Banana Caramel Cream Pie

  4.5 – 2 reviews  • Fruit
Level: Easy
Total: 3 hr 20 min
Active: 20 min
Yield: 8 servings

Ingredients

  1. 1 (9-inch) Perfect Pie Dough, recipe follows, baked and cooled
  2. 1/2 cup sugar
  3. 1/3 teaspoon salt
  4. 2 tablespoons cornstarch
  5. 1 tablespoon flour
  6. 2 1/2 cups whole milk
  7. 2 egg yolks
  8. 1 tablespoon butter
  9. 1 teaspoon pure vanilla extract, or 1 vanilla bean, split in half lengthwise and seeds scraped
  10. 1/2 recipe Salted Caramel Sauce, recipe follows
  11. 3 bananas, sliced
  12. 1 cup fresh whipped cream
  13. 1 tablespoon sugar
  14. 1/2 teaspoon pure vanilla extract
  15. 1 1/2 cups all-purpose flour
  16. 3 tablespoons sugar
  17. 1/2 teaspoon salt
  18. 1/2 teaspoon pure vanilla extract
  19. 1 1/2 sticks unsalted butter, cut into small pieces, chilled or frozen
  20. 4 to 6 tablespoons ice cold water
  21. 1 cup sugar
  22. 1/4 cup water
  23. 3/4 cup heavy cream
  24. 3 1/2 tablespoons unsalted butter
  25. Gray sea salt, crushed, or kosher salt

Instructions

  1. In a heavy-bottomed medium saucepan, mix together the sugar, salt, cornstarch, and flour. Over medium-low heat, slowly whisk in the milk.
  2. 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.
  3. Remove from the heat and stir in the butter, and vanilla. Stir in 1 cup sliced bananas. Allow the mixture to cool.
  4. 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.
  5. 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.
  6. Top the chilled pie with the fresh whipped cream. Drizzle with additional caramel sauce, just before serving.
  7. For the Perfect Pie Dough:
  8. Preheat the oven to 425 degrees F.
  9. In a mixing bowl, mix together the flour, sugar, salt and vanilla; cut or work the butter into the flour mixture with your fingers or a cold pastry cutter until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
  10. Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Wrap the dough in plastic wrap, flatten and refrigerate for at least 15 minutes.
  11. Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
  12. Bake the pie crust until the edges are brown and golden, about 15 minutes. Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.
  13. Yield: 1 (9-inch) pie crust
  14. To make the salted caramel sauce:
  15. 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.
  16. 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.
  17. Cook’s Note: This recipe will last in the refrigerator for up to 2 weeks. Reheat before serving.
  18. Yield: 1 1/2 cups sauce

Nutrition Facts

Serving Size 1 of 8 servings
Calories 684
Total Fat 38 g
Saturated Fat 23 g
Carbohydrates 81 g
Dietary Fiber 2 g
Sugar 54 g
Protein 7 g
Cholesterol 143 mg
Sodium 635 mg

Reviews

Michael Anderson
Delicious! I made it with my own crust recipe, but I loved it! Just be very careful with the caramel sauce, I burned the first one 🙁 the secret is to add the cream very quickly when you reach the caramel point 😉
Anne Mendez
This recipe sounds SO good, but as I studied the recipe before I made it, I realized that it was unclear whether the pie crust recipe is for 2 pie crusts or 1. It says to divide the dough and save half for later (actually, it never actually SAYS to divide them, it just says to reserve one of them for later), but then at the end, it says ‘yield: 1 pie crust.’ If anyone tries this, I’d so appreciate a reply as to whether this actually made 1 or 2 crusts! Thanks 🙂

 

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