Banana Cream Pie with Banana Crust and Caramel Drizzles

Banana Cream Pie with Banana Crust and Caramel Drizzles

1 Banana Pie Crust (recipe follows)

3 C. heavy cream, in all

1 small vanilla bean, split and scraped

1 T. unsalted butter

3/4 C. cornstarch

2 1/2 C. sugar

1/2 teaspoon salt

5 large egg yolks

4 ripe bananas

3/4 C. Caramel Drizzle Sauce (recipe follows)

2 C. heavy cream, whipped with 1/2 teaspoon vanilla and 2 teaspoons sugar
Shaved chocolate

Prepare the Banana Pie Crust, and allow it to cool completely.

Heat 2 cups of the cream in a large saucepan over high heat. Stir in the paste scraped from inside the vanilla bean, and the butter, and bring to a simmer.

Meanwhile, in a small bowl, combine the remaining 1 cup cream with the cornstarch and stir until thoroughly blended and smooth. When the mixture in the saucepan begins to boil, stream in the cream/cornstarch mixture, whisking constantly until all is thoroughly incorporated. Remove from heat.

In a bowl, combine the sugar and salt, and whisk this dry mixture vigorously into the saucepan until the cream is thick and the dry ingredients are thoroughly incorporated. Over low heat, whisk in the egg yolks one at a time. Remove from the heat and whisk the pastry cream until smooth and creamy.

Peel the bananas and cut them crosswise into 1/4-inch slices. Spread about 1/3 of the pastry cream in the pie crust, and arrange 1/2 of the banana slices over the cream. Spread on another 1/3 of the pastry cream, and arrange the remaining banana slices over that. Cover with the remaining pastry cream, and smooth out the top. Refrigerate for at least 2 hours or until firm.

About 20 minutes before serving, prepare the Caramel Drizzle Sauce.

To serve, cut the pie into wedges and drizzle on the warm Caramel Drizzle Sauce. Top with whipped cream and shaved chocolate. Serves about 10.

Banana Pie Crust

2 C. graham cracker crumbs

1/4 C. light brown sugar

8 T. unsalted butter, at room temperature

1 very ripe banana, mashed

Preheat the oven to 375°F.

In a bowl, cream the ingredients together with your hands. Press the mixture into a 10-inch pie pan, and bake until brown, for about 15 minutes. Remove from the oven, and allow to cool completely before filling. Makes one 10-inch pie crust.