Banana Cream Pie
Butterscotch-caramel banana pie featuring a caramel sauce base and a silky custard filling, topped with freshly whipped cream and a light dusting of cinnamon.
Ingredients
caramel sauce
100 g
fully blind-baked pie crust
1
bananas, peeled and sliced (extra for garnish)
3
heavy cream (for whipping)
400 ml
ground cinnamon (for garnish)
to taste
whole milk (for custard; use 400 ml to heat)
500 ml
vanilla extract (for custard)
1/4 tsp
egg yolks (for custard)
5
granulated sugar (for custard)
200 g
cake flour (for custard)
40 g
cornstarch (for custard)
40 g
Instructions
1
Make the custard filling
Place 400 ml of the milk and the vanilla extract in a medium saucepan and heat over medium heat until it comes to a boil. Remove from the heat and let cool slightly. In a separate bowl, whisk together the egg yolks, sugar, flour, cornstarch, and the remaining milk until smooth. Slowly pour the hot milk mixture into the egg mixture, whisking constantly, then return the mixture to the saucepan. Cook over low heat, whisking constantly, until it comes to a boil. Continue cooking for about 5 minutes until thickened. Transfer the custard to a bowl, press plastic wrap directly onto the surface (to prevent a skin from forming), and let cool completely.
2
Assemble the pie
Spread the caramel sauce over the bottom of the pie crust and arrange the banana slices on top. Spoon the cooled custard over the bananas. Cover with plastic wrap and refrigerate for several hours until the custard is completely set.
3
Garnish
When ready to serve, use an electric mixer to whip the heavy cream in a large bowl until soft peaks form. Spread the whipped cream over the pie and garnish with additional banana slices. Dust generously with ground cinnamon.
