Indulge in the Ultimate Homemade Banana Cream Pie with Peanut Crust and Salted Bourbon Caramel

There’s something truly magical about a classic dessert reimagined, and this isn’t just any banana cream pie recipe; it’s a culinary masterpiece that elevates a beloved comfort food to an extraordinary level. While my husband isn’t typically one for sweets – a perplexing trait, I know! – he possesses an unwavering affection for banana pudding. Inspired by his preference, I embarked on a mission to create a banana dessert that would not only satisfy his craving but also introduce a sophisticated twist. The result? A truly decadent homemade banana cream pie, made exceptional by its unique peanut crust and a luscious salted bourbon caramel sauce.

This isn’t your grandma’s banana cream pie, though it carries all the warmth and nostalgia of a cherished family recipe. We’ve given it a gourmet upgrade that will captivate your taste buds and impress even the most discerning dessert connoisseurs. The harmonious blend of textures and flavors in this pie is simply divine, transforming a simple fruit dessert into an unforgettable experience. Each component – the crunchy, savory-sweet crust, the silky vanilla bourbon pastry cream, the ripe banana slices, and the rich, boozy caramel – plays a pivotal role in creating a symphony of deliciousness that you won’t soon forget. It’s truly a labor of love that promises a rewarding culinary journey.

The Irresistible Elements: A Symphony of Flavors and Textures

What sets this particular banana cream pie apart are its distinctive elements, each contributing a layer of complexity and indulgence:

The Crunchy Peanut Crust: A Foundation of Flavor

Forget the traditional graham cracker or vanilla wafer crusts; our pie begins with an innovative peanut crust that delivers a delightful contrast. It’s crunchy, subtly salty, and perfectly sweet, providing a robust base that complements the creamy filling without overwhelming it. Crafted from dry roasted peanuts, flour, brown sugar, and a hint of vanilla, this crust bakes to a beautiful golden brown, offering an unexpected depth of flavor that is both comforting and exciting. The peanuts bring a nutty richness and a satisfying bite, making every forkful a textural adventure. It’s the kind of crust that makes you wonder why you haven’t tried it sooner.

Silky Vanilla Bourbon Pastry Cream: The Heart of the Pie

The star of our filling is a homemade vanilla bourbon pastry cream, a silky-smooth custard that is utterly luxurious. Infused with aromatic vanilla extract and a generous splash of fine bourbon, this cream is incredibly rich, decadent, and boasts a depth of flavor that store-bought puddings simply cannot match. The bourbon adds a warm, sophisticated note that beautifully enhances the sweetness of the bananas and the nuttiness of the crust. Layered between slices of fresh, ripe bananas, this pastry cream creates a luscious, comforting core that is truly irresistible. We adapt a renowned recipe from Flour Bakery, ensuring a professional-quality result right in your home kitchen.

Salted Bourbon Caramel: The Drizzle of Perfection

And then there’s the caramel. Oh, sweet, sweet salted bourbon caramel sauce! It’s nothing short of amazing. This homemade caramel is glossy, buttery, and boasts a perfect balance of sweet and salty, with the unmistakable kick of bourbon. It’s cooked to a deep amber hue, then enriched with heavy cream, butter, and a touch of sea salt, finished with more bourbon and vanilla. This rich, gooey sauce is not just a topping; it’s an integral flavor component that ties all the elements together, adding an extra layer of decadence. A generous drizzle of this magnificent caramel over the freshly whipped cream topping is the grand finale that makes this pie truly shine.

The entire pie culminates in a cloud of freshly whipped cream, piled high and then lovingly adorned with that glorious salted bourbon caramel sauce. My husband, the aforementioned non-sweets enthusiast, thoroughly enjoyed this pie. You should have witnessed the generous slice he carved for himself – it was quite substantial, a testament to its undeniable deliciousness!

Isn’t she a beauty? I particularly adore how the rich vanilla bourbon cream gently spills over the edges of the pie pan, a visual promise of the deliciousness within. This rustic charm adds to its homemade appeal, inviting everyone to dig in.

