Jack Johnson Pie

serves 8-10

Inspired by the Jack Johnson song Banana Pancakes, this pie takes everything you love about the classic weekend breakfast—banana, brown butter, maple—and bakes it into a gooey chess pie.

I had a very specific texture in mind: dense, rich, blondie-like. Not custardy, cakey, or flan-like. But banana and maple bring a lot of moisture—and moisture means trouble.

The fix? Cook the banana and maple down to concentrate flavor and reduce water, then skip the egg whites. Yolks bring fat and chew. Whites bring lift—which I didn’t want. The result? A fudgy filling that tastes like a cross between banana pancakes and banana bread.

Be sure to let it cool completely before slicing—the structure depends on the butter setting. Cut too soon and you’ve got a hot mess. A good one, but still.

WHAT YOU’LL NEED

INGREDIENTS

  • 1 unbaked 9-inch pie crust (frozen is fine, or see notes for homemade)

  • Pie weights or dried beans (for blind baking)

Filling

  • 8 tbsp unsalted butter (113g)

  • 1 ripe large banana, puréed (125g)

  • ⅓ cup pure maple syrup (80ml)

  • 4 large egg yolks, room temperature

  • ¼ cup light brown sugar (50g)

  • ½ cup granulated sugar (100g)

  • ¾ cup all-purpose flour (100g)

  • ½ tsp kosher salt

  • ½ tsp ground cinnamon

  • Pinch of nutmeg

  • 2 tbsp buttermilk (30ml)

  • 1 ½ tsp vanilla extract

Crème Fraîche Whip

  • 1 cup cold heavy cream (240ml)

  • ½ cup cold crème fraîche (120g)

  • ½ tsp vanilla extract

Optional Toppings

  • Banana slices (see notes for caramelized instructions)

  • Extra maple syrup drizzle

DIRECTIONS

Blind Bake the Crust

  1. Preheat oven to 375°F (190°C). Line your pie crust with parchment and fill with pie weights.

  2. Bake for 15 minutes, or until the edges are set and lightly golden. (If using a homemade crust, you may need an additional 5–10 minutes.)

  3. Remove weights and parchment. Bake for another 7–10 minutes, until the bottom is dry and pale golden. Let crust cool completely.

Make the Filling

  1. In a small saucepan, melt the butter over medium heat. Stir frequently as it bubbles and foams, then browns (about 5–8 minutes). Scrape into a bowl and let cool.

  2. In the same saucepan, combine puréed banana and maple syrup. Cook over medium heat, stirring often, until very thick, glossy, and darkened — about 8–10 minutes. You want it to resemble a paste and remove excess moisture. Transfer to a separate bowl to cool.

  3. In a large bowl, whisk together egg yolks, brown sugar, and granulated sugar just until smooth.

  4. Stir in the cooled banana-maple mixture and browned butter. The banana mixture will be thick and caramel-y, so it may take a bit of mixing to fully incorporate.

  5. Add flour, salt, cinnamon, and nutmeg. Mix gently until fully incorporated — the mixture will be very thick, like cookie dough.

  6. Stir in buttermilk and vanilla extract until the filling is smooth.

  7. Spread into the cooled, par-baked crust and smooth the top.

  8. Reduce oven temp to 350°F (177°C). Bake for 35-40 minutes, or until edges are puffed and top looks matte and dry.

  9. Cool at room temperature for at least 2 hours. The top will collapse slightly as it cools, forming a crisp crust.

Make the Crème Fraîche Whip

  1. In a cold mixing bowl, whip the heavy cream to soft peaks using a hand or stand mixer. Add crème fraîche and vanilla, then continue whipping to medium-stiff peaks.

  2. Pipe or dollop on pie and serve. Top with a drizzle of maple syrup and sliced banana if desired.

RECIPE NOTES & TIPS

  • This filling is designed for a standard 9-inch pie pan (about 1 to 1¼ inches deep). If using a deep-dish pie pan, increase the filling recipe by 1.5x to ensure proper volume. Bake for an additional 10–15 minutes.

  • For homemade pie crust: I used Zoë Bakes’ All-Butter & Shortening Pie Crust. It’s sturdy, flaky, and my go-to for pies with gooey, custardy fillings. The dough can be made in a food processor or by hand with a pastry cutter.

  • For braided crust border: Use the excess dough from the homemade recipe above, it yields plenty for decorative edging.

    • Roll out the excess dough into a very long strip. Cut into three ¼-inch-wide strips and braid them together.

    • Line your pie pan with the main crust as usual, leaving a slight overhang on edge of pie pan.

    • Brush the edge with egg wash, then press the braid firmly on top to adhere. Chill the assembled crust before baking to help it hold its shape.

  • For caramelized banana slices:

    • Top each banana slice with a generous sprinkle of granulated sugar. Let sit for 5–10 minutes to draw out moisture.

    • Use a kitchen torch to caramelize the tops — move the flame constantly to avoid burning and to ensure even melting.

    • Note: Because of their moisture, caramelized bananas lose their crunch over time — brûlée them just before serving.