Macadamia Banana Cream Pie Recipe

I found this recipe in the same folder where Grandma kept her marshmallow recipe. Her method involves whipping the custard into the whipped cream, and the result is heavenly. I omit the coconut but, I left it listed in the ingredients, as you may like it.

You may think this recipe looks complicated, with all its ingredients and steps. Let me assure you this: the more times you make this recipe, the easier and simpler it gets. So, my advice to you is to keep making this pie over and over again. (As quickly as this pie disappears, you may want to make one each day anyway.) Soon, you’ll have this recipe mastered, and you’ll be able to fly through this in no time at all. You’ll be amazed.



  • 1 cup chopped unsalted macadamia or cashew nuts
  • 1/2 cup flaked unsweetened coconut
  • 2 Tablespoons light brown sugar
  • 1 egg white

Custard Filling:

  • 3 egg yolks
  • 5 teaspoons cornstarch
  • 3/4 cup granulated sugar
  • 1-1/2 cups milk
  • 1/4 teaspoon salt
  • 1 Tablespoon unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy or whipping cream
  • 2 bananas
  • 1/2 cup finely chopped macadamia or cashew nuts
  1. Prepare the crust: Combine the macadamia nuts, coconut, and brown sugar in a medium-size bowl.
    Beat the egg white until stiff, and gently fold it into the nut mixture.
  2. Press the mixture evenly into an 8-inch pie plate, making sure the sides are thickish (the crust will shrink while baking). Bake until the crust is lightly browned, 7 minutes.
  3. Remove the pie plate from the oven and let it cool on a rack. (The crust will tighten as it cools.)
  4. Prepare the custard: Beat the egg yolks in a heavy medium-size saucepan. Add the cornstarch and sugar, and mix well. Then stir in the milk, salt, and butter.
  5. Cook the egg mixture over medium heat, stirring constantly, until it is bubbling and thick, 5 to 7 minutes.
  6. Remove the pan from the heat and stir in the vanilla. Transfer the mixture to a glass bowl, cover it with plastic wrap, and refrigerate for 2 to 4 hours.
  7. Whip the cream with an electric mixer until it forms stiff peaks. Fold the whipped cream into the chilled custard.
  8. Peel and slice 1 of the bananas, and arrange it evenly on the bottom of the reserved crust. Spoon the filling into the crust, cover with plastic wrap, and chill for another 2 hours.
  9. When you are ready to serve the pie, sprinkle the chopped nuts evenly over the top. Then peel and slice the remaining banana, and arrange the slices in a circle on top of the pie, with a few slices placed decoratively in the center. Serve immediately.
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