Banana Cream Pie
Prep Time: 30 minutes
Total Time: 55 minutes
Servings: 8
Ingredients:
For the salted caramel sauce
1/2 cup sugar
2 tablespoons water
2 drops lemon juice
1/4 cup heavy cream
2 tablespoons butter, cut into cubes
1/2 teaspoon fine sea salt
For the pastry cream
2 cups whole milk
2/3 cup sugar
4 egg yolks
4 tablespoons flour
1 teaspoon vanilla bean paste
2 tablespoons unsalted butter, softened
For the crust
1 1/2 cups graham cracker crumbs
1 tablespoons sugar
pinch of sea salt
6 tablespoons unsalted butter, melted
For the whipped cream
1 1/4 cups heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
Assembling the pie
1/3 cup salted caramel sauce, plus more for garnish
3 large bananas, sliced into 1/4" rounds
For the salted caramel sauce
1/2 cup sugar
2 tablespoons water
2 drops lemon juice
1/4 cup heavy cream
2 tablespoons butter, cut into cubes
1/2 teaspoon fine sea salt
For the pastry cream
2 cups whole milk
2/3 cup sugar
4 egg yolks
4 tablespoons flour
1 teaspoon vanilla bean paste
2 tablespoons unsalted butter, softened
For the crust
1 1/2 cups graham cracker crumbs
1 tablespoons sugar
pinch of sea salt
6 tablespoons unsalted butter, melted
For the whipped cream
1 1/4 cups heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
Assembling the pie
1/3 cup salted caramel sauce, plus more for garnish
3 large bananas, sliced into 1/4" rounds
Directions:
For the pastry cream
Warm milk over medium low heat until it begins to bowl.
Whisk sugar and egg yolks until well incorporated.
Add flour and whisk until smooth.
When milk is hot, add 1/3 of it to egg mixture in a slow steady stream while whisking.
Then add the rest while whisking constantly until combined.
Pour mixture back into pan and cook over medium heat, whisking until mixture begins to boil.
Continue to cook until very thick.
Remove from heat and whisk in vanilla and softened butter, then pour in a strainer over a bowl set over an ice bath and strain to remove any lumps or bits of egg.
Cover cream with buttered wax paper to prevent a skin from forming and allow to cool at room temperature.
Once cooled, place in a refrigerator until ready to use.
Prepare the crust
Preheat oven to 375. Grease a pie pan with butter and set aside.
Combine graham cracker crumbs, sugar, pinch of salt, and melted butter in a bowl.
Pour into pie pan and press the crust in an even layer from the middle out to the corners and up the sides.
Bake for 10 minutes, or until lightly golden. Cool on a wire rack.
Prepare the whipped cream
Place cream, sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment and beat on medium high speed until medium peaks form.
Be careful not to over whip or the cream become butter!
Assemble pie
Spread 1/4 cup of salted caramel sauce over the bottom of the graham cracker crust, adding more if necessary to cover the bottom.
Gently toss the bananas into the pastry cream until completely coated. Pour into the pie and spread evenly.
Spread whipped cream over the top.
Garnish with salted caramel sauce and allow to chill in the fridge for about 30 minutes before serving.
For the pastry cream
Warm milk over medium low heat until it begins to bowl.
Whisk sugar and egg yolks until well incorporated.
Add flour and whisk until smooth.
When milk is hot, add 1/3 of it to egg mixture in a slow steady stream while whisking.
Then add the rest while whisking constantly until combined.
Pour mixture back into pan and cook over medium heat, whisking until mixture begins to boil.
Continue to cook until very thick.
Remove from heat and whisk in vanilla and softened butter, then pour in a strainer over a bowl set over an ice bath and strain to remove any lumps or bits of egg.
Cover cream with buttered wax paper to prevent a skin from forming and allow to cool at room temperature.
Once cooled, place in a refrigerator until ready to use.
Prepare the crust
Preheat oven to 375. Grease a pie pan with butter and set aside.
Combine graham cracker crumbs, sugar, pinch of salt, and melted butter in a bowl.
Pour into pie pan and press the crust in an even layer from the middle out to the corners and up the sides.
Bake for 10 minutes, or until lightly golden. Cool on a wire rack.
Prepare the whipped cream
Place cream, sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment and beat on medium high speed until medium peaks form.
Be careful not to over whip or the cream become butter!
Assemble pie
Spread 1/4 cup of salted caramel sauce over the bottom of the graham cracker crust, adding more if necessary to cover the bottom.
Gently toss the bananas into the pastry cream until completely coated. Pour into the pie and spread evenly.
Spread whipped cream over the top.
Garnish with salted caramel sauce and allow to chill in the fridge for about 30 minutes before serving.
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