- 8
Ingredients
- CRUST:
- 1 (9-inch) Perfect Pie Dough, baked and cooled
- PIE:
- 1/2 cup sugar
- 1/3 teaspoon salt
- 2 tablespoons cornstarch (add 1 more)
- 1 tablespoon flour
- 2 1/2 cups whole milk (2 cups)
- 2 egg yolks (3 yolks)
- 1 tablespoon butter
- 1 teaspoon pure vanilla extract, or 1 vanilla bean, split in half lengthwise and seeds scraped
- 1/2 recipe Salted Caramel Sauce, recipe follows
- 3 bananas, sliced
- Note: Make alterations in parenthesis or add 1/2 packet gelatin in some water to thicken custard.
- TOPPING:
- 1 cup fresh whipped cream
- 1 tablespoon sugar
- 1/2 teaspoon pure vanilla extract
- SALTED CARAMEL SAUCE:
- 1 cup sugar
- 1/4 cup water
- 3/4 cup heavy cream
- 3 1/2 tablespoons unsalted butter
- Gray sea salt, crushed, or kosher salt
Preparation
Step 1
In a heavy-bottomed medium saucepan, mix together the sugar, salt, cornstarch, and flour. Over medium-low heat, slowly whisk in the milk.
In a separate mixing bowl, beat the egg yolks. Once the pastry cream starts to boil, transfer 1/2 cup of the pastry cream to the egg yolks and whisk to temper. Return the mixture to the saucepan. Continue whisking until the mixture coats the back of a spoon and is smooth and thick. Strain.
Remove from the heat and stir in the butter, and vanilla. Stir in 1 cup sliced bananas. Allow the mixture to cool.
Stir the custard to loosen, if necessary. Cover the bottom of the prepared crust with more sliced bananas and drizzle with 1/4 cup Salted Caramel Sauce. Top with half of the sliced bananas, then 1 cup custard, covering the bananas completely. Repeat layering with the remaining bananas and the remaining custard. Chill the banana cream pie until the filling is set, about 2 hours.
For the topping: In a medium bowl, whip the cream until soft peaks form. Add the sugar, and vanilla and whip until stiff peaks form.
Top the chilled pie with the fresh whipped cream. Drizzle with additional caramel sauce, just before serving.
To make the salted caramel sauce:
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
Remove from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt, to taste. Transfer the caramel to a dish and cool.
Cook's Note: This recipe will last in the refrigerator for up to 2 weeks. Reheat before serving.
Yield: 1 1/2 cups sauce