Macadamia Nut-Banana Cream Pie

Give banana cream pie a bit of crunch by using macadamia nuts in both the crust and topping.

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  • prep time 40 min
  • total time 3 hr 15 min
  • ingredients 17
  • servings 8
 

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*

SAVE ON THIS RECIPE!

LOCATION

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

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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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
590
(
Calories from Fat
330),
% Daily Value
Total Fat
36g
36%
(Saturated Fat
17g,
17%
Trans Fat
1g
1%
),
Cholesterol
200mg
200%;
Sodium
320mg
320%;
Total Carbohydrate
55g
55%
(Dietary Fiber
3g
3%
  Sugars
32g
32%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
2%;
Calcium
15%;
Iron
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 Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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