Don’t Be Intimidated: A Rewarding Culinary Journey

While this pie might appear to have several steps, please don’t let that deter you. It’s surprisingly easy to make, and the incredible results are absolutely worth every moment spent in the kitchen. The secret to simplifying the process is preparation: if you prepare the pastry cream the night before, the rest of the steps come together quickly and effortlessly on the day of serving. This approach transforms what might seem like a daunting task into an enjoyable and manageable baking project. The satisfaction of creating such a magnificent dessert from scratch is truly unparalleled, and your friends and family will be raving about this unique banana cream pie for weeks to come. It’s a perfect dessert for special occasions, holidays, or simply to treat yourself to something extraordinary.

Homemade Banana Cream Pie Recipe with Peanut Crust and Salted Bourbon Caramel

Get ready to create this show-stopping dessert. Here’s everything you’ll need and how to bring it all together.

Peanut Crust Ingredients:

1 cup dry roasted peanuts

1/2 cup all-purpose flour

1/4 tsp. kosher salt

1/4 tsp. baking soda

1/2 cup light brown sugar, packed

1 large egg yolk

2 tbs. unsalted butter, at room temperature

1/2 tsp. vanilla extract

Peanut Crust Instructions:

Preheat your oven to 350 degrees F (175 degrees C). In a food processor, pulse the dry roasted peanuts until a coarse peanut butter forms, which should take about 2 minutes. Be careful not to over-process into a smooth butter; you want some texture here.

In a medium bowl, whisk together the all-purpose flour, kosher salt, and baking soda. Set aside. In a separate medium bowl, using an electric mixer, beat the light brown sugar, homemade peanut butter, and softened unsalted butter until they are thoroughly combined and the mixture resembles wet sand. This ensures all flavors are well integrated. Beat in the egg yolk and vanilla extract until just incorporated. Gradually add the dry flour mixture to the wet ingredients; beat just until everything is combined. The dough will appear crumbly at this stage, but resist the urge to over-mix. Over-mixing can lead to a tough crust.

Gather the crumbly dough with your hands and transfer it into a 9-inch pie dish. Press the mixture evenly onto the bottom and up the sides of the pie dish. You can use the bottom of a cup or your fingers; I found using my hands to be easier and more efficient. Don’t worry about it being absolutely perfect, as the crust will eventually be covered by the delicious filling. Bake for 15 minutes, or until the crust is beautifully golden brown and fragrant. Allow the crust to cool completely on a wire rack before adding the pastry cream; this is crucial to prevent a soggy bottom.

Vanilla Bourbon Pastry Cream Ingredients:

Adapted from Flour Bakery

2 1/2 cups whole milk

1 cup sugar

1/2 cup cake flour (or substitute all-purpose flour for a slightly denser cream)

1 tsp. kosher salt

8 large egg yolks

1 tsp. vanilla extract

2 tbs. bourbon

Vanilla Bourbon Pastry Cream Instructions:

In a medium saucepan, scald the whole milk over medium-high heat. You’ll know it’s ready when small bubbles form around the edge of the pot, but before the milk comes to a full boil. While the milk is gently heating, in a small bowl, thoroughly stir together the sugar, cake flour, and kosher salt. In a separate medium bowl, whisk the 8 egg yolks until they are well blended and light yellow. Gradually and slowly whisk the flour mixture into the egg yolks. This mixture will be very thick, almost like a paste.

Once the milk is scalded, remove it from the heat. Now, you need to temper the egg mixture: slowly pour the hot milk into the egg mixture, adding it a little at a time while whisking constantly and vigorously. This slow addition of hot milk prevents the eggs from scrambling and gently raises their temperature. When all the milk has been incorporated, pour the entire contents of the bowl back into the saucepan. Place the saucepan over medium heat.

Whisk continuously and vigorously until the mixture thickens significantly and comes to a full boil, which typically takes about 5-7 minutes. Initially, the mixture will be frothy and quite liquid, but as it cooks, it will slowly begin to thicken, the frothy bubbles will disappear, and the mixture will become viscous and glossy. Once you notice it thickening, pause whisking every few seconds to check if it has started to boil. As soon as you see distinct bubbling, whisk vigorously for exactly 1 minute, then immediately remove the saucepan from the heat. This boiling step is essential for the flour to fully cook and the cream to set properly.

