Crème Brûlée Banana Cream Pie ~ TO BE TASTY

🍌 Crème Brûlée Banana Cream Pie

A show-stopping twist on classic banana cream pie—featuring a buttery graham cracker crust, silky pastry cream, fresh bananas, and a brûléed sugar topping that cracks like crème brûlée.

📝 Ingredients

For the Pastry Cream

2 cups whole milk, divided
3 Tbsp cornstarch
⅓ cup granulated sugar
2 large egg yolks
Pinch of salt
½ Tbsp unsalted butter
½ tsp vanilla extract

For the Graham Cracker Crust

1½ cups graham cracker crumbs (about 10–12 full sheets)
⅓ cup granulated sugar
7 Tbsp unsalted butter, melted

For the Whipped Cream

1 cup heavy cream
2 Tbsp powdered sugar

For the Banana Cream Pie Assembly

2 ripe bananas, sliced
2–3 Tbsp granulated sugar (for brûlée topping)

👩‍🍳 Instructions

1. Make the Pastry Cream

In a medium saucepan, heat 1½ cups milk over medium-high until it just begins to bubble.
In a separate bowl, whisk together remaining ½ cup milk, cornstarch, sugar, egg yolks, and salt until smooth.
Temper the eggs: Slowly pour the hot milk into the egg mixture while whisking constantly.
Pour the combined mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and bubbling.
Remove from heat. Whisk in the butter and vanilla.
Optional: Strain the pastry cream through a fine mesh sieve for extra smoothness.
Transfer to a bowl, press plastic wrap directly onto the surface, and chill for 3–4 hours or until fully set.

2. Prepare the Graham Cracker Crust

Preheat oven to 350°F (175°C).
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
Press into a 9-inch pie dish, compacting firmly along the base and sides.
Bake for 10 minutes, then cool completely before filling.

3. Whip the Cream

In a stand mixer with the whisk attachment, whip the heavy cream until soft peaks form.
Add powdered sugar and continue whipping until stiff peaks form. Set aside.

4. Assemble the Pie

In the stand mixer, whip the chilled pastry cream briefly to loosen it.
Gently fold in ⅔ of the whipped cream until fully incorporated.
Layer sliced bananas across the base of the cooled crust.
Spread the pastry cream mixture evenly on top. Smooth the surface.
Chill the pie for at least 30 minutes before brûléeing.

5. Add the Crème Brûlée Topping

Just before serving, sprinkle 2–3 Tbsp granulated sugar evenly across the top.
Using a kitchen torch, carefully brûlée the sugar until melted and golden brown.
Let sit for 2–3 minutes to allow the sugar to harden into a glassy shell.

🍽 To Serve

Slice and serve with the remaining whipped cream and extra banana slices if desired.

💡 Notes

Make-Ahead Tip: Assemble everything in advance but wait to brûlée the sugar until right before serving to maintain that crisp topping.
Torch-Free Option: Caramelize sugar under a broiler, watching carefully to avoid burning.

Crème Brûlée Banana Cream Pie