Butterscotch Banana Cream Pie

Butterscotch Banana Cream Pie

This is grown-up banana pudding in pie form. One bite, and you may never want banana pudding any other way. Salted butterscotch pudding pairs with ripe, sweet bananas for a balanced (and slightly boozy, if using rum) filling. A crunchy pistachio and vanilla wafer crust nestles the thick custard, while a not-too-sweet crème fraîche topping lightens the whole thing. Be sure to slice and serve this pie directly from the refrigerator — if it doesn’t stay cold, it may be messy. 

Yield: 8 servings

FOR THE CRUST

1 ½ cups/175 grams vanilla wafer crumbs (from about 50 wafers)

¼ cup/50 grams granulated sugar

6 tablespoons/85 grams melted butter

1 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt

¼ cup/30 grams shelled unsalted pistachios, very finely chopped

FOR THE BANANA PUDDING

4 large egg yolks

3 tablespoons/27 grams cornstarch

¾ packed cup/165 grams dark brown sugar

1 cup/240 grams heavy cream

1 cup/240 grams whole milk

2 tablespoons unsalted butter, at room temperature

1 tablespoon dark rum or vanilla extract

1 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt, or more to taste

3 to 4 ripe medium bananas, cut into ¼-inch-thick slices

FOR THE WHIPPED CREAM

¼ cup/60 grams crème fraîche or sour cream

1 cup/240 grams cold heavy cream

2 tablespoons powdered sugar

2 teaspoons rum or vanilla extract

¼ cup/30 grams shelled unsalted pistachios, finely chopped, for garnishing

Make the crust: In a medium bowl, mix together the wafer crumbs, granulated sugar, butter, salt and pistachios. Pour the crust mixture into a 9-inch pie plate and use the bottom of a lowball glass or measuring cup to press evenly along the bottom and sides. Freeze for 10 minutes. Meanwhile, heat oven to 350 degrees.

Bake the crust for 15 minutes, until it begins to turn a slightly deeper golden brown. Cool completely.

Make the pudding: In a small bowl, whisk together the egg yolks and cornstarch until thickened. Set aside close to the stove. In a heavy saucepan, heat the brown sugar and 2 tablespoons of water over medium until the sugar dissolves, stirring occasionally. Bring to a boil and continue to cook for 4 to 6 minutes, until the bubbling slows. (It should reach about 240 degrees on an instant-read thermometer; be careful not to burn it). Turn off the heat, and add the cream and milk carefully as they will bubble vigorously at first. Whisk thoroughly. You may have some bits of undissolved sugar, but they will continue to melt.

Return to medium heat and cook the cream mixture until it begins to simmer, an additional 3 to 5 minutes. Carefully and slowly pour about ¼ cup of the hot cream into the yolk mixture, whisking constantly. Pour the yolk mixture into the saucepan while whisking, then continue to cook, whisking continuously, until large bubbles form on the surface. Remove from the heat, then whisk in the butter, rum and salt. Taste the pudding and stir in more salt if you’d like.

Layer half of the banana slices over the bottom of the cooled crust. Pour the warm pudding over the bananas and smooth out the top. Place the remaining bananas on top, cover loosely with plastic wrap so a skin doesn’t form and let cool at room temperature for about 30 minutes. Chill the pie completely, for at least 4 hours or overnight.

Make the whipped cream: Use a hand mixer and a large bowl or a stand mixer fitted with a whisk attachment to beat the crème fraîche and heavy cream on high speed until medium-stiff peaks form, 2 to 3 minutes. Add the powdered sugar and rum and beat until just incorporated. Dollop the whipped cream on top of the chilled pie, top with chopped pistachios and slice and serve immediately. The pie will keep, refrigerated, for up to 4 days.