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Macadamia Nut-Banana Cream Pie
Macadamia Nut-Banana Cream Pie
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Prep Time:
40 minutes
Total Time:
3 hours 15 minutes
Elevate banana cream pie with crunchy macadamia nut crust and topping.
Ingredients:
  • 1 1/4 cups Gold Medal™ 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
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 3 cups whole milk
  • 4 egg yolks
  • 2 tablespoons butter or margarine
  • 1 tablespoon vanilla
  • 2 large bananas, sliced
  • 1 cup whipping cream
  • 2 tablespoons powdered or granulated sugar
  • 1/2 cup macadamia nuts, coarsely chopped, toasted*
Instructions:
  • In a medium bowl, gently blend all crust ingredients with an electric mixer until just combined. Press the mixture onto the bottom and up the sides of an ungreased 9-inch glass pie plate. Crimp the edges with a fork and chill in the refrigerator for 30 minutes while you make the filling.
  • In a 2-quart saucepan, combine 2/3 cup of sugar, cornstarch, and salt. In a large bowl, whisk together milk and egg yolks until smooth, then gradually pour this mixture into the saucepan with the sugar mixture. Stir constantly over medium-low heat for about 15 minutes until the mixture thickens and boils. Let it boil for 2 more minutes while continuously whisking. Remove from heat and whisk in 2 tablespoons of butter and 1 tablespoon of vanilla. Cover the filling with plastic wrap to prevent a skin from forming and allow it to cool at room temperature while preparing the crust.
  • 1. Preheat your oven to 400°F. Bake the crust for 16 to 18 minutes until the edge turns a beautiful golden brown. Let it cool at room temperature for 15 minutes. Place banana slices on the pie crust. Stir the filling thoroughly, then pour it over the bananas. Cover the filling with plastic wrap and refrigerate for at least 2 hours until perfectly chilled.
  • In a chilled small bowl, whip the whipping cream and 2 tablespoons of sugar on high speed until soft peaks form. Spread this over the top of the pie and sprinkle with toasted nuts.

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