Banana Caramel Cream Pie

TOTAL TIME: 3 hr 20 min
Prep: 20 min
Inactive Prep: 2 hr 15 min
Cook: 45 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

CRUST:
  • 1 (9-inch) Perfect Pie Dough, recipe follows, baked and cooled
      PIE:
      • 1/2 cup sugar
      • 1/3 teaspoon salt
      • 2 tablespoons cornstarch
      • 1 tablespoon flour
      • 2 1/2 cups whole milk
      • 2 egg 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
        TOPPING:
        • 1 cup fresh whipped cream
        • 1 tablespoon sugar
        • 1/2 teaspoon pure vanilla extract
        PERFECT PIE DOUGH:
        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
        recipe tools
        • COMMENT ON THIS PROJECT

              

          Sign in

          All fields are required.

          E-mail Address:

          Password:

          Remember me on this computer

          Signing in

          Please enter your email address and we will send your password

          E-mail Address

          Your password has been sent and should arrive in your mailbox very soon.

          Not a member?

          Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

          It's free and easy.

        • Print Recipe

        Directions

        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.
        For the Perfect Pie Dough:
        Preheat the oven to 425 degrees F.

        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
        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

        COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

        Review This Recipe

        You must be logged in to review this recipe.

        4

        Newest Ratings and Reviews

        Read all 31 reviews

        • on November 25, 2014

          Flag

          I am a very accomplished baker and thought this recipe looked interesting. What a disaster. I knew it was not going to turn out but forged ahead anyway. It was like a lumpy puddle of muck. Disgusting. The crust is far from "The perfect Pie crust" I should have stuck with my tried and true Julia Child pastry cream recipe which is fool proof. Sorry Kelsey, this was a real miss.

          people found this review Helpful.
          Was this review helpful to you? Yes | No
        • on May 04, 2014

          Flag

          Disgusting. The filling, after chilling, is just plain runny like a thin soup. The ingredients look right, but the measurements are way off somewhere. Don't waste your time or ingredients on this recipe!

          people found this review Helpful.
          Was this review helpful to you? Yes | No
        • on March 20, 2014

          Flag

          I wish I could add a picture of my result from following the "perfect pie dough" recipe. Disaster. My rating is only for that first step, the pie crust. Will have to search Food Network for another pie dough recipe. But it makes me worry about the integrity of the rest of the stages in this pie recipe. Kelsey, I love watching you, and unfortunately this is the first recipe I've tried of yours, and this pie dough is a big fail. Sorry!

          people found this review Helpful.
          Was this review helpful to you? Yes | No
        Advertisement

        On TV

        *ALL TIMES EASTERN
        ON AIR
        NOW
        TONIGHT
        10:00
        PM

        what's hot

        MasterChef Canada

        Get Cooking Channel on your TV.