Banana Cream Pie

Name: Banana Cream Pie
Yield: 4 servings
Ingredients: 9 whole graham crackers; 1 ¼ cup salted dry-roasted peanuts; 1 ½ tsp. kosher salt; 6 tbsp . unsalted butter, melted; 1 ½ cup granulated sugar; 1 ¼ cup cornstarch; 2 large eggs; 3 large egg yolks; 3 cup whole milk; 2 tsp . vanilla extract; 1 ½ tsp. kosher salt, plus more; 2 tbsp . chilled unsalted butter; 4 large ripe but firm bananas, sliced ¼" thick; 2 cup heavy cream; 1 ¼ cup powdered sugar; 1 ¼ cup chopped salted dry-roasted peanuts

From the kitchen of Carly

A peanut-studded graham crust holds silky vanilla custard and fresh banana slices in this classic pie. The toasted crust adds nutty depth while the creamy filling stays light enough to eat without guilt. Simple, elegant, and impossibly satisfying.

Peanut crust meets silken custard and fresh bananas in a pie that balances rich and bright. The trick is keeping the filling thick enough to slice cleanly while the bananas stay tender, not mushy. Toast that graham-peanut crust until it's really golden, and you've got a structure that won't surrender to all that custard weight.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

9whole graham crackers
1¼ cup salted dry-roasted peanuts
1½ tsp. kosher salt
6 tbsp. unsalted butter, melted
1½ cup granulated sugar
1¼ cup cornstarch
2 largeeggs
3 largeegg yolks
3 cupwhole milk
2 tsp. vanilla extract
1½ tsp. kosher salt, plus more
2 tbsp. chilled unsalted butter
4 largeripe but firm bananas, sliced ¼" thick
2 cupheavy cream
1¼ cup powdered sugar
1¼ cup chopped salted dry-roasted peanuts

Instructions

Position a rack in the middle of the oven and preheat to 350°F. Break the graham crackers by hand into a food processor and pulse until finely ground. Scatter in the peanuts and salt, then pulse a few more times until incorporated, leaving some visible flecks of peanut. Pour in the melted butter and pulse just until the mixture holds together when you squeeze a pinch in your palm.
Using the flat bottom of a measuring cup or glass, press the mixture firmly and evenly across the bottom and up the sides of a standard 9-inch pie dish. Bake until golden brown, 12 to 15 minutes. The crust will likely have slumped down the sides during baking, so pull it from the oven and press it back up while everything is still hot. Return it to the oven for about 5 minutes more, until browned, then let it cool completely.
In a large saucepan, whisk the granulated sugar and cornstarch together until combined. Add the eggs and egg yolks, then whisk vigorously, reaching into the corners of the pan, until the mixture is smooth and pale. Whisk in the milk, vanilla, and the half teaspoon of salt.
Set the saucepan over medium heat and bring the mixture to a simmer, whisking often and sweeping the corners of the pan, 8 to 10 minutes. It should be visibly bubbling and thickened at this point. Drop the heat and keep the pudding at a gentle simmer, whisking constantly, for 3 more minutes. Take it off the heat and let it cool for 5 minutes, whisking once every minute.
Drop in the chilled butter and whisk until it melts and fully disappears into the pudding. Add the banana slices and stir once to distribute them. Scrape the filling into the cooled crust, smooth the surface, and refrigerate until cold and fully set, at least 2 hours and up to 1 day.
Pour the heavy cream into a large bowl, add the powdered sugar and a pinch of salt, and beat with an electric mixer until soft peaks form. Spoon the whipped cream over the filling, swirling it however you like, then finish with the chopped peanuts.

Tips from the kitchen

Crush the graham crackers by hand first, then pulse in the processor so you keep some texture and don't end up with graham dust. The peanut flecks matter for flavor and crunch.
When cooking the custard, scrape the corners of the pan constantly with your whisk. Cornstarch thickens fast and will stick and scorch if you're not careful.
Slice the bananas and fold them in just before you fill the crust so they don't break down or darken from sitting in the warm custard.

Variations

Chocolate custard: Whisk 2 ounces chopped dark chocolate into the warm custard after you add the butter, skip the bananas, and finish with a sprinkle of sea salt.
No peanuts: Replace peanuts with crushed pretzels or chopped toasted pecans in the crust, swap banana for sliced fresh strawberries.
Bourbon cream: Stir 1 tablespoon bourbon into the whipped cream and dust with a pinch of nutmeg instead of chopped peanuts on top.
Coconut custard: Use coconut milk for half the whole milk and add a teaspoon of coconut extract instead of vanilla.

Make ahead and storage

Refrigerate for up to 2 days, covered loosely. Don't freeze, the custard will split and the crust will get soggy. Whip fresh cream before serving if the topping has deflated.