Pour the hot pastry cream through a fine-mesh sieve into a clean, heat-proof bowl. This step ensures a perfectly smooth, lump-free cream. Stir in the vanilla extract and bourbon until well combined. To prevent a “skin” from forming on the surface, immediately cover the cream with plastic wrap, pressing it directly onto the surface. Refrigerate until completely cool and set, which will take approximately 8 hours. For best results and convenience, I highly recommend making your pastry cream the night before and letting it chill in the fridge overnight. This allows it ample time to firm up and develop its rich flavor.

Salted Bourbon Caramel Ingredients:

1/2 cup granulated sugar

2 tbs. bourbon, divided

1 tbs. water

1/4 cup heavy cream

1 tsp. light corn syrup

3 tbs. unsalted butter, cut into small cubes

1/4 tsp. kosher salt

1 tsp. vanilla extract

Salted Bourbon Caramel Instructions:

In a medium saucepan, combine the granulated sugar, 1 tablespoon of bourbon, corn syrup, and 1 tablespoon of water. Stir these ingredients over medium heat until the sugar completely dissolves and the mixture is clear. Increase the heat to medium-high and bring the mixture to a rolling boil. At this critical stage, *do not stir the mixture*—stirring can cause the sugar to crystallize and harden. Allow the sugar to cook undisturbed until it transforms into a beautiful deep amber color, which typically takes about 6-8 minutes. Keep a close eye on it, as it can go from perfect to burnt very quickly.

Once the desired amber color is achieved, immediately remove the sugar syrup from the heat. Carefully and slowly whisk in the heavy cream, cubed unsalted butter, and kosher salt. Be prepared, as the mixture will bubble up vigorously due to the temperature difference. Continue whisking until the butter is fully melted and incorporated, and the sauce is smooth. Let the caramel cool for about 5 minutes, allowing it to slightly thicken. Then, whisk in the remaining 1 tablespoon of bourbon and the vanilla extract. The bourbon at this stage retains more of its alcoholic kick and aromatic qualities. Allow the salted bourbon caramel to cool slightly, for about an hour, before using it to top your pie. It will thicken further as it cools.

Whipped Cream Ingredients:

1 1/2 cups heavy cream

2 tbs. powdered sugar

Whipped Cream Instructions:

Add the cold heavy cream and powdered sugar to a large, chilled bowl. Using an electric mixer (or a stand mixer with a whisk attachment), whip the cream on high speed until stiff peaks form. Be careful not to over-whip, or you’ll end up with butter! Refrigerate the whipped cream until you are ready to assemble the pie to maintain its airy texture.

Assembling Your Masterpiece: The Ultimate Banana Cream Pie

Now for the exciting part – bringing all these exquisite components together to create your show-stopping banana cream pie!

First, peel and slice three ripe bananas into even rounds. Aim for slices that are about 1/4 inch thick. Retrieve your completely cooled peanut crust and the thoroughly chilled vanilla bourbon pastry cream from the refrigerator.

Spoon half of the cooled pastry cream evenly into the bottom of the cooled peanut crust. Gently arrange a single layer of banana slices over the pastry cream. This ensures a delightful banana flavor in every bite. Carefully top with the remaining pastry cream, spreading it smoothly over the bananas. Add another beautiful layer of fresh banana slices on top of the second pastry cream layer.

Finally, crown your pie with a generous dollop of the freshly whipped cream, spreading it to the edges. For the grand finale, take your slightly cooled salted bourbon caramel sauce and drizzle a lavish amount over the whipped cream. Feel free to be generous here – the caramel is truly a highlight of this dessert!

Keep the assembled pie refrigerated until you are ready to serve. This pie is absolutely delicious and deeply satisfying; however, it’s important to note that it doesn’t always cut into perfectly neat, triangular slices like your average pie due to its soft, creamy layers and generous toppings. The layers might shift a bit, creating a more “rustic” appearance. Personally, I served my pie in a beautiful crystal bowl, embracing its delightful, messy charm. The pie was so incredibly tasty and impressive that I could easily overlook the fact that it didn’t hold a perfect pie slice form after cutting. It’s the flavor that counts, and this pie delivers in spades!

Enjoy every glorious bite of this unique and incredibly flavorful homemade banana cream pie with peanut crust and salted bourbon caramel. It’s a dessert that truly speaks for itself.

Love and sweet treats,

The Messy Baker