Banana Cream Pie with a Peanut Butter Cookie Crust

Banana Cream Pie

Banana cream pie is one of the yummiest things on earth and this is a great one!


½ lb. peanut butter sandwich cookies, coarsely crumbled
¼ teaspoon salt
2 tablespoons butter, melted
2 eggs
1 tablespoon rum, optional
1 cup sugar
2 tablespoons cornstarch
1 tablespoon all-purpose flour
Pinch of salt
2 cups whole milk
2 tablespoons unsalted butter
½ teaspoon vanilla extract
3 ripe, firm bananas, quartered
whipped cream


Coat a 9” tart pan with removable bottom with nonstick spray.

Process cookies and salt for the crust in a food processor until fine. Drizzle in butter while machine is running. Transfer crumbs to prepared pan and lightly press to cover bottom and sides; set aside.

Whisk eggs and rum for the filling in a small bowl.

Combine sugar, cornstarch, flour and salt in a saucepan, whisking to break up lumps. Gradually add milk and whisk until smooth. Cook over medium heat until thickened, about 8 minutes. Temper some of the hot custard into the egg mixture, then add the egg mixture to remaining custard. Continue to cook until thick and bubbly, about 3 minutes. Remove from heat.

Add unsalted butter and vanilla. Assemble pie by arranging bananas in the crust, cut side down. Pour filling over bananas and smooth to cover. Wrap loosely in plastic and chill overnight.

Serve pie plain or with whipped cream.

Makes one 9” pie

Chill pie overnight, then remove sides of pan. To slice, dip a knife in hot water before making cuts, rinsing the blade clean each time.

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