Photo by Ted Cavanaugh, Chelsea Cavanaugh, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
A showstopping peanut-studded banana cream pie with sky-high whipped cream. Roasted peanuts pull double duty in the graham cracker crust and sprinkled over the topping, keeping the bananas from making this pie excessively sweet.
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- 8 servings
- 9 whole graham crackers
- ¼ cup salted dry-roasted peanuts
- ½ tsp. kosher salt
- 6 Tbsp. unsalted butter, melted
- Filling and assembly:
- ½ cup granulated sugar
- ¼ cup cornstarch
- 2 large eggs
- 3 large egg yolks
- 3 cups whole milk
- 2 tsp. vanilla extract
- ½ tsp. kosher salt, plus more
- 2 Tbsp. chilled unsalted butter
- 4 large ripe but firm bananas, sliced ¼" thick
- 2 cups heavy cream
- ¼ cup powdered sugar
- ¼ cup chopped salted dry-roasted peanuts
- Place a rack in middle of oven; preheat oven to 350°F. Using your hands, crush graham crackers into a food processor; pulse until finely ground. Add peanuts and salt and pulse a few times until incorporated but with some flecks of peanut remaining. Pour in butter and pulse just until mixture holds together when squeezed in your palm.
- Press mixture firmly and evenly into the bottom and up the sides of a standard 9" pie dish using the bottom of a flat measuring cup or glass. Bake until golden brown, 12–15 minutes. The crust will most likely have slumped down toward the bottom of the dish; remove from oven and press crust back up the sides while still hot. Return to oven and bake until browned, about 5 minutes longer. Let cool.
- Do Ahead: Crust can be made 3 days ahead. Store tightly wrapped at room temperature.
- Filling and assembly:
- Whisk granulated sugar and cornstarch in a large saucepan to combine. Add eggs and egg yolks and whisk vigorously, making sure to get into corners of pan, until smooth and pale. Whisk in milk, vanilla, and ½ tsp. salt.
- Place saucepan over medium heat and bring to a simmer, whisking often and making sure to get into corners of pan, 8–10 minutes (mixture should be bubbling and thickened). Reduce heat and continue to simmer, whisking constantly, 3 minutes. Let pudding cool 5 minutes, whisking every minute.
- Add butter to pudding and whisk until melted and fully incorporated. Add bananas and stir once to incorporate. Scrape filling into cooled crust; smooth surface. Chill until cold and set, at least 2 hours and up to 1 day.
- Using an electric mixer, beat cream, powdered sugar, and a pinch of salt in a large bowl until soft peaks form. Spoon whipped cream over filling, swirling as desired. Top with peanuts.
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