Banana cream pie with speculoos crust recipe on fmitk.com

Banana Cream Pie with Speculoos Cookie Crust

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bananacreampie13

Listen. I don’t even like banana cream pie, but after watching the Christina Tosi episode of Mind of a Chef, I decided to give it a try.

IT. DID. NOT. DISAPPOINT.

I officially love banana cream pie now. This version of it, anyway. Instead of using a chocolate cookie crust as traditionally used in Momofuku’s version, I decided to use Speculoos cookies, because I love them. This recipe also uses a large amount of food coloring; where a few drops would usually suffice, 1/2 tsp is needed to offset the color of the overripe bananas.

You’ll need to do a little pre-planning to make this because  you’ll need super duper ripe bananas. Black bananas. Overripe bananas. This is when the bananas are at their most… banana-y. Waiting around for them  to ripen was worth the fruit flies, but if you don’t want to wait that long, place the bananas in a brown paper bag. That should help speed up the ripening process.

Let’s start with the crust.

Banana cream pie with speculoos crust recipe on fmitk.com

You’ll need speculoos cookies, sugar, butter and salt (not pictured).
Pulse the cookies in a food processor until the texture is fine like sand. Discard any larger pieces.
Toss the crumbs with salt and sugar. Add in melted butter and combine until the mixture forms a ball. Use your fingers and the palms of your hand to press the mixture into the pie plate. Cover and place in the fridge until ready to use.

Banana cream pie with speculoos crust recipe on fmitk.com

For the filling, you’ll need heavy cream, milk, cornstarch, sugar, yellow food coloring, egg yolks, 2 overripe bananas, 1 perfectly ripe banana, and butter.

Banana cream pie with speculoos crust recipe on fmitk.com

To get the best flavor, you really do need overripe, black bananas. Although not ideal for eating out of hand, pureed overripe bananas are the heart and soul of this pie!

Banana cream pie with speculoos crust recipe on fmitk.com

Combine the 2 overripe bananas with heavy cream and milk; puree until completely smooth. Add in sugar, cornstarch, salt and egg yolks. Place the mixture in a medium sauce pan over medium-low heat, stirring constantly. Once the mixture begins to boil, whisk vigorously and cook another 2 minutes.

Banana cream pie with speculoos crust recipe on fmitk.com

Combine the thickened banana cream base with the bloomed gelatin, butter and food coloring. Blend until combined.

Banana cream pie with speculoos crust recipe on fmitk.com

I know this is an alarming amount of food coloring, No one wants to eat a gray pie, so it’s necessary. Once this banana cream base is combined with the whipped cream, the color will lighten – basically it won’t look so toxic lol Cover the mixture with plastic wrap and chill until completely cooled, about 45-60 minutes.

Banana cream pie with speculoos crust recipe on fmitk.com

Once the mixture has cooled completely, whip the remaining heavy cream with the confectioners sugar until soft peaks form. Add in the banana cream base and mix on low until completely combined and the mixture is light yellow.

Banana cream pie with speculoos crust recipe on fmitk.com

Place half of the filling into the crust.

Banana cream pie with speculoos crust recipe on fmitk.com

Slice the remaining perfectly ripe banana and add in a single layer on top of the filling.

Banana cream pie with speculoos crust recipe on fmitk.com

Top with the remaining filling.
Lick the bowl the filling was in (don’t skip this most necessary step).

Banana cream pie with speculoos crust recipe on fmitk.com

That’s it! Keep chilled until ready to serve, but eat within a day (it won’t last that long).

Banana cream pie with speculoos crust recipe on fmitk.com

Slice it up and serve. I really didn’t even want to slice it, i wanted to stand over the pie plate with a spoon and motorboat my way to the crust, but alas… #manners.

 

4.0 from 1 reviews
Banana Cream Pie with Speculoos Cookie Crust
 
Prep time
Cook time
Total time
 
Rotten bananas - the only way I'll ever make a banana cream pie again! Banana Cream Pie with Speculoos Cookie Crust; adapted from Momofuku Milk Bar via hummingbird high
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • for the crust
  • 1 3/4 cups speculoos cookie crumbs (~1 box of cookies)
  • 2 teaspoons sugar
  • 1/8 teaspoon sea salt
  • 4 tablespoons unsalted butter, melted

  • for the filling
  • 2 overly ripe bananas, skin should be black all over
  • 1 perfectly ripe banana
  • 1/3 cup plus 3/4 cup heavy cream, separated
  • 1/4 cup milk
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon kosher salt
  • 3 egg yolks
  • 1 tablespoon unflavored gelatin powder
  • 2 tablespoons water
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon yellow food coloring
  • 1 cup confectioner's sugar
Instructions
  1. for the crust
  2. Pulse cookies in a food processor until they are the texture of sand and there are no larger chunks remaining. Place in a medium bowl and stir in sugar and salt. Add in melted butter and work into the crumbs until the mixture comes together into a ball. Add additional melted butter if necessary.
  3. Place the cookie crust mixture in a 10-inch pie tin. Using your fingers and the palms of your hands, press the cookie crust firmly into the tin, making sure the crust is evenly distributed across the bottom and up the sides. Cover tightly in plastic wrap and let the crust chill in the refrigerator while you prepare the filling.
  4. for the filling
  5. In a medium bowl, combine the two overly ripe bananas, 1/3 cup of heavy cream, 1/4 cup of milk and puree with an immersion blender until smooth. Add in 1/2 cup of sugar, 2 tbsp corn starch, 1/2 tsp salt and 3 egg yolks and blend until completely incorporated. Alternately, you can use a blender for this process. Place the banana cream mixture in a medium sauce pan.
  6. Prepare the gelatin by placing 2 tbsp cold water in a small bowl. Sprinkle the powdered gelatin over the water and let bloom - about 2 minutes. Set aside.
  7. Place the banana cream mixture over medium-low heat, whisking constantly. As the mixture heats, it will begin to thicken - don’t try to rush this process by turning up the heat, or you’ll end up with scrambled banana eggs (blech!). Once the mixture comes to a boil (you’ll see large bubbles appear on the surface), continue to whisk for about 2 more minutes to cook out the cornstarch. The mixture will look like thick glue.
  8. Place the banana cream mixture back into the bowl (or blender canister, if using), and add in the bloomed gelatin and 3 tbsp of butter. Use an immersion blender to blend until smooth. Add in 1/2 tsp of yellow food coloring. Cover with plastic wrap, making sure the plastic touches the surface of the banana cream mixture to prevent a skin from forming. Refrigerate until completely cool, 45-60 minutes.
  9. Once the banana cream mixture has cooled, start on the whipped cream by combining 3/4 cup of heavy cream and 1 cup of confectioner’s sugar in the bowl of a standing mixer, fitted with a whisk attachment. Alternately, you can use a hand mixer. Whisk the cream and sugar until soft peaks form - mounds of whipped cream should just hold their shape - taking care not to overmix (or you’ll end up with butter).
  10. Add the chilled banana cream mixture to the whipped cream and slowly whisk until combined. You should have a pale yellow banana cream filling.
  11. Pour half of the banana cream into the speculoos pie shell. Slice the remaining perfectly ripe banana and cover the bottom layer of cream. Cover bananas with the remaining cream filling. Eat within a day (that shouldn’t be a problem).

 

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4 replies
  1. Nadia
    Nadia says:

    It’s nearly impossible to find Speculoos here in Malaysia but I have a few packets left from my travels so I decided to make this today and OH MY GOSH it’s delicious! Thank you so so much! x

    Reply

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