Published: May 29, 2026
By: Susan Rosser
A peanut butter sandwich cookie crust takes this classic dessert to the next level
Peanut butter and bananas are a classic, time-honored combination. On a particularly dull Saturday, I found myself in the cookie aisle at Publix, wondering which cookie would make the best pie crust. The truth is, almost any cookie you like can work. Once I settled on peanut butter sandwich cookies, the only question left was what to fill the crust with. Banana just seemed obvious, although chocolate cream was a close second.
With the crust decided, I turned my attention to the filling. Before developing this recipe, I scoured the internet for inspiration. Banana cream pie is a classic, but none of the versions I found felt quite right on their own – so I drew from several. Incorporating brown sugar into the pastry cream lends a subtle butterscotch note that deepens the flavor. Adding sour cream to the whipped cream not only helps stabilize it but also brings a tangy balance to all the sweetness.
In the end, the result is a pie that’s a perfect way to celebrate Dad – assuming he’s a fan of peanut butter and bananas.
For the Cookie Crust
2 cups peanut butter sandwich cookies
4 tablespoons butter, melted
For the Pastry Cream
2 cups whole milk
6 large egg yolks
1/2 cup packed dark brown sugar, clumps broken up
1/3 cup cornstarch, sifted
1/8 teaspoon freshly grated nutmeg Pinch of salt
2 teaspoons vanilla bean paste (or extract)
3 tablespoons cold unsalted butter, cut into small pieces
For Assembly
3 or 4 ripe, but firm, bananas
1 cup cold heavy cream
2 tablespoons confectioners’ sugar, sifted
1 teaspoon vanilla bean paste (or extract)
2 tablespoons sour cream
Preparation
To make the crust: preheat the oven to 325 degrees. Place the cookies in a food processor and blitz until you have fine crumbs. Alternatively, place the cookies in a sealed plastic bag and crush with a rolling pin or heavy pan.
Add the sugar and melted butter and process again until the mixture resembles wet sand.
Press the mixture firmly into a 9-inch pie plate, using the bottom of a measuring cup to help pack it in evenly. Bake for 9 to 10 minutes, until lightly browned, then let cool completely.
To make the pastry cream: bring the milk to a boil. In a separate medium saucepan, whisk together the egg yolks, brown sugar, cornstarch, nutmeg and salt until thick and well combined. While whisking constantly, slowly add about ¼ cup of the hot milk to temper the eggs. Continue whisking as you gradually add the remaining milk. Place the saucepan over medium heat and cook, whisking constantly and scraping the bottom of the pan, until the mixture comes to a boil. Continue cooking for 1 to 2 minutes, until thickened to a pudding-like consistency, then remove from the heat.
Off the heat, whisk in the vanilla. Let the mixture sit for 5 minutes, then add in the butter pieces one at a time, whisking until each one is incorporated. For an extra-silky texture, you can strain the custard through a sieve to remove any bits of cooked egg.
Press a piece of plastic wrap directly onto the surface to prevent a skin from forming and refrigerate until completely cool. To speed things up, set the saucepan in a bowl of ice water and stir until chilled, about 20 minutes. The custard can be made up to 3 days in advance and stored covered in the refrigerator.
To assemble the pie: peel and slice the bananas into ¼-inch rounds. Arrange half of the bananas over the crust. Whisk the chilled custard to loosen it, then spread half over the bananas. Add the remaining bananas, then top with the remaining custard.
For the topping, using a hand or stand mixer fitted with a whisk attachment, beat the cream until it just begins to thicken. Add the sour cream, confectioners’ sugar and vanilla, and continue beating until firm peaks form. Spoon the whipped cream over the pie.
Serve immediately or refrigerate until ready to serve.
I like to assemble the pie up to the custard layer and make the whipped cream just before serving – but you do you.
