Best Banana Cream Pie Recipe

Nutter Butter Crust

1. Preheat the oven to 350 degrees F. Add the cookies (and filling) to a food processor and crush them into a fine crumb (or crush by hand)—pulse in the melted butter.  Press the mixture into the bottom and sides of an ungreased 9-inch pie dish (use medium pressure so it’s not too compact).
2. Bake at 350 degrees for 10-12 minutes, until golden. Set aside to cool.

Chocolate Ganache:

1. Add the heavy cream, butter, and syrup to a microwave-safe bowl and microwave for 1 ½-2 minutes or until simmering.
2. Add the chocolate and give it a swirl so the chocolate is covered. Let it stand for 3 minutes, then vigorously whisk until the chocolate is melted and completely smooth. Reserve about 1/4 of the chocolate in a microwave-safe bowl for drizzling over the pie later.
3. Pour the remaining chocolate onto the room-temperature crust and spread it into an even layer. Let it cool to room temperature before adding the bananas.

Custard Filling

1. Add the milk, heavy cream, sugar, and salt to a medium saucepan. Bring to a gentle simmer for 1 minute or until the sugar has dissolved, stirring occasionally. Reduce the heat to low.
2. In a medium bowl, whisk the eggs and egg yolks, then whisk in the cornstarch. Vigorously whisk until the cornstarch is completely dissolved.
3. Gradually ladle one spoonful of the warm milk mixture into the egg mixture while whisking constantly. Repeat twice, then slowly pour the mixture into the saucepan, whisking constantly.
4. Bring the mixture to a gentle simmer over medium-low heat, whisking constantly. After simmering for a few minutes, reduce the heat to low and continue to whisk and scrape up the sides of the pan. The custard will seem to thicken out of nowhere, but don't panic—keep whisking. Simmer until thickened to the consistency of thick pudding, 175-185°F. Remove from the heat and whisk in the butter and vanilla.
5. Pour the custard through a fine mesh sieve into a bowl to remove any lumps. Let it cool for 15 minutes (don't let it cool longer; it can become too thick to spread nicely).
6. Meanwhile, line a layer of banana slices over the cooled ganache. After the 15 minutes, pour half of the custard over the bananas and spread it into an even layer. Add another layer of banana slices and top with the remaining custard.

Chill

1. Cover with plastic wrap pressed directly against the surface of the custard so it doesn’t develop a film on top. Refrigerate for 5-24 hours

Whipped Cream

1. You can make the stabilized whipped cream at any point while the pie is chilling and refrigerate or skip the gelatin/water and make the whipped cream up to 1 hour before serving.
2. Whisk together the unflavored gelatin and water in a small microwave-safe bowl. Microwave for 20 seconds, then set aside while you proceed to whip the cream:
3. Add the heavy cream, powdered sugar, and vanilla extract to a large mixing bowl. Whip using an electric hand mixer just until soft peaks form (the peaks flop over when the beaters are lifted.) Turn the mixer to low and slowly pour in the gelatin mixture. Mix until combined, then increase speed to medium and continue mixing until stiff peaks form (peaks stand straight up when the beaters are lifted).

Peanut Butter Caramel Sauce (Optional)

1. The sauce can be made ahead and gently reheated, whisking in a tablespoon or so of water to thin if needed.
2. In a heavy saucepan, cook the sugar and water over medium heat, stirring often, until the sugar dissolves, turns clear, and starts to bubble, 1-2 minutes. Continue to cook while swirling the pan (without stirring) until it has turned a deep golden amber color. Keep a watchful eye so the mixture doesn’t burn.
3. Remove the pan from the heat and slowly pour in the cream while whisking until incorporated (the caramel will bubble a lot). Stir in the peanut butter until smooth. Whisk in the vanilla and salt. Set aside to cool for at least 10 minutes before drizzling over the pie. Taste and add additional salt as desired (I like more salt).

Decorating

1. You want to add the banana slices immediately before serving. Traditional whipped cream can be added up to 1 hour in advance and stabilized whipped cream can be added up to 24 hours in advance.
2. When ready to serve, you can layer the top evenly with bananas, pipe the whipped cream around the edges (pictured), and serve immediately OR spread the whipped cream over the custard (and refrigerate if desired), then top with sliced bananas just before serving. 
3. Drizzle the pie with the peanut butter caramel sauce. Reheat the reserved chocolate ganache in a microwave-safe bowl at 50% power at 15-second intervals until pourable consistency, then drizzle over the pie. Top the pie with crushed Nutter Butters.