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Macadamia Nut-Banana Cream Pie

(5)
  0 reviews
  • 40 min prep time
  • 3 hr 15 min total time
  • 17 ingredients
  • 8 servings
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Give banana cream pie a bit of crunch by using macadamia nuts in both the crust and topping.

Ingredients

Crust

1 1/4
cups all-purpose flour
1/2
cup macadamia nuts, finely chopped
1/3
cup butter or margarine, softened
2
tablespoons granulated sugar
1/2
teaspoon vanilla
1
egg, beaten

Filling

2/3
cup granulated sugar
1/4
cup cornstarch
1/2
teaspoon salt
3
cups whole milk
4
egg yolks
2
tablespoons butter or margarine
1
tablespoon vanilla
2
large bananas, sliced

Topping

1
cup whipping cream
2
tablespoons powdered or granulated sugar
1/2
cup macadamia nuts, coarsely chopped, toasted*

Steps

  • 1 In medium bowl, beat all crust ingredients with electric mixer on low speed about 1 minute or just until blended. Press mixture on bottom and up side of ungreased 9-inch glass pie plate; prick mixture with fork. Refrigerate 30 minutes while preparing filling.
  • 2 In 2-quart saucepan, mix 2/3 cup sugar, the cornstarch and salt. In large bowl, beat milk and egg yolks with wire whisk until blended; gradually stir into sugar mixture. Cook over medium-low heat about 15 minutes, stirring constantly, until mixture thickens and boils. Boil 2 minutes, beating constantly with wire whisk; remove from heat. Beat in 2 tablespoons butter and 1 tablespoon vanilla with wire whisk. Press plastic wrap on filling to prevent a tough layer from forming. Cool at room temperature while baking crust.
  • 3 Heat oven to 400°F. Bake crust 16 to 18 minutes or until edge is golden brown. Cool at room temperature 15 minutes. Place banana slices on pie crust. Stir filling well; pour filling over bananas. Press plastic wrap on filling; refrigerate at least 2 hours until thoroughly chilled.
  • 4 In chilled small bowl, beat whipping cream and 2 tablespoons sugar on high speed until soft peaks form; spread over top of pie. Sprinkle with toasted nuts.
  • 1 In medium bowl, beat all crust ingredients with electric mixer on low speed about 1 minute or just until blended. Press mixture on bottom and up side of ungreased 9-inch glass pie plate; prick mixture with fork. Refrigerate 30 minutes while preparing filling.
  • 2 In 2-quart saucepan, mix 2/3 cup sugar, the cornstarch and salt. In large bowl, beat milk and egg yolks with wire whisk until blended; gradually stir into sugar mixture. Cook over medium-low heat about 15 minutes, stirring constantly, until mixture thickens and boils. Boil 2 minutes, beating constantly with wire whisk; remove from heat. Beat in 2 tablespoons butter and 1 tablespoon vanilla with wire whisk. Press plastic wrap on filling to prevent a tough layer from forming. Cool at room temperature while baking crust.
  • 3 Heat oven to 400°F. Bake crust 16 to 18 minutes or until edge is golden brown. Cool at room temperature 15 minutes. Place banana slices on pie crust. Stir filling well; pour filling over bananas. Press plastic wrap on filling; refrigerate at least 2 hours until thoroughly chilled.
  • 4 In chilled small bowl, beat whipping cream and 2 tablespoons sugar on high speed until soft peaks form; spread over top of pie. Sprinkle with toasted nuts.

Expert Tips

*To toast nuts, bake uncovered in ungreased shallow pan in 350°F oven 6 to 10 minutes, stirring occasionally, until golden brown.

Pecans or walnuts can be substituted for the macadamia nuts.

For a chocolate version of this pie, add 2 ounces unsweetened baking chocolate to the filling with the milk and egg yolks.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
590
Calories from Fat
330
% Daily Value
Total Fat
36g
56%
Saturated Fat
17g
84%
Trans Fat
1g
1%
Cholesterol
200mg
66%
Sodium
320mg
13%
Total Carbohydrate
55g
18%
Dietary Fiber
3g
10%
Sugars
32g
32%
Protein
9g
9%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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