7/29/2019 Dessert Banana Cream Pie Recipe

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Banana Cream Pie

graham cracker crust

1 cups graham cracker crumbs (10 or 11 whole crackers)

1 teaspoon sugar

4 tablespoons unsalted butter, melted

ganache layer

1/2 cup heavy cream

3 ounces bitter sweet chocolate (about 1/2 cup chocolate chips)

pastry cream

12/3 cups whole milk

cup plus 3 tablespoons sugar

1 vanilla bean, split, seeds scraped out and reserved

3 tablespoons cornstarch

1 large egg

2 large egg yolks2 tablespoons unsalted butter

salted caramel sauce

1 cup granulated sugar

1 tablespoon water

4 tablespoons unsalted butter

1/2 cup heavy cream

1/2 teaspoon fleur de sel (or kosher salt)

for assembly

1 cup heavy cream

2 tablespoons powdered sugar3 medium bananas

DIRECTONS

make the crust

preheat the oven to 325f/160c. combine the crumbs and sugar in a bowl. add the butter and mix until

the crumbs are moistened. pour the mixture into a 9-inch pie pan and use a flat-bottomed cup to press

the crumbs evenly over the bottom; press it up the sides with your fingers. the edges of the shell will be

crumbly. bake until lightly browned, 10-12 minutes. cool completely.

make the ganache

set the chocolate into a bowl. heat the heavy cream to boiling point and pour over the chocolate. let

stand a couple of minutes and gently stir until fully incorporated and glossy. it should be the consistency

of warmed chocolate syrup. cool to room temperature. pour over the cooled pie crust and refrigerate.

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7/29/2019 Dessert Banana Cream Pie Recipe

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make the pastry cream

combine the milk, cup of sugar, and the vanilla bean and seeds in a medium saucepan and bring to a

simmer over medium heat. (tip: if the vanilla bean is hardened, throw the entire bean in the saucepan so

that it softens as the milk warms up. once its pliable again, fish it out, split it in half, and scrape the

seeds out. add it all back into the saucepan until the mixture simmers.)when the milk comes to a

simmer, strain out the vanilla bean pods.

in a small bowl, sift the remaining 3 tablespoons of sugar together with the cornstarch. in a large bowl,

whisk together the egg and yolks.add the cornstarch mixture to the eggs and whisk until well combined.

while whisking, slowly pour in about one-quarter of the milk to temper the egg mixture.

pour into a shallow bowl, place plastic wrap directly on the surface, and chill.

make the caramel sauce

in a heavy saucepan set over medium-high heat, stir together sugar and water, and bring to a boil. let

boil until amber-colored. once it starts taking on color, keep a close eye because it will turn quickly.

immediately add butter and stir to incorporate. remove from heat, add cream and salt (be careful, it will

splatter), and mix well. it should be smooth and have a syrup-like consistency. let cool to room

temperature.

to assemble

using an electric mixer or a whisk, whip the heavy cream into peaks. add powdered sugar and

incorporate. transfer the pastry cream to a large bowl and whisk until smooth. fold in about half of thewhipped cream.

line the bottom of the pie crust with a layer of bananas (approximately two bananas sliced into rounds).

with the remaining banana, slice half if it into rounds for garnish, and roughly chop the other half to fold

into the pastry cream.

drizzle a thin layer of caramel sauce over the bananas. spoon the pastry cream evenly into the crust.

mound the remaining whipped cream on top. drizzle some caramel sauce over the whipped cream,

swirling it decoratively. decorate with remaining banana slices.