Old Fashioned Banana Cream Pie with Peanut Flour Crust

When it comes to comfort foods, there’s something special about whipping them up from scratch that satisfies your soul and your appetite. Memories of mixing in big bowls, licking spoons and cooking with mama along with the delightful smells emanating from your very own kitchen are simply wonderful. Making great food can be fun—it doesn’t have to be difficult.

This recipe is reminiscent of the vanilla wafer-style puddings you’ll find in home-style diners and restaurants all over the south. Kids will love the creamy texture and familiarity of this pudding-style dessert. And with our homemade peanut flour pie crust, the flavor is even more southern and delicious. This quintessential American dessert should be topped off with plenty of whipped cream. Enjoy!

Banana Filling Ingredients:

¾ cup sugar
1/3 cup cornstarch
¼ teaspoon salt
2 ½ cups milk (you can use non dairy, even coconut milk here for a different flavor)
2 egg yolks, slightly beaten
2 tablespoons butter
1 ¼ vanilla extract
3 bananas, sliced

Peanut Flour Pie Crust Ingredients:

1/2 cup natural peanut butter
3 tablespoons butter
1/2 teaspoon vanilla extract
1 beaten egg
1/2 cup brown sugar
1 cup Byrd Mill Peanut Flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Pie Crust Instructions:

Microwave peanut butter and butter in medium bowl for about 1 minute until melted. With hand mixer, beat peanut butter and butter until creamy. Stir in vanilla, egg and brown sugar. Mix together the remaining dry ingredients—Peanut Flour, baking powder and salt—and stir into the peanut mixture until dough forms. Spray 9-inch pie dish with cooking spray and press dough into pan. Bake at 325 degrees for 10-15 minutes. Remove and let cool completely before filling.

Banana Filling Instructions:

For filling, combine sugar, cornstarch and salt in a saucepan. Scald milk in the microwave, then add to saucepan and whisk constantly. Bring the mixture to a slight bubble and keep stirring four about 2 minutes until thickened.

In a small bowl, have the 2 egg yolks, slightly beaten and ready. Stir a small amount of the hot mixture into beaten yolks. When thoroughly combined, stir yolks into hot mixture and stir for 2 more minutes.

Remove mix from stovetop and add butter and vanilla. More stirring until it has a smooth consistency.

Slice bananas into the cooled peanut flour crust, pour your luscious pudding over the top and bake at 350-degrees for 12-15 minutes. Chill for at least 1-2 hours before serving with loads of whipped cream.

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