Brûléed Peanut Butter Banana Pie Recipe
Introduction
This Brûléed Peanut Butter Banana Pie is a delightful blend of creamy peanut butter, ripe bananas, and a crunchy caramelized topping. It’s perfect for a special occasion or a sweet treat any time you crave something rich and fruity.
Ingredients
- 6 ounces vanilla wafers*
- 4 tablespoons unsalted butter, melted
- Pinch of salt
- 5 large ripe bananas, not overripe (slightly spotty is ok)
- 1/3 cup sweetened condensed milk
- 1/3 cup creamy peanut butter (not the drippy kind)
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/4 cups heavy cream, cold
- 3 tablespoons coarse raw sugar*
Instructions
- Step 1: Begin by making the crust. Preheat the oven to 350℉. Crush the vanilla wafers in a food processor until finely ground. Add the melted butter and a pinch of salt, then pulse until combined and moistened. Press the mixture firmly into a 9-inch springform pan, going up the sides about 1/4 to 1/2 inch. Bake for 10-12 minutes, or until the edges are golden brown. Let the crust cool completely on a rack before filling.
- Step 2: For the filling, mash 3 of the bananas in a large bowl. Whisk in the sweetened condensed milk, peanut butter, vanilla extract, cinnamon, and salt until smooth and combined.
- Step 3: In a separate bowl or stand mixer, beat the cold heavy cream until stiff peaks form, about 3 minutes. Gently fold the whipped cream into the banana mixture with a rubber spatula until just combined. Pour the filling into the cooled crust and smooth the top. Cover with plastic wrap and freeze for at least 12 hours or overnight.
- Step 4: If using a broiler to brûlée the top, remove the pie from the freezer 2 hours before serving. Preheat the broiler to high and place the oven rack in the upper third. Slice the remaining 2 bananas 1/4 to 1/2 inch thick and arrange over the pie. Sprinkle with coarse raw sugar. Broil for 4-5 minutes, until the bananas are golden and caramelized. Let cool briefly, then return the pie to the freezer for at least 2 hours to firm up again before serving. Remove from the springform pan and slice.
- Step 5: If using a kitchen torch instead, skip the broiler. When ready to serve, remove the pie from the freezer, lay banana slices on top, and sprinkle with coarse sugar. Use a kitchen torch to caramelize the sugar until deeply golden. Return to the freezer a few minutes if needed to firm up, then remove from the pan and serve.
Tips & Variations
- For a crunchier crust, add a handful of chopped peanuts to the wafer mixture before pressing into the pan.
- Use natural peanut butter for a more intense flavor, but choose a creamy variety for smooth texture.
- If you don’t have a broiler or torch, sprinkle the pie with toasted coconut flakes instead for a different crunch.
- Make sure the bananas for the filling are ripe but not overly mushy to keep the texture fresh and light.
- You can swap vanilla wafers for graham crackers if preferred; just adjust sweetness accordingly.
Storage
Store the pie covered in the freezer for up to 5 days. Thaw in the refrigerator for about 30 minutes before serving to soften slightly. If the brûléed topping softens during thawing, you can refreeze briefly or caramelize again with a torch for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie ahead of time?
Absolutely. This pie needs to freeze for at least 12 hours to set properly, so it works well as an make-ahead dessert.
What if I don’t have a kitchen torch or broiler?
You can skip the brûlée step altogether, or try sprinkling toasted nuts or coconut flakes on top for added texture without caramelizing sugar.
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Brûléed Peanut Butter Banana Pie Recipe
- Total Time: 13 hours 40 minutes (including freezing time)
- Yield: 8 servings 1x
Description
This Brûléed Peanut Butter Banana Pie is a decadent frozen dessert featuring a buttery vanilla wafer crust filled with a creamy blend of mashed bananas, sweetened condensed milk, and peanut butter, folded into whipped heavy cream. The pie is topped with caramelized banana slices and coarse sugar, achieved using either a broiler or kitchen torch for a beautifully crisp brûléed topping. Perfect for a make-ahead treat that combines rich peanut butter flavor with fresh bananas and a satisfyingly crunchy crust.
Ingredients
Scale
Crust
- 6 ounces vanilla wafers
- 4 tablespoons unsalted butter, melted
- Pinch of salt
Filling
- 5 large ripe bananas, not overripe (slightly spotty is ok)
- 1/3 cup sweetened condensed milk
- 1/3 cup creamy peanut butter (not the drippy kind)
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/4 cups heavy cream, cold
Topping
- 3 tablespoons coarse raw sugar
- 2 bananas (sliced 1/4-1/2 inch thick) for topping
Instructions
- Make the crust: Preheat the oven to 350℉. Place vanilla wafers into a food processor and pulse until they become finely ground crumbs. Add melted unsalted butter and a pinch of salt, pulsing until the mixture is evenly moistened and combined. Press this mixture firmly into the bottom and up the sides (about 1/4 to 1/2 inch) of a 9-inch springform pan. Bake for 10-12 minutes or until the edges are golden brown. Remove from oven and allow the crust to cool completely on a cooling rack.
- Prepare the filling: In a large mixing bowl, mash 3 of the ripe bananas until mostly smooth. Add the sweetened condensed milk, creamy peanut butter, vanilla extract, cinnamon, and salt. Whisk these ingredients together until fully combined and set the mixture aside.
- Whip the cream and combine: In a separate chilled bowl or stand mixer, beat the cold heavy cream with electric beaters or a whisk attachment until stiff peaks form, about 3 minutes. Gently fold the whipped cream into the banana-peanut butter mixture using a rubber spatula, careful to combine without deflating the whipped cream. Pour this filling into the cooled crust and smooth the top. Cover the pie with plastic wrap and freeze for at least 12 hours or overnight to set.
- Prepare the brûléed topping – Broiler method: Two hours before serving, remove the pie from the freezer. Preheat the broiler to high and place the oven rack in the upper third position. Slice 2 bananas 1/4 to 1/2 inch thick and arrange the slices evenly over the frozen pie top. Sprinkle the coarse raw sugar over the bananas. Place the pie under the broiler for 4-5 minutes or until the banana slices are golden brown and caramelized. Let the pie cool slightly, then return it to the freezer for at least 2 hours to refreeze and firm up before serving. Remove the pie from the springform pan, slice, and serve.
- Prepare the brûléed topping – Kitchen torch method: When ready to serve, remove the pie from the freezer. Arrange the banana slices as described above and sprinkle with coarse sugar. Carefully use a kitchen torch to caramelize the sugar until it develops a deep golden-brown crust. If needed, chill the pie again briefly to firm up before slicing and serving. Remove from the springform pan and enjoy.
Notes
- Make sure bananas used for the filling are ripe but not overly mushy to maintain the best texture.
- The crust can be pressed up the sides about 1/4-1/2 inch to help contain the filling.
- If you do not have a food processor, place vanilla wafers in a zip-top bag and crush with a rolling pin until finely ground.
- Use a kitchen torch for a quicker, more controlled brûlée topping without thawing the pie too much.
- Freeze the pie thoroughly for best slicing results.
- Coarse raw sugar helps create a better caramelized crust than finely granulated sugar for the topping.
- Prep Time: 20 minutes
- Cook Time: 12 minutes (crust baking) plus 5 minutes (broiling)
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Brûléed peanut butter banana pie, frozen banana pie, peanut butter dessert, caramelized banana topping, vanilla wafer crust
