Banana Cream Pie
Breville Test Kitchen

Breville Test Kitchen

Banana Cream Pie

This diner classic and homemade favorite is all creamy layers of silky pastry cream, sliced bananas and golden peanut praline. The Breville Food Processor takes care of them all, as well as a crisp buttery pie crust. Sweet old fashioned banana goodness.
the Paradice™ 9
the Paradice™ 9 Product Details

the Paradice™ 9

+3 more appliances


6 hrs total time

40 mins active time


Serves 12



  • ½ quantity Essential Pie Crust dough icon
    ½ quantity Essential Pie Crust dough

For the pastry cream

  • milk icon
    2 cups (16 fl oz) milk
  • vanilla bean icon
    1 vanilla bean

    split and seeds scraped

  • vanilla extract icon
    1 tsp vanilla extract
  • large egg yolk icon
    4 large egg yolks
  • superfine sugar icon
    ⅓ cup (2¼ oz) superfine sugar
  • cornstarch icon
    ¼ cup (1¼ oz) cornstarch
  • kosher salt icon
    ¼ tsp kosher salt
  • unsalted butter icon
    1 oz unsalted butter


For the peanut praline

  • superfine sugar icon
    ⅓ cup (2¼ oz) superfine sugar
  • unsalted roasted peanuts icon
    ½ cup (2½ oz) unsalted roasted peanuts
  • kosher salt icon
    ¼ tsp kosher salt

To finish

  • banana icon
    4 bananas

    peeled and halved

  • dark chocolate icon
    1¾ oz dark chocolate

    broken into pieces

  • heavy cream icon
    1 cup (8 fl oz) heavy cream


  • powdered sugar icon
    2 tbsp powdered sugar


  • 1Roll out the dough on a lightly floured countertop until about 1/8-inch thick and large enough to line a 9-inch round, 1½-inch deep pie dish. Trim the dough into a 12½-inch round. Roll the dough over the rolling pin and unroll over the pie dish. Gently ease into the dish without stretching. Decoratively crimp the edge of the dough. Refrigerate for 1 hour.
  • 2To preheat the oven, insert the wire rack into position 7. Set the oven to Bake, Convection, 350°F, for 45 minutes and press Start.
  • 3Line the pie crust with parchment paper and fill with pie weights, dried beans or rice. Place the pie crust in the preheated oven and bake for 40 minutes. Remove the weights and parchment paper and bake for a further 5 minutes, or until the crust is golden brown and crisp. Remove from the oven and allow to cool on a rack for 15 minutes.
  • 4Assemble the processor with the grey spindle and orange adjustable slicer set on 5 in the bowl and slice 1 banana. Arrange the banana over the base of the pie crust.
  • 5To make the pastry cream, place the milk, vanilla seeds, bean and extract in a medium saucepan and bring to a boil. Place the egg yolks, sugar, cornstarch and salt in a large bowl and whisk until smooth and pale. Once the milk has boiled, gradually add the hot milk to the yolk mixture and whisk to combine then pour back into the pan. Return the pan to medium heat, whisking constantly, until the mixture boils and thickens. Remove from the heat, remove the vanilla bean. Whisk in the butter until smooth. Spread the pastry cream over the bananas in the pie crust. Refrigerate for at least 2 hours, or until set.
  • 6Meanwhile, make the peanut praline. Place the sugar in a saucepan over high heat and allow to melt and turn golden brown, swirling the pan occasionally. Add the peanuts and stir to combine, sprinkle with salt. Spread onto a parchment paper lined tray. Allow to cool and set.
  • 7Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Break the praline into pieces and add to the bowl. Process until coarsely chopped. Remove and set aside.
  • 8Add the chocolate to the bowl with the grey spindle and green S-blade™ and process until finely chopped. Remove and set aside.
  • 9Assemble the processor with the grey spindle and orange adjustable slicer set on 5 in the clean bowl and slice the remaining bananas. Arrange a layer of bananas over the pastry cream, reserve the remaining bananas.
  • 10Reassemble the processor with the grey spindle and green S-blade™. Add the chilled cream and powdered sugar and process until just thickened, scraping down the side occasionally. Spread the cream over the pie to cover.
  • 11Top the pie with the praline. Arrange the reserved banana slices around the edge, slightly overlapping. Sprinkle the chocolate in the center. Slice and serve.

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