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Milk Street Bowtie Chris Taylor and Paul Arguin’s Peanut Butter Banana Cream Pie

Chris Taylor and Paul Arguin’s Peanut Butter Banana Cream Pie

8 to 10 Servings
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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

  • 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

  • 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

  • teaspoon table salt

  • ½

    teaspoon vanilla extract

Directions

Chris Taylor and Paul Arguin’s Peanut Butter Banana Cream Pie

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