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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.
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.
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.
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.
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.
Yield: 1 (9-inch) pie crust
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
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Baked Stone Fruits
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By carol mac
NW area
on June 06, 2013
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Yesterday I made this pie & followed suggested of one review by adding an extra TB of cornstarch & 1/2 cup of less milk, after 7 hrs in the fridge it still came out runny. This recipe was a complete waste of ingredients & time. Do to poor ratings of the crust & caramel sauce I made a graham cracker crust, it was the only thing that was good about the pie :-(
By itsgigi70
Dallas, TX
on May 27, 2013
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The first couple of times I made this pie it tasted fabulous but didn't set up completely so the custard was quite loose. This time I made a few alterations.....3 Tbsp. cornstarch (instead of 2,
2 cups milk (instead of 2 1/2 and 3 egg yolks (instead of 2 and it worked perfectly. I also coated the bottom of the pie crust with some melted chocolate chips, let them set while the custard was cooling, and then proceeded as instructed. Yum!!
By gillendz_6932880
Albuquerque, NM
on May 27, 2013
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Excellent, step by step directions on making the perfect pie crust. My family and friends tell me all the time I am an amazing cook, but I could never make the perfect pie crust. The directions highlight a few essentials that made me say "ah" no wonder my prior attempts didn't work. Thanks for sharing your family secretes!
Read all 25 reviews