With a layer of peanut butter topped with sliced bananas, vanilla pastry cream, and plenty of whipped cream, this peanut butter banana cream pie is spring dessert perfection.
Hey hey! How’s your April almost-May going? Mine is going fast. FAST! Too fast I think.
This is the first time in my life I’ve felt like I don’t have enough hours in the day. Being smack in the middle of moving is taking its toll; between packing, blogging, and life in general, I’m wondering if I could get by with just two hours of sleep instead of my usual five. Probably not; even my insomnia has its limits.
I actually forgot to feed Cookie until 7 o’clock yesterday. I was so busy making this pie that somehow breakfast for the poor little thing just slipped my mind. I gave her a slice of banana with a little dab of peanut butter so she could understand why my focus was elsewhere.
She’s forgiven me I think—for forgetting her breakfast. She’s still undecided on the whole “my stuff is in boxes” thing.
This peanut butter banana cream pie is ridiculous. I often mention that I’m writing while in the middle of a sugar-induced migraine. (It’s true. Sugar is a trigger for me. Womp-womp.)
I truly hope that someday I’ll learn better self-control and won’t have to write while I can’t actually see straight, but once you taste this pie you’ll understand my issue.
As I was trying to cut a perfectly photogenic slice—no easy task where pie is involved—I licked the pastry cream off my knife and got a little hint of banana in there. So naturally I decided I should try the peanut butter with the pastry cream, too. Why not?
Then I wanted to get a couple of peanuts to make sure the crunch was just right. (It was.) Then a bite of them all together. Then I stopped making excuses and just ate the first (mangled) piece.
Then I put the pie in the freezer in hopes that I could avoid destroying (and eating) the second piece.
(And what do you know? Success! Thank you, technology! Just imagine if I were trying to get this photo in pioneer times!)
We’re talking a layer of salty peanut butter, a layer of sweet vanilla pastry cream, a layer of whipped cream AND bananas and salted peanuts mixed in. YOU GUYS! It’s exactly as good as you’re imagining.
I recommend making the pie the day before you serve it (it needs to refrigerate for a few hours anyway) so the banana flavor can infuse the pastry cream a bit. Every bite is just sheer perfection. Sweet, salty, crunchy, banana-y. It hits all the notes you want in a dessert. And for some reason it just seems ideal for a spring BBQ or summer picnic.
Can you even wait for picnic season? I cannot! Happy Thursday!
This peanut butter banana cream pie is a delicious way to get your peanut butter and banana fix!
- Half a vanilla bean
- 1/2 cup + 2 tabxlespoons whole milk
- 1/2 cup heavy cream
- 6 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 3 large egg yolks
- 3 tablespoons unsalted butter at room temperature and cut into chunks
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 9- inch pie crust a single crust, not double
- 3/4 cup creamy peanut butter
- 2 tablespoons unsalted butter
- 3 tablespoons powdered sugar
- 1/2 cup roasted salted peanuts coarsely chopped
- 3 medium bananas ripe but not too brown
- 1 cup heavy cream very cold
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- additional salted peanuts for garnish if desired
- Split the vanilla bean in half lengthwise and scrape out the seeds with the tip of a paring knife. Reserve the seeds; place the pod in a small saucepan with the milk and heavy cream. Set pan aside.
- Whisk the sugar and cornstarch together in a small mixing bowl. Add the egg yolks and vanilla bean seeds; whisk vigorously for several minutes, until ingredients are well combined and the egg yolks are smooth and pale yellow. (This is your pre-pie eating workout.)
- Set the pan with the milk and heavy cream over medium-high heat. Cook until the mixture just begins to steam and bubble a bit around the edges of the pan.
- Remove pan from the heat and gradually add about a 1/2 cup of the warm mixture to the egg yolk mixture. Whisk to combine, then pour the egg yolk mixture into the saucepan and set pan over medium heat. Whisking constantly, bring the mixture to a boil. (This will happen fairly quickly so don’t turn your back on the pan.) If the mixture seems to be getting too hot, remove it from the heat briefly or lower the heat.
- Allow mixture to boil for 1 minute, still whisking constantly. The pastry cream should be very thick; if it hasn’t thickened continue cooking and whisking. Remove from the heat and pour pastry cream into a small mixing bowl. Remove the vanilla bean pod and discard. Stir the pastry cream to release some of the heat and cool it to between 140 and 150 degrees. (I used a candy thermometer to measure the temp.)
- Place the pastry cream in the bowl of a food processor. Add the butter and pulse until butter is fully incorporated. Add the vanilla and salt and pulse to combine.
- Transfer the pastry cream to a clean bowl and place it over another bowl filled with ice water. Allow the pastry cream to cool to room temperature over the bowl of ice water, stirring occasionally. Place a piece of plastic wrap directly on the surface of the pastry cream and refrigerate until completely cool, 3 to 4 hours.
- Blind bake your pie crust in a 9-inch pie pan according to the directions on the box. Cool pie crust completely before filling.
