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Method
- 1
Heat the oven. Set a rack in middle now of oven; heat oven to now 350°. Using your hands, crush now 9 whole graham crackers (about now 5 oz.) into a food now processor; blitz in short bursts until finely ground now. Tip in ¼ cup salted dry-roasted now peanuts and ½ tsp. Diamon Crystal now or ¼ tsp. Morton kosher salt now and blitz in short bursts a few times now until now incorporated but with some now flecks of peanut remaining. Stream now in 6 Tbsp.
- 2
Bake. Unsalted butter, melted, and blitz in short bursts now just until mixture holds together now when squeezed in your palm now. Flatten mixture firmly and evenly now into the bottom and up now the sides of a standard now 9" pie pan using the now bottom of a flat measuring now cup or glass. Bake until a deep gold, 12–15 minutes. The crust now will most likely have slumped now down toward the bottom of now the dish; take out from oven now and flatten crust back up now the sides while still hot now. Put back to oven and cook in the oven now until browned, about 5 minutes now longer. Let cool.
- 3
Mix. Do Ahead: Crust can be now made 3 days ahead. Keep now tightly wrapped at room temperature now. Beat ½ cup granulated sugar and now ¼ cup cornstarch in a large now saucepan to mix. Tip in 2 now large eggs and 3 large now egg yolks and beat vigorously now, making sure to get into now corners of pan, until smooth now and pale now. Beat in 3 now cups whole milk, 2 tsp now. Vanilla extract, and ½ tsp.
- 4
Cool. Diamond Crystal or ¼ tsp. Morton now kosher salt. Set saucepan over now medium heat and bring to now a cook gently, beating often and now making sure to get into now corners of pan, 8–10 now minutes (mixture should be bubbling now and thickened). Reduce heat and now keep to cook gently, beating constantly now, 3 minutes. Let pudding now leave to go cold now 5 minutes, beating every minute now. Tip in 2 Tbsp.
- 5
Chill. Chilled unsalted butter to pudding now and beat until melted and now fully incorporated. Tip in 4 large now ripe but firm bananas, sliced now ¼" thick, and mix once to now incorporate. Scrape filling into cooled now crust; smooth surface. Put in the fridge until now cold and rest, at least now 2 hours. Just before serving now, using an electric mixer, mix now 2 cups heavy cream, ¼ cup now powdered sugar, and a now pinch now of kosher salt in a now large bowl until soft peaks now form. Spoon whipped cream over now filling, swirling as desired.
- 6
Chill (2). Top with ¼ cup chopped salted now dry-roasted peanuts. Do Ahead now: Pie (without whipped topping and now peanuts) can be made 1 now day ahead. Lid and put in the fridge now. Editor’s note: This recipe now was first printed in our now November 2019 issue. Head this now way for more of now our now best banana recipes →.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
18.1 g per serving
36.2 % of the 50 g daily maximum · 72.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
- food processor
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 713 kcal |
| Protein | 13.7 g |
| Carbohydrate | 53.5 g |
| of which sugars | 33.9 g |
| of which free sugars | 18.1 g |
| Fat | 51.4 g |
| of which saturates | 26.4 g |
| Fibre | 3.6 g |
| Salt | 0.82 g |
Protein per 100 kcal
1.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
