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Chris Taylor and Paul Arguin’s Peanut Butter Banana Cream Pie
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This show-stopping twist on banana cream pie comes to us by way of Chris Taylor and Paul Arguin, authors of “The New Pie.” Their three-layer creation, in a peanut and graham cracker crust, elevates the classic diner delight with a salty-sweet peanut butter base, as well as a striking brown sugar meringue topping. Sandwiched between them is a silky-smooth banana cream filling lightened by fluffy whipped cream. For best flavor and texture, make sure your bananas are nice and ripe—the exteriors should show lots of brown spots. Also, opt for regular creamy peanut butter, such a Skippy or Peter Pan. We found that “natural” peanut butter—that is, the type that separates on standing and requires mixing before use—tends to result in a filling with a gritty, granular feel. You can easily prepare the graham cracker crust, peanut butter layer and banana pastry cream ahead of time—just hold off on making and decorating with the meringue until you’re ready to serve the pie.
8 to 10
Servings
Tip
Don’t worry if you don’t have a kitchen torch to brown the meringue. Heat the oven broiler with a rack 10 inches from the element. Slide the pie into the oven, leaving the door ajar; watch carefully to prevent scorching, broiling just until the meringue reaches your desired level of toasting.
2 very ripe medium bananas, peeled and cut into 1-inch chunks
1¼ cups whole milk
cup plus 2 tablespoons heavy cream, plus ⅓ cup cold heavy cream, for whipping
33 grams (¼ cup) cornstarch
120 grams (½ cup plus 1 tablespoon) white sugar
¼ teaspoon table salt
1 large egg, plus 3 large egg yolks
57 grams (4 tablespoons) unsalted butter, cut into 4 pieces
1 teaspoon vanilla extract
63 grams (½ cup) roasted salted peanuts
40 grams (3 tablespoons) white sugar
144 grams (9 sheets) graham crackers
85 grams (6 tablespoons) unsalted butter, melted, still warm
4 ounces (113 grams) cream cheese, room temperature
135 grams (½ cup) creamy peanut butter
62 grams (½ cup) powdered sugar
⅛ teaspoon table salt
½ cup cold heavy cream
38 grams (⅓ cup) roasted salted peanuts, chopped
3 large egg whites
145 grams (⅔ cup) packed light brown sugar
⅛ teaspoon table salt
½ teaspoon vanilla extract
For the banana cream layer:
-
2
very ripe medium bananas, peeled and cut into 1-inch chunks
-
1¼
cups whole milk
-
cup plus 2 tablespoons heavy cream, plus ⅓ cup cold heavy cream, for whipping
-
33
grams (¼ cup) cornstarch
-
120
grams (½ cup plus 1 tablespoon) white sugar
-
¼
teaspoon table salt
-
1
large egg, plus 3 large egg yolks
-
57
grams (4 tablespoons) unsalted butter, cut into 4 pieces
-
1
teaspoon vanilla extract
For The Crust:
-
63
grams (½ cup) roasted salted peanuts
-
40
grams (3 tablespoons) white sugar
-
144
grams (9 sheets) graham crackers
-
85
grams (6 tablespoons) unsalted butter, melted, still warm
For the peanut butter layer:
-
4
ounces (113 grams) cream cheese, room temperature
-
135
grams (½ cup) creamy peanut butter
-
62
grams (½ cup) powdered sugar
-
⅛
teaspoon table salt
-
½
cup cold heavy cream
-
38
grams (⅓ cup) roasted salted peanuts, chopped
-
3
large egg whites
-
145
grams (⅔ cup) packed light brown sugar
-
⅛
teaspoon table salt
-
½
teaspoon vanilla extract
Directions
-
01To make the banana cream layer, in a small saucepan, combine the bananas, milk and 1 cup plus 2 tablespoons heavy cream. Bring to a boil over medium-high, stirring occasionally, 3 to 4 minutes; remove from the heat. Cover immediately with the pan lid and cool to room temperature, about 45 minutes, then refrigerate until cold, at least 1 hour.
