Southern Style Banana Cream Pie


by New Day Producers

Posted on March 14, 2012 at 6:27 PM

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Recipe developed by Lynne Vea and her Grandmother

(Makes one 9-inch pie)


For the Pastry Cream Pie Filling:

Lynne says, "There are numerous variations on the theme of good ol’ banana cream pie. You can certainly use a prebaked  pastry crust, perhaps sprinkled with crushed brittle or chopped peanuts, or your favorite cookie crumb style crust. You can make the filling from scratch or use an excellent vanilla pudding mix. The key is to create a decadent, cool, silky environment for really great organic bananas. This recipe from my grandmother’s ever bountiful kitchen really ups the wow factor with the addition of peanut brittle or roasted peanuts in the crust and as a garnish, and a smokey bourbon caramel sauce for drizzling each slice. Yum!"

4 egg yolks

1/2 cup sugar

2 tablespoons flour

1 1/2 tablespoons corn starch

3/4 teaspoon salt

2 cups milk or half and half

5 tablespoons unsalted butter, chopped

1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste

1 tablespoon bourbon (optional)


In a medium bowl, beat together the egg yolks, sugar, flour, corn starch and salt. Heat the milk or half and half until it is just starting to simmer.  Add the hot milk to the egg yolk mixture, stirring constantly until blended. Pour the mixture back in the pan and cook over medium heat, stirring frequently, until it bubbles and thickens (about 3-4 minutes). Remove from the heat and stir in the butter, vanilla and bourbon  (if you are using it). Allow to cool completely. You can make this mixture a day ahead and keep refrigerated until ready to use.


(Note: PCC sells wonderful organic vanilla pudding mix which, although not quite as decadent, would be great in this recipe instead of the previous recipe for pastry cream. A 3.8 ounce package makes 2 cups of pudding, just right for the pie. I like to add a touch of vanilla bean paste scraped from the inside of a vanilla bean, or perhaps a splash of bourbon to the finished pudding!)


To Finish the Pie:

1/2 cup of your favorite caramel sauce

2 tablespoons bourbon

2 large or 3 medium size organic bananas, sliced thinly on the diagonal

Peanut Brittle Crust (recipe attached)

1 cup heavy whipping cream

1/3 cup powdered sugar

1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste

Chopped peanut brittle or finely chopped peanuts


Combine the caramel sauce and the bourbon in a small pot and allow to simmer for 1 minute to dissipate some of the alcohol.


Layer the bananas and pastry cream filling into the crust, finishing the top with the pastry cream. Beat the heavy cream with the powdered sugar and vanilla and mound over the top. Sprinkle with chopped peanut brittle or peanuts and serve with warm bourbon sauce.


Recipe developed by Lynne Vea and her Grandmother


Peanut Brittle Pie Crust for Banana Cream Pie

(Makes one 9-inch pie crust)


2 cups graham cracker crumbs, (you may use crisp vanilla, ginger or chocolate cookies to make the crumbs if you prefer!)

3 tablespoons sugar

1/4 cup peanut or other nut brittle, finely crushed (see note)

6 tablespoons melted butter


Preheat your oven to 375 degrees F.


Combine all of the ingredients and press into a 9 inch pie pan.  Bake for 15 minutes and allow to cool completely before filling.


(Note: if you don’t have peanut brittle available, substitute 3 tablespoons finely chopped peanuts and 1 tablespoon brown sugar)