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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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Ginger Snap Pumpkin Pie with Ginger Cream
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By Patticakes2
on December 23, 2012
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What an awesome Banana Cream pie..! I used 1/2 cup half & half for part of the milk as suggested by someone else. The filling was still a little soft so I'll try the 1/2 packet of gelatin trick next time. Carmel sause is amazing...!!! Nika81's review below is how to cook it...on high then off heat and stir in the cream.
By nika81
Billings, MT
on October 19, 2012
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This is the best banana cream pie I have come across. The trick for perfect salted caramel sauce is to cook on high and do not stir it, I cook mine on 9, if you cook on medium then crystals form in the sugar. After it turns an amber color pull off heat and start to pour in the cream when you are whisking it do not put your whisk under the cream, if you do it will cause the caramel sauce to clump onto the whisk. I have made the caramel sauce more times than I can count. The pies now 5 times and they have always turned out for me.
By Emily in Austin
Austin, TX
on July 04, 2012
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The pie tasted pretty good, but it looked horrible. This is the 3rd time I've tried to make her caramel and every time sugar crystals form a crust on top and I have to end up stirring it to break it up. I think it tastes good, but I don't know if it tastes like it is supposed to. I even used the pastry brush the last 2 times. I must be doing something wrong. Good luck!
Read all 22 reviews