-
02Gently stir the chilled banana mixture. Strain it through a fine-mesh sieve set over a medium saucepan, shaking the sieve to encourage the liquid to drain off (you should have about 2 cups strained liquid); do not press on the bananas. Discard the bananas in the sieve. Into the liquid, whisk the cornstarch, followed by the white sugar, salt, whole egg and egg yolks.
-
03Set the pan over medium and bring the mixture to a simmer, whisking constantly, then cook, whisking constantly, until very thick, about 2 minutes. Off heat, add the butter and vanilla; whisk until well combined.
-
04Strain the banana cream mixture through a fine-mesh sieve set over a large bowl. Push it through with a silicone spatula, then scrape the bottom of the sieve to collect any pastry cream that clings. Press a piece of kitchen parchment directly against the surface and refrigerate until cold, at least 3 hours or up to 12 hours.
-
05To make the crust, heat the oven to 350°F with the rack in the middle position. In a food processor, process the peanuts and white sugar until finely ground, about 30 seconds. Add the graham crackers, breaking them into pieces, and pulse until finely ground, 8 to 10 pulses. Add the melted butter and process until evenly moistened, 10 to 12 pulses.
-
06Transfer the mixture to a 9-inch deep-dish pie plate. Distribute it evenly across the bottom and up the sides of the plate. Use a flat-bottomed ramekin or dry measuring cup to firmly press the crumbs into an even layer in the bottom and up the sides of the pie plate. Freeze uncovered for about 10 minutes.
-
07Bake the chilled crust until lightly browned at the edges, 10 to 12 minutes. Transfer to a wire rack and cool completely, about 30 minutes.
-
08To make the peanut butter layer, in a stand mixer with the paddle attachment, beat the cream cheese on medium until smooth, about 30 seconds. Add the peanut butter, powdered sugar and salt; beat on medium, scraping the bowl as needed, until just barely combined, 15 to 20 seconds; do not overbeat. Fold the mixture a few times by hand, scraping the bottom and side of the bowl to ensure no large pockets of cream cheese remain.
-
09In a medium bowl, whip the cream with a hand mixer or by hand with a whisk until it holds firm peaks. Using a silicone spatula, fold the whipped cream into the peanut butter mixture until no streaks remain. Fold in the peanuts, then scrape the mixture into the cooled crust and spread in an even layer. Refrigerate, uncovered, until chilled, about 1 hour.
-
10To finish the banana cream layer, remove the pastry cream from the refrigerator. In a medium bowl, whip the remaining ⅓ cup cream with a hand mixer or by hand with a whisk until it holds firm peaks. Using the hand mixer or whisk, whip the chilled pastry cream until smooth. Fold the whipped cream into the pastry cream until well combined. Evenly spread the banana cream layer on top of the peanut butter layer. Refrigerate uncovered while you prepare the meringue or cover and refrigerate for up to 12 hours.
-
11To make the meringue, in a medium saucepan, bring about 1 inch of water to a bare simmer. In the bowl of a stand mixer, combine the egg whites, brown sugar and salt. Set the bowl over the saucepan; make sure the bottom does not touch the water. Whisk constantly until the sugar has dissolved and the mixture reaches 160°F on an instant thermometer, 3 to 4 minutes; it will be frothy and almost doubled in volume.
-
12Add the vanilla and attach the bowl to the stand mixer along with the whisk attachment. Beat on medium-high until the meringue holds stiff peaks, about 5 minutes; it’s fine if the meringue is still slightly warm. Remove the pie from the refrigerator and spread or, using a large pastry bag fitted with a pastry tip, pipe the meringue onto the banana cream layer. Using a kitchen torch, toast the meringue until caramelized in spots. Serve immediately or refrigerate for up to 2 hours.
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