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Crème Brûlée Banana Cream Pie

Crème Brûlée Banana Cream Pie: Sliced bananas and pastry cream layered in a graham cracker crust with a brûléed sugar top!
Prep Time 4 hours 40 minutes
Cook Time 24 minutes
Total Time 5 hours 4 minutes
Servings 8 servings
Author Olivia Lam

Ingredients

For the Pastry Cream:

  • 2 cups Whole Milk
  • 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:

  • 1 ½ cups Graham Cracker Crumbs (about 10-12 full sheets crushed into fine crumbs)
  • ⅓ cup Granulated Sugar
  • 7 Tbsp Unsalted Butter (melted)

For the Whipped Cream:

  • 1 cup Heavy cream
  • 2 Tbsp Powdered sugar

For the Crème Brûlée Banana Cream Pie:

  • 2 Bananas sliced
  • 2-3 Tbsp Granulated Sugar

Instructions

For the Pastry Cream:

  • Pour 1½ cups of the milk into a sauce pot. Heat it over medium high heat until it just starts to bubble. In the meantime, add the cornstarch, granulated sugar, egg yolks, salt, and remaining milk into a bowl. Mix until combined.
  • While quickly whisking the egg mixture, slowly stream in the hot milk. This will bring the egg mixture up to temperature without scrambling the eggs. Once most of the hot milk has been incorporated, pour all of the liquid back into the sauce pot. Cook over medium high heat, whisking constantly to prevent lumps from forming. The mixture will begin to bubble and thicken. Remove the thickened pastry cream from the heat and mix in the unsalted butter and vanilla extract.
  • If your pastry cream is lumpy, you can pass it through a fine mesh sieve to remove any lumps. Place the pastry cream in a bowl and cover with plastic wrap. Make sure that the plastic makes direct contact with the surface of the pastry cream. Place it in the fridge for at least 3-4 hours until it has completely cooled.

For the Graham Cracker Crust:

  • Preheat the oven to 350℉.
  • Place the graham cracker sheets into a food processor and pulse until you get fine crumbs. Add 1½ cups of the graham cracker crumbs into a bowl along with the granulated sugar and melted butter. Mix the ingredients together until you get a mixture that resembles wet sand.
  • Pour the mixture into a 9 inch pie dish. Press the graham cracker crust into the bottom and up the sides of the pie dish until compact. Bake it in the oven for 10 minutes then allow it to cool completely.

For the Whipped Cream:

  • Pour the whipped cream into the bowl of a stand mixer fitted with the whisk attachment. Mix on medium high speed until you get soft peaks. Add in the powdered sugar and mix on high speed until you get stiff peaks.

For the Crème Brûlée Banana Cream Pie:

  • Whip the chilled pastry cream in a stand mixer fitted with the whisk attachment to loosen it. Gently fold in ⅔ of the whipped cream until well combined.
  • Layer the sliced bananas onto the bottom of the graham cracker crust. Fill the rest of the pie up with the pastry cream. Smooth out the top. Refrigerate the pie for at least 30 minutes to set
  • Sprinkle the granulated sugar all over top. Use a blowtorch to brûlée the sugar until it has melted and turned golden brown. Let the pie sit for 2-3 minutes to allow the sugar to harden. Serve with the remaining whipped cream and more banana slices. Enjoy!

Notes

*If making the pie ahead of time, do not sprinkle sugar on top and brûlée until just before serving.