
- Luscious Cream Filling (recipe follows)
- 3-5 ripe but not mushy bananas, sliced 1/2 inch thick
- 1 to 2 tablespoons demerara sugar (optional)
- Chantilly Cream (recipe follows)
Make, pre-bake, and set aside the crust to cool.
While the crust is baking and cooling, make the Luscious Pastry Cream and let cool.
Place a layer of banana slices inside the bottom of the cooled pie shell; keep some slices to layer on top.
Evenly spread the Luscious Pastry Cream over the bananas.
Arrange the set-aside banana slices over the top of the filling in whatever pattern you like.
Sprinkle the optional sugar over the top and lightly run a blowtorch over it. (Optional step)
Serve with a dollop of Chantilly Cream.
Cookie Crumb Crust
- 3 cups cookie crumbs (I used peanut butter cookies.)
- 1/4 cup granulated sugar
- 8 tablespoons salted butter, melted
- Preheat oven to 350F.
- Make the cookie crumbs by processing them in a food processor or placing them in a large resealable bag and rolling with your pin until finely crushed.
- Place the cookie crumbs, sugar, and optional extras into a bowl. Add the melted butter and distribute it well with clean hands or a fork.
- Turn the mixture into the pie pan and evenly spread it out over the bottom and up the sides, but do not spread on top of the rim. You can use your fingers, the back of a spoon, or even the rounded side of a coffee cup or a small bowl. Try to make the depth of the crust even on the sides and the bottom.
- Bake for 6 to 8 minutes until the edges have gained a little color. Remove from the oven and set aside to cool.
Luscious Cream Filling
- 8 egg yolks
- 1 tablespoon vanilla extract
- 1 and 1/2 cups sugar
- 1/2 cup cornstarch
- 4 cups half and half
- 1/2 cup heavy whipping cream
- 2 tablespoons butter, cut into pats
Place the egg yolks in a medium bowl. Add the vanilla extract and banana extract, if using, and whisk into the yolks for a minute or so until the eggs are smooth. It’s fine to do this with a fork. Set aside.
In a medium heavy saucepan, place the sugar and cornstarch, and mix together with a whisk.
- With a whisk in hand, turn the heat to medium under the saucepan and slowly and steadily pour the half-and-half into the dry ingredients while whisking constantly. I whisk in a figure-eight pattern. Keep whisking until the mixture thickens and you see it begin to bubble.
- Remove the saucepan from the heat and pour ½ cup of the hot mixture into the eggs in the bowl to temper them. Whisk together in the bowl until it looks blended in. This won’t take long.
- Return the hot egg mixture to the saucepan, place it back on the burner, and turn the heat back on to medium. Bring to a boil and continue to whisk in a figure eight constantly and vigorously for 2 minutes, while the Pastry Cream plop, plop, plops. Remove from the heat. The Pastry Cream will be thick and coat the back of a spoon.
- Turn the hot mixture into a bowl and let sit for 5 minutes. Whisk in the butter pats.
- Cover with wax paper to prevent a skin from forming as it cools. Chill in the fridge for at least 2 hours. Whisk a bit before using.
- Whip 1/2 cup heavy cream until it forms soft peaks and fold into the cooled mixture until it is evenly distributed.
- 1/2 cup heavy whipping cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- Chill a bowl, beaters, and cream.
- Pour whipping cream in a medium size deep bowl. Add sugar and vanilla extract.
- Whip with an electric mixer until soft peaks form, 3 to 5 minutes.
Notes: You can easily halve or even quarter all the components (crust, filling, whipped topping) and make smaller sized pies.
It’s perfectly fine to substitute banana extract for the vanilla in the Luscious Cream. And if you like, you can sprinkle some sugar on top and hit it with the blowtorch for a little color.