Banana Pie with Peanut Whipped Cream

Madeleine CocinaReviews(1)
Ebony R.: "Bananas are a big favorite around our house as wa…" Read More

Bananas and peanut butter go together perfectly and this dessert is no exception. A delicate butter crust is the base for this rich and delicious dessert. The crust is then topped with layers of pastry cream and sliced bananas before a creamy peanut butter whipped cream is spread across the whole thing. A sprinkling of peanuts adds a bit of crunch that balances out the dessert. If you want something even more decadent, drizzle melted dark chocolate over the whole pie.


  • 100 grams sugar
  • 235 grams flour
  • salt
  • 115 grams butter (cold and diced)
  • 1 lime
  • 1 egg
  • 1 egg yolk
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/3 cup sugar
  • 1 1/2 tablespoons cornstarch
  • salt
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
  • 6 bananas (ripe but firm and sliced into rounds)
  • 3 tablespoons orange juice
  • 85 grams cream cheese (at room temperature)
  • 1/2 cup superfine sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup peanut butter
  • 2/3 cup heavy cream (cold)
  • peanuts (for garnish)


  1. Preheat the oven to 180 degrees Celsius.
  2. Mix the sugar, flour, and a pinch of salt in a bowl.
  3. Add the butter, and using two knives, cut the pieces into smaller lumps (roughly the size of peas). Add the lime zest, egg, and egg yolk and mix using a fork. Shape the dough into one piece using your hands.
  4. Cover with plastic wrap and refrigerate for 2 hours.
  5. Stretch the dough enough to cover the pie mold. Place it in the mold and add weight (rice or beans).
  6. Bake for 15 minutes, remove the weight, and bake until light golden brown.
  7. Remove and cool completely.
  8. In a saucepan, heat the heavy cream, milk, and half of the sugar. When the milk starts boiling, turn the heat off.
  9. Separately, mix the rest of the sugar with the cornstarch, a pinch of salt, and the egg yolks. Add a splash of the hot milk, stirring while pouring it in.
  10. Pour this mixture into the milk. Turn the heat on to medium-low.
  11. When it boils, count 40 seconds, then lower the heat and continue cooking.
  12. Remove from heat and pour into another bowl. Add the vanilla and butter. Cover the bowl with plastic wrap and let it cool completely.
  13. Mix the banana slices and the orange juice to keep them from darkening.
  14. To assemble the pie, pour a layer of pastry cream over the pie crust and then add a layer of banana slices. Repeat this process until there is no more pastry cream. Refrigerate for 1 hour.
  15. Mix the cream cheese with the superfine sugar until creamy and lump-free. Add the vanilla and the peanut butter.
  16. Separately, whip the cream to soft peaks using an electric mixer. Carefully add to the cream cheese and peanut butter.
  17. Pour over the pastry cream and refrigerate for 2 hours before serving.
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NutritionView more



Calories1590Calories from Fat880
Total Fat98g151%
Saturated Fat53g265%
Trans Fat
Calories from Fat880
Total Carbohydrate162g54%
Dietary Fiber10g40%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Ebony R. 2 Jun 2015
Bananas are a big favorite around our house as was this pie. I used 3/4 cup of heavy cream and 3/4 cup of skim milk to cut down on calories. I also used crunchy peanut butter to take this pie to another level. I can't even begin to describe to you how wonderful it is.