- Once crust is cool, place the peanut butter and butter in a small microwave-safe bowl. Heat until the peanut butter is somewhat liquid-y—you want to be able to spread it easily. Stir in the sugar until combined, then pour the mixture into the cooled crust. Top with salted peanuts. Refrigerate until the peanut butter sets up, about 20 minutes.
- Slice the bananas into 1/4-inch slices. Top the peanut butter layer with half of the bananas. Spread the cooled pastry cream on top of the bananas and smooth the top with a rubber spatula. Top with the remaining bananas.
- Place the heavy cream, sugar, vanilla, and salt in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until the cream holds stiff peaks.
- Spread the whipped cream over the pie, using an offset spatula to create swirls in the whipped cream.
- Top with additional peanuts, if desired. Refrigerate for 3 hours, then serve and enjoy.
Adapted from The Dahlia Bakery Cookbook
Georgie | The Home Cook's Kitchen says
mmmmmmm yum! I’m not a banana fan at all, but I reckon I’d still dig into to a slice of this! looks delicious!
Kelsie says
Awww thank you, Georgie! You could pick the bananas out and I bet it would still be delicious–can you go wrong with pastry cream? Happy Friday! 🙂
Julia Mueller says
I’ll be in your same boat at the end of the month, cause I’m moving too…it’s probably one of my least favorite activities, but the good thing is, once we’re both settled into our abodes, it’ll be soooo nice!
I hear ya on not being able to control yourself around sugar – it’s such a difficult habit to break AND to stick to. It feels so right in the moment and then after it feels so wrong. Good luck with nestling into your new space!!
Kelsie says
Oh jeez. Moving is just the worst! When this is all over let’s commiserate over something non-sugary! But you’re right. I can’t wait to get into my new place and start making it home. Good luck with your move! Have a wonderful weekend Julia!
dawnyucuiscooking says
I love peanut butter, this pie sounds amazing. I hope you get to move soon, so you get more rest.
Kelsie says
Oh, Dawn, thank you so much! The movers come the week after next so the end is in sight :). I hope you have a wonderful weekend, dear friend!
Stacey @ The Sugar Coated Cottage says
We always had pb and banana sandwiches growing up which were good. But this Pb and banana cream pie is great!! I love the flavor combos, those super crunchy nuts. Pure sugar coma enduced comfort food. Take care.
Kelsie says
Thank you Stacey! I still love peanut butter and banana sandwiches to this day but I definitely prefer the pie 🙂
eastofedencook says
Oh migraines! They really do bring everything to a complete stop! Feel better soon! I love deserts too, moderation is so hard. Especially with an entire cream pie, it’s a beauty.
Kelsie says
Yes! They really take their toll. Thank you Deb–I’m already feeling much better :). Have a great weekend!
Bianca @ Confessions of a Chocoholic says
I love PB and banana and would go crazy for this pie! Looks and sounds incredible!
Kelsie says
Thank you Bianca! This pie is definitely crazy-inducing :). Have a great weekend!
Kelly @ Kelly Lynn's Sweets and Treats says
Yummy!!! I am digging this from scratch pie! Plus bananas mean it’s healthy right?! And I am totally with you on needing more hours in the day. Ughhhhh! Hope moving is going well! Xoxo
Kelsie says
Clearly fruit makes this a health food. Plus there’s protein in the peanut butter so this pie is practically a superfood :). Thank you Kelly! Have a great weekend!
Miriam @londonkitchendiaries says
This looks so delicious – peanut butter and banana, I don’t think life gets any better than this 🙂 So impressed that you still manage to bake and post while your are moving. Have a great weekend!
Kelsie says
Thank you Miriam! Peanut butter and banana is definitely one of my favorite combinations :). You have a great weekend too!
wearenotmartha says
Ooooh what an absolutely perfect pie!! I feel so bad that you get sugar-induced migraines… that must be torture 🙁 🙁 All I want to do is eat like 12 slices of this 🙂
Sues
Kelsie says
It really is torture. I tell myself it’s not all bad though; I could eat 12 slices of this too but knowing I’ll get sick prevents that, which is probably better in the long run :). Have a great weekend Sues!
Ashika - Gardening Foodie says
WOW ! I was looking for a banana cream pie recipe and stumbled upon your amazing blog. I love banana cream pie and I love peanut butter. Peanut Butter Banana Cream Pie is such a heavenly combination. I cannot wait to try it.
Kelsie says
Thank you so much Ashika! Peanut butter and banana are just sooo good together aren’t they? You’ll have to let me know what you think of this pie :). Have a great weekend!
Marie @ Yay! For Food says
April is flying by! I want some days back! LOL. Peanut butter in banana cream pie sounds heavenly! Those layers look amazing. Have a wonderful weekend, Kelsie!
Kelsie says
Whyyyy does time move so fast? I’m with you on getting those days back, Marie! Where do we sign up? PB + B makes one heckuva pie :). You have a wonderful weekend too!
pglooney says
Today is my moms birthday and I wish I had the time to whip this up! She loves peanut butter and bananas and I know she would love this!
