Jack Johnson Pie is a unique dessert featuring a rich, caramelized banana and maple filling within a homemade or store-bought pie crust. The pie is finished with a fluffy Crème Fraîche Whip and optional toppings like banana slices and maple syrup drizzle, offering a delightful blend of flavors and textures.
1. Preheat oven to 375°F (190°C). Line your pie crust with parchment paper and fill it with pie weights.
2. Blind bake the crust for 15 minutes, until edges are set and lightly golden. If using a homemade crust, bake 5–10 minutes longer.
3. Remove weights and parchment. Bake for another 7–10 minutes until the bottom is dry and pale golden. Let crust cool completely.
4. In a small saucepan, melt butter over medium heat until it browns, 5–8 minutes. Transfer to a bowl to cool.
5. In the same saucepan, cook puréed banana and maple syrup over medium heat until thick and glossy, about 8–10 minutes. Transfer to a bowl to cool.
6. In a large bowl, whisk egg yolks, brown sugar, and granulated sugar until smooth.
7. Stir in cooled banana-maple mixture and browned butter until fully incorporated.
8. Mix in flour, salt, cinnamon, and nutmeg until the mixture is thick like cookie dough.
9. Stir in buttermilk and vanilla extract until smooth.
10. Spread filling into cooled, par-baked crust and smooth the top.
11. Reduce oven temperature to 350°F (177°C) and bake the pie for 35–40 minutes until edges are puffed and top is matte and dry.
12. Cool at room temperature for at least 2 hours. The top will collapse slightly, forming a crisp crust.
13. In a cold bowl, whip the heavy cream to soft peaks. Add crème fraîche and vanilla, continue to medium-stiff peaks.
14. Pipe or dollop crème fraîche whip on cooled pie. Top with maple syrup drizzle and banana slices if desired.
