Saturday, September 8, 2012


Banana Cream Pie with Salty Bourbon Caramel


Peanut Shortbread Crust

  • 1 1/4 cups cups unsalted, dry-roasted peanuts
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/4 cup (packed) light brown sugar
  • 1/4 cup sugar
  • 2 tablespoons (1/4 stick) unsalted butter, room temperature
  • 1 large egg yolk
  • 1/4 teaspoon vanilla extract

Vanilla Pastry Cream

  • 2 cups whole milk
  • 3/4 cup heavy cream
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon kosher salt
  • 5 large egg yolks
  • 1/4 cup (1/2 stick) unsalted butter, cut into 1/2" cubes
  • 1 teaspoon vanilla extract


  • 3/4 cup heavy cream, divided
  • 2 tablespoons powdered sugar
  • 1/2 cup sugar
  • 1 1/2 tablespoons bourbon, divided
  • 1/2 teaspoon corn syrup
  • 3 tablespoons unsalted butter, cut into 1/2" cubes
  • 1/4 teaspoon kosher salt
  • 3/4 teaspoon vanilla extract
  • 3 ripe bananas
  • special equipment:

    A 9"-diameter glass or ceramic pie dish


Peanut Crust

  • Preheat oven to 350°. Pulse peanuts in a food processor until coarsely ground. Transfer 1/4 cup ground nuts to a small bowl; cover and set aside for garnish. Pulse remaining peanuts until peanut butter forms, about 2 minutes.
  • Whisk flour, salt, and baking soda in a medium bowl. Using an electric mixer, beat both sugars, peanut butter, and butter until well combined and mixture resembles wet sand, 2–3 minutes. Beat in egg yolk and vanilla, occasionally scraping down sides of bowl, until well blended, about 3 minutes (mixture will be clumpy). Gradually add dry ingredients; beat just to combine (mixture will be crumbly; do not overmix or crust will be tough). Gather dough with your hands, place in pie dish, and press evenly onto bottom and up sides of dish. Bake until edges are deep golden brown, 15–17 minutes. Let cool on a wire rack. DO AHEAD: Can be made 2 days ahead. Cover tightly.

Vanilla Pastry Cream

  • Bring milk and cream to a simmer in a medium saucepan. Meanwhile, whisk sugar, cornstarch, flour, and salt in a large mixing bowl. Add egg yolks; whisk until smooth (mixture will be very thick). Whisking constantly, gradually add milk mixture to yolk mixture. Return to saucepan and cook over medium-low heat, whisking constantly, until thick, 2–3 minutes. Transfer to a blender with butter and vanilla. Purée until smooth, 1–2 minutes. Transfer to a medium bowl; press plastic wrap directly onto surface of pastry cream. Chill until set, at least 2 hours. DO AHEAD: Can be made 2 days ahead.


  • Using an electric mixer or whisk, beat 1/2 cup cream and powdered sugar until medium-stiff peaks form. Cover and chill.
  • Stir sugar, 1 tablespoon bourbon, corn syrup, and 1 tablespoon water in a medium deep saucepan over medium-low heat until sugar dissolves. Increase heat, bring to a boil without stirring, and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar is deep amber in color, 6–8 minutes. Remove caramel from heat; whisk in remaining 1/4 cup cream, butter, and salt (mixture will bubble vigorously). Let cool for 5 minutes; whisk in remaining 1/2 Tbsp. bourbon and vanilla. Let bourbon caramel cool slightly. DO AHEAD:Whipped cream and bourbon caramel can be made 2 hours ahead. Rewhisk whipped cream before serving. Let bourbon caramel stand at room temperature.
  • Spread 1/4 cup vanilla pastry cream evenly over bottom of peanut crust. Slice bananas into 1/4"-thick rounds. Layer half of the bananas over pastry cream. Top with 1 1/2 cups pastry cream. Arrange remaining bananas over; top bananas with remaining pastry cream. Garnish with whipped cream and reserved ground peanuts. Serve with bourbon caramel.

BON APPETIT magazine
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michele said...

salty bourbon caramel is the sexiest thing i have read all week. true!

get down wit yer pie, teresa.


The White Pear Tree said...

I agree with Michele, this is extremely decadent and sinful looking!!! You are the devil, I'm supposed to be starting a diet, but this combination of flavours, oh my, it's to die for!

I'm keeping this recipe for a special occasion.... like celebrate the fact that it's Saturday? Is that special enough, lol?

helen tilston said...

Hello Teresa

Looks delicious and I will save it for a very special occasion. Thanks for sharing, Hope all is great with you and have a glorious Sunday


Acquired Objects said...

Salty bourbon caramel, God that sounds so delicious! I'll have to save this for the cooler months to try.

Enjoy your Sunday!

Unknown said...

Teresa, this sounds delicious!!! Now to have someone make it for me :) Have a great rest of the weekend!

mikky said...

That is one delicious title! The pie looks and sounds so yummy. Wish I were enjoying a slice right now.


Karena said...

Oh Teresa I think I am in love, how delish, On my list to make very soon!

Art by Karena

The Pink Pagoda said...

This sounds heavenly!

Stan and Jody Gabara said...

Teresa, Love this recipe. Can't wait to try it. New Follower!


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