Caramelized Banana Cream Pie
Mom's Banana Cream Pie recipe has all the creamy goodness you expect from this old-fashioned favorite. I use a touch of spice and lightly caramelize the banana slices to add a kick of flavor. You can use standard pastry crust or any crumb crust you prefer to line the pie plate, but I like to complete the banana pudding theme with a vanilla wafer crust.
Prep crust: 15 minutes
Bake crust: 10 minutes at 350°
Prep filling: 40 minutes
Chill: 2 hours
Makes: 6 servings
Pan: 6-inch pie plate
Difficulty: intermediate
Ingredients:
Crust:3/4 cup vanilla wafer crumbs (see "tips")3 tablespoons unsalted butter, meltedPinch salt1/2 tablespoon granulated sugarCooking spray
Filling:2 tablespoons plus 1 teaspoon granulated sugar1/4 teaspoon salt2 tablespoons (15g) all-purpose flour1 cup whole milk1 large egg yolk2 teaspoons unsalted butter1/8 teaspoon ground nutmeg3/4 teaspoon vanilla extractCooking spray
Caramelized Banana:1 small, firm banana1 tablespoon unsalted butter1 tablespoon dark brown sugar
Topping:1/2 cup heavy whipping cream1 teaspoon granulated sugar
Filling:2 tablespoons plus 1 teaspoon granulated sugar1/4 teaspoon salt2 tablespoons (15g) all-purpose flour1 cup whole milk1 large egg yolk2 teaspoons unsalted butter1/8 teaspoon ground nutmeg3/4 teaspoon vanilla extractCooking spray
Caramelized Banana:1 small, firm banana1 tablespoon unsalted butter1 tablespoon dark brown sugar
Topping:1/2 cup heavy whipping cream1 teaspoon granulated sugar
Directions:
Pre-heat the oven to 350°.
To make the crust: Process vanilla wafers to fine crumb consistency. Melt the butter in a microwave oven. In a small bowl, stir together crumbs, melted butter, salt and sugar. Lightly spray a 6-inch pie plate and wipe out any excess with a paper towel. Use your fingers to press crumb mixture onto the bottom and up sides of pie plate. Tamp down with the back of a measuring cup or spoon. Bake crust for 10 minutes at 350°. Let cool on wire rack while you prepare the filling.
To make the filling: In the top of a double boiler, whisk together sugar, salt, and flour. Add milk gradually and whisk hard to avoid lumps. Cook and stir over boiling water until thick, about 8-9 minutes.
Remove the pan from the heat. Vigorously stir a tablespoon of filling into the egg yolk. Slowly add egg yolk to the filling, stirring hard. Turn down the heat so that boiling water will not touch the base of the double boiler top and return pan to heat. Cook and stir for 3 more minutes.
Remove pan from heat and let the filling cool while you prepare bananas. Lightly spray a sheet of plastic wrap and press down on the surface of the filling to prevent "skin" from forming.
To caramelize banana: Slice banana into 1/4"-thick pieces. You'll need 13-15 slices. Melt the butter in a skillet on low heat. Add dark brown sugar and stir together. Add bananas in a single layer, cooking and stirring for 1 minute. until light golden and syrupy. Flip the slices and cook for 1 minute more until light golden and syrupy. Remove pan from heat and let cool for a minute or two.
To assemble pie: Place banana slices in a single layer in the base of the crust. Spoon filling over the top and spread evenly. Lightly spray a sheet of cling wrap and press down on the surface of the filling. Chill pie for 2 hours before topping with whipped cream.
To make whipped cream: Chill medium bowl, beaters, and cream in freezer for about 5 minutes. Using an electric mixer, beat cream to soft peaks. Gradually add sugar and continue beating until stiff peaks form. Spread whipped cream evenly over pie.
If serving pie within 4-6 hours, do not cover. After the first serving, cover the pie.
To make the crust: Process vanilla wafers to fine crumb consistency. Melt the butter in a microwave oven. In a small bowl, stir together crumbs, melted butter, salt and sugar. Lightly spray a 6-inch pie plate and wipe out any excess with a paper towel. Use your fingers to press crumb mixture onto the bottom and up sides of pie plate. Tamp down with the back of a measuring cup or spoon. Bake crust for 10 minutes at 350°. Let cool on wire rack while you prepare the filling.
To make the filling: In the top of a double boiler, whisk together sugar, salt, and flour. Add milk gradually and whisk hard to avoid lumps. Cook and stir over boiling water until thick, about 8-9 minutes.
Remove the pan from the heat. Vigorously stir a tablespoon of filling into the egg yolk. Slowly add egg yolk to the filling, stirring hard. Turn down the heat so that boiling water will not touch the base of the double boiler top and return pan to heat. Cook and stir for 3 more minutes.
Remove pan from heat and let the filling cool while you prepare bananas. Lightly spray a sheet of plastic wrap and press down on the surface of the filling to prevent "skin" from forming.
To caramelize banana: Slice banana into 1/4"-thick pieces. You'll need 13-15 slices. Melt the butter in a skillet on low heat. Add dark brown sugar and stir together. Add bananas in a single layer, cooking and stirring for 1 minute. until light golden and syrupy. Flip the slices and cook for 1 minute more until light golden and syrupy. Remove pan from heat and let cool for a minute or two.
To assemble pie: Place banana slices in a single layer in the base of the crust. Spoon filling over the top and spread evenly. Lightly spray a sheet of cling wrap and press down on the surface of the filling. Chill pie for 2 hours before topping with whipped cream.
To make whipped cream: Chill medium bowl, beaters, and cream in freezer for about 5 minutes. Using an electric mixer, beat cream to soft peaks. Gradually add sugar and continue beating until stiff peaks form. Spread whipped cream evenly over pie.
If serving pie within 4-6 hours, do not cover. After the first serving, cover the pie.
Tips:
• You can substitute Mandy's Simply Sugar Cookie Thins (19 cookies) for the vanilla wafers.• To make filling for 9-inch pie plate, use 1/4 cup (51g) granulated sugar, 1/4 teaspoon salt, 3 tablespoons all-purpose flour, 1 1/2 cups whole milk, 1 egg yolk, 1 tablespoon unsalted butter, 1/4 teaspoon nutmeg, and 1 teaspoon vanilla extract. Double the crumb crust and whipped cream ingredients.