Banana Cream Peanut Butter Pie Cornflake Crust

Prep Time
Cook Time
Ready In

Recipe: #41292

July 26, 2023

"In the 1960's, a lady cut out a recipe for a banana cream pie with a peanut butter/cornflake crust. It was very delicious and rich. She cut it from a magazine and she thinks it was from a box of corn flakes. This is a lot of work, but fancy and rich, really rich."

Original is 6 servings
  • Crust
  • Filling
  • Custard
  • Add
  • Fruit
  • Cream
  • Garnish


  • Serving Size: 1 (495.8 g)
  • Calories 1176.3
  • Total Fat - 82.6 g
  • Saturated Fat - 36.7 g
  • Cholesterol - 1855.3 mg
  • Sodium - 629 mg
  • Total Carbohydrate - 77.7 g
  • Dietary Fiber - 4.9 g
  • Sugars - 47.8 g
  • Protein - 34.9 g
  • Calcium - 345.3 mg
  • Iron - 5.2 mg
  • Vitamin C - 13.3 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Pie crust:

Step 2

Process corn flakes in food processor until consistency of medium-fine crumbs.

Step 3

Lightly butter a 9” pie plate.

Step 4

In a large bowl, combine cornflake crumbs, brown sugar, salt, butter and peanut butter.

Step 5

Mix thoroughly, if it doesn’t hold together when you pinch a bit between your fingers, add an additional tablespoon or two of cornflake crumbs. If it feels too dry, add the slightest bit of additional melted butter.

Step 6

Press the crumb mixture along the bottom and up the sides of a 9” pie plate.

Step 7

Chill for 15 minutes.

Step 8

Preheat the oven to 325 degrees F. Bake the pie crust for 8 minutes.

Step 9

Remove to a rack to cool while you prepare the filling.

Step 10


Step 11

In a small bowl, whisk together the egg yolks, cornstarch and 1/2 cup cold milk, set aside.

Step 12

In a large heavy-bottomed saucepan, combine the remaining 1 1/2 cups milk, 1 cup heavy cream, sugar and salt.( Or you can put a metal bowl on top of the pan of boiling water and whisk it)

Step 13

Warm the mixture over low heat until hot but not boiling.

Step 14


Step 15

Add a few tablespoons of the hot cream mixture into the egg yolk/cornstarch/cold milk mixture, whisking constantly.

Step 16

Continue gradually adding the hot cream mixture, whisking, until all of it has been added to the yolks.

Step 17

Pour this back into the saucepan and increase the heat to medium-high.

Step 18

Cook the custard, constantly whisking the mixture and getting into the corners of the saucepan, for about 8-10 minutes until it is thick and just begins to come to a boil.

Step 19

Reduce the heat to low, simmering the custard for about 5 minutes until thick and smooth.

Step 20


Step 21

Remove the pan from the heat, add the butter, peanut butter and vanilla.

Step 22

Use a rubber spatula to gently combine the pastry cream thoroughly with the peanut butter.

Step 23

Pour the mixture through a fine mesh strainer set over a medium bowl.

Step 24

Place a piece of plastic wrap on top of the custard to prevent a skin from forming.

Step 25

Place the bowl of pastry cream over an ice bath to expedite cooling.

Step 26


Step 27

When the custard has cooled, whip the 1/4 cup of heavy cream until soft peaks have formed.

Step 28

Fold the whipped cream into the cooled custard.

Step 29


Step 30

Slice the bananas, saving some for garnish, placing them over the cooled pie crust.

Step 31

Spread the custard evenly over the bananas.

Step 32

Cover with plastic wrap and refrigerate until ready to serve.

Step 33

Garnish with additional lightly sweetened whipped cream and banana slices.

Step 34

Cover and refrigerate any leftovers.


No special items needed.

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