Banana Caramel Cream Pie

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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.

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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.

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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!

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I am not a chef but this recipe looked so easy. (little did I knowWhen I added the cream to the amber colored hot sugar water it instantly turned into a brown sugar rock stuck to my whisk. When I perfectly tempered the egg yolks for the filling it never did set properly and the filling stayed runny. Assembled the pie anyway and sipped the filling while crunching on the sugar candy lumps. Ease was highly misrepresented in this episode.

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This was the first pie I have ever made. It was such a hit!! I definately will be making it again. Thank you :

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Kelsey's show is great, I enjoy all her recipes. However, the perfect crust for the banana pie fried in the oven & it was initially described as a 1 crust recipe, but the instructions indicated to use half of the dough for another crust? I used similar recipe the next time that called for double the flour & a smidgen of veggie shortening which didn't fry & shrink in the pie plate.

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Made this with one alteration. I made the custard and crust from scratch so I didn't feel too bad about cheating a bit on the caramel. I swapped the salted caramel out with Dulce de Leche from the Mexican market and it was the creamiest, most delicious cream pie I've ever tasted.

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Amazing recipe! Whenever I make a custard filling I always use a portion of the liquid with half and half ,rather than all whole milk. Yes, a little more calorie laden, but hey, this isn't a low cal pie anyway!

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I have not made this yet, and I'm anxious to do so. But I have a question before I start: how much salt did you use in the salted caramel sauce? I understand "by taste", but I've never tasted a "salted" caramel sauce before, so I don't know where to begin.

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WARNING about the "perfect" pie dough....this recipe has too much butter! The butter melts too fast, froths up and the crust actually "frys". This not only causes severe smoking (the building fire alarm went off! but ultimately creates a tough, chewy crust. I've made hundreds of crusts before and should've trusted my instincts as it just didn't seem right. I actually wonder if there is a mistake in the recipe. Otherwise...I really do like Kelsey's show!