Recipe courtesy of Guard and Grace

Banana Cream Pie

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  • Level: Advanced
  • Total: 1 hr 40 min
  • Active: 1 hr 25 min
  • Yield: 15 to 20 servings
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Ingredients

Directions

  1. For the banana cream: Bring 12 cups of the milk to a boil. Meanwhile, in a medium bowl combine the remaining 4 cups of the milk with the sugar, yolks, cornstarch, banana extract and vanilla extract, and whisk until fully combined.
  2. Temper the hot milk into the yolk mixture and return to the pot. Whisk until the mixture becomes thick (the thicker the better, but be careful to not burn the bottom). Strain through a fine mesh strainer. Cover with plastic wrap and refrigerate until cold.
  3. For the caramel: In a small saucepan over medium heat, combine the sugar with the cornstarch and a few drops of water. Heat without stirring to make the caramel. Add the orange peel and allow the edges of the caramel to burn a bit. Add the orange juice in three batches, stirring after each addition and bring to a boil. Add the vanilla bean and the scrapings to the caramel and mix. Remove the caramel from the heat and strain through a fine mesh strainer. Add the honey and cool.
  4. For the mascarpone cream: Add the cream, mascarpone, sugar and the vanilla bean scrapings to the bowl of a stand mixer fitted with a whip attachment. Whip the cream until fluffy and transfer to a piping bag.
  5. For the crust: Place the pecans and walnuts in the bowl of a food processor and process until ground. Mix the nuts with the Graham cracker crumbs, melted butter, sugar and salt.
  6. Pack an individual-serving ring mold with the crust mixture, leaving a small indentation in the center. Fill the indentation with some melted chocolate and place the crust in the refrigerator to set.
  7. Meanwhile, sprinkle the bananas with sugar and use a kitchen torch to caramelize the bananas. Fill the cooled crust with some banana cream filling. Top the pie with some mascarpone cream and orange caramel sauce, and serve with the caramelized bananas and chocolate shavings.

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