Recipe courtesy of Guard and Grace
Episode: Denver
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Banana Cream Pie
Total:
1 hr 40 min
Active:
1 hr 25 min
Yield:
15 to 20 servings
Level:
Advanced
Total:
1 hr 40 min
Active:
1 hr 25 min
Yield:
15 to 20 servings
Level:
Advanced

Ingredients

  • Banana Cream:
  • 1 gallon whole milk
  • 2 1/2 pounds sugar 
  • 2 cups egg yolks 
  • 12 ounces cornstarch 
  • 40 grams banana extract 
  • 2 teaspoons vanilla extract
  • Burnt Orange Caramel:
  • 1600 grams sugar
  • 2 tablespoons cornstarch
  • Peel of 1 orange 
  • 680 grams orange juice 
  • 1 vanilla bean, scraped 
  • 200 grams honey 
  • Mascarpone Cream:
  • 8 cups heavy cream
  • 340 grams mascarpone 
  • 240 grams sugar 
  • 2 vanilla beans, split and scraped
  • Crust:
  • 1920 grams toasted pecans
  • 1920 grams toasted walnuts 
  • 3840 grams Graham cracker crumbs 
  • 8 pounds butter, melted 
  • 800 grams sugar, plus more for sprinkling
  • 20 grams salt 
  • Melted chocolate, for topping
  • 1 banana, sliced
  • Chocolate shavings, for garnish

Directions

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.

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.

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.

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.

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.

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.

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.

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