Banana Cream Pie, Again!
Last year we shared a Banana Cream Pie with graham cracker crust. This summer we come back with a new variation – Banana Cream Pie with Peanut Butter Cookie Crust. A super fun twist on the traditional!
Banana Cream Pie with Peanut Butter Cookie Crust
Print Recipe
Ingredients
Filling
- 2 cups whole milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp bourbon or scotch optional
- 1 tbsp vanilla extract
- 2 tbsp salted butter cut into 1/2 inch cubes
- 2-3 large ripe bananas sliced
Crust
- 25 peanut butter cookies we use nutter butters
- 1/2 cup melted salted butter
Topping
- 1 pint heavy whipping cream
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- Grease deep dish pie pan with butter or cooking spray.
- Place cookies into the bowl of a food processor and pulse for 1-2 minutes or until cookies are finely crushed. You can also put them in a zip lock bag and crush with meat tenderizer or rolling pin.
- Add melted butter to the cookies in a bowl and use fork to disperse the butter throughout the cookies.
- Dump the mixture into the prepared pie pan and press into the bottom and side evenly. It should come up at least an inch to an inch and a half on the sides.
- Bake for 10 minutes then remove from the oven and place on a wire rack to cool.
- Filling: In a large saucepan, mix the yolks, sugar, cornstarch and salt until well combined and thick.
- Add milk to a small pot and bring to a slight simmer. Do not boil the milk.
- Remove from heat once simmering and immediately whisk in ⅓ cup of the hot milk into the egg mixture, keep whisking so eggs do not curdle. Slowly whisk in the rest of the hot milk and continue to whisk.
- Place the pan over medium heat and continue to whisk, getting the sides and edges of the pan. Once the mixture thickens to be custard-like immediately remove from the heat and stir in the vanilla extract, bourbon and butter. Stir until well combined.
- Add banana slices all over the bottom of the pie crust, covering the entire bottom. Pour the filling into the cooled cookie pie crust and smooth the top. Cover with plastic wrap so that it touches the filling and refrigerate for 2-4 hours or until cold.
- Topping: Add heavy whipped cream, powdered sugar and vanilla extract to the bowl of an electric mixer or use a hand mixer. Beat on high until cream reaches stiff peaks. Taste and add additional sugar if necessary and mix once more.
- Evenly spread whipped cream over pie filling. Enjoy!
This Banana Cream Pie with Peanut Butter Cookie Crust recipe is very generous. You will want to use a deep dish pie pan. This is the one we use.
Check out last year’s Banana Cream Pie recipe!
Disclaimer: This page contains affiliate links. If you choose to make a purchase after clicking a link, we may receive a commission at no additional cost to you. Thank you for your support!