Kelsie says
Happy birthday to your mom! She clearly has impeccable taste since she loves pb and bananas :). I know you probably have a fantastic dessert in the works for her. Happy Thursday, Patrick!
Cheyanne @ No Spoon Necessary says
Omg, I feel you!!!!! I’m completely overwhelmed with all the things over here, and if it weren’t my husbands job to feed our fur baby breakfast, I can guarantee I’d forget. 🙂 I’m thinking we both just need to sit down with this entire pie and stuff our face until we forget all about stress! Seriously, this looks delicious, girlfriend! I loooooove peanut butter with bananas, but you went and fancied it up like whoa! This is dangerous deliciousness, my dear, because no way could I just eat one slice! Cheers – to a hopefully relaxing weekend! <3
Kelsie says
YES! Let’s set aside a day to do nothing but shovel pie in our faces just as fast as we can. That’s a food holiday I can really get behind, haha! Peanut butter and banana is my all-time favorite sandwich so adapting that into desserts feels like what I was meant to do with my life :). I hope life eases up on you soon! If not, don’t be surprised when I show up on your doorstep with pie (and mimosas). Have a great weekend, Chey!
Stacy | Pop Kitchen says
Peanut butter in banana cream pie just makes so much sense! And the added peanuts for crunch was a great idea. Those poor women in the pioneer days. Hand whipping! No freezer! No microwave! Must have been tough.
Kelsie says
I know! And they couldn’t even run to the store when they needed a stick of butter. They were some tough cookies :). Peanut butter and banana just belong together. Thank you Stacy!
Dawn - Girl Heart Food says
There is never enough hours in the day, that’s for sure!! I honestly don’t know where the time flies!! And then I lay in bed thinking about what needs to be done and can’t sleep (well, when I have something on my mind). This pie looks so creamy, dreamy Kelsie! Love the combo of peanut butter and banana – you’re gone all Elvis like with that flavour and I love it. Those salty peanut on top is just perfect! Pinned! Cheers to a great weekend and hope you get your packing done!!
Kelsie says
Hahaha! I didn’t even think about that–now I’m singing Heartbreak Hotel :). Do you think we can petition to get a few more hours added to the day? I’d sure be grateful for them! I hope your weekend is absolutely wonderful, Dawn! Happy Thursday!
Kelly says
This is one heavenly pie! It looks delicious and I love that you added peanut butter!! Good luck with packing.
Kelsie says
Thank you so much, Kelly! Happy Thursday!
Kim Lange says
OMG! This pie is Pure Heaven! YUM!
Kelsie, I feel for you on the migraines! I have lived with them since I was teenager and been to all kinds of doctors throughout my life. So, I’ve learned over many years that when I over-indulge in sugar too much, I know I’m going to have to pay the consequences, sometimes for days! But it’s so hard to know where that fine line is when you’re a dessert addict when to say enough is enough! 🙂 *hugs*
Kelsie says
I have the same issue–it can last several days but sometimes a migraine is worth it. I actually get Botox treatments now and they’re helpful, just not 100% of the time. I’m sorry you get them too! They’re no fun at all. Have a fantastic weekend, Kim!
David | Spiced says
This pie is nothing short of perfection! I love sweet + salty together in a dessert, and this sounds like a pie that needs to be in my kitchen yesterday. (I say yesterday so that I could eat it today!) So sugar causes migraines for you? How unfortunate is that? You post the most amazing desserts! I’m not sure if that is officially a case of ‘irony,’ but it is definitely a case of ‘man, that sucks.’ Also, I’m imagining lil Cookie diving into a box to pull out her toys! When is the big moving day??
Kelsie says
Sugar never used to be an issue! I lived on candy all through my teen years, haha! We move in not quite two weeks. How is it even possible that it’s taking so long? I’m ready to be done, and to watch Cookie dig through boxes to get all her toys :). Salty sweet desserts are EVERYTHING aren’t they? Everything. I’ll tolerate a migraine for that perfect combo any time. Have a great weekend, David!
Carlee says
Oh no, not migraines! I feel for you. This pie looks amazing!
Kelsie says
Thank you Carlee! Loving your cherry pie, and loving that we both posted pies today!
Lindsay | With Salt and Pepper says
I love that you added peanut butter!! I’m a straight up peanut butter addict. I honestly hoard it…like I have 4 jars in my pantry and 2 in the basement and 1 in my fridge. Who needs that much PB??? And noooooooo….don’t cross April off yet!!! Time is flying way to fast. Though I’m sure you can’t wait to be done with all that packing and just settled in again. Good luck Kelsie!!
Kelsie says
I know! How can time fly the way it does? And honestly, I’m pretty sure I keep that much peanut butter around. I actually keep a jar in my car in case we need to evacuate. I can’t go a day without the stuff :). Thank you Lindsay! Have a wonderful weekend!