Salted Caramel Banana Cream Pie

April 12, 2019

The success of this recipe took a while. It began as a recipe of someone else's I tried to make and it was an epic disaster. The flavors were amazing, but the overall structure of the pie was well non-existent. No matter how many times I made the (MF) recipe it was soupy and now that I understand a bit more about the science-y part, I am not sure how the original creator ever had a successful pie with the given recipe. I have attributed this to some mistake that occurred in publishing and decided to redo the entire recipe, while keeping the flavors. I love the flavors because a traditional banana cream pie is usually a sugar slap in the face (which is fine of course), but the salted caramel adds an amazing balance.

The key to success in a cream pie is obviously the structure. This recipe utilizes cornstarch, which I have come to learn, requires a specific time of cooking for the starch to appropriately swell and permanently thicken the pie. This time is at least 2 minutes after the mixture you added the cornstarch to comes to a boil. Another factor is the liquid to cornstarch ratio, cooling the cream quickly and properly tempering the eggs. If you follow the below recipe to a "T", you should be successful, if not please let me know! Cooking from scratch is work and I value your time, so if I lead you astray, I want to correct that.

Salted Caramel Banana Cream Pie

Recipe for Salted Caramel Banana Cream Pie
By

Salted Caramel Banana Cream Pie

Prep time: - Cook time: - Total time:
Yield: 8-10S

Ingredients

Salted Caramel Banana Cream Pie

Crumb Crust

- 1 1/4 cup cookie or graham cracker crumbs
- 4 T melted, unsalted butter

Caramel

- 1/3 cup water
- 1.5 cup sugar
- 1 cup heavy cream
- 1 T unsalted butter
- 2 t salt
- 1 t vanilla

Filling

- 1 cup sweetened condensed milk
- 1/4 cup whole milk
- 2 T cornstarch
- 1/3 cup sugar
- 3 egg yolks
- 2.5 T unsalted butter
- 1.5 t vanilla
- pinch of salt

Other

4 bananas - 2.5 cups heavy whipping cream, beat to stiff peaks
- 1/2 lemon or 2 T lemon juice (optional)
- Finishing salt (optional)

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Directions

Crust

Mix crumbs and melted butter. Press into a 9" pie dish. Bake at 350 for 12-15 minutes.

Remove from oven and let cool completely.

Caramel

Heat water and sugar in pot over medium-high until sugar melts and turns brown, stir at the beginning, but then leave it to brown.

Remove the pot from the heat and stir in cream, butter, salt and vanilla (be careful if will bubble up up like hot magma).

Pour caramel into storage container like a mason jar and let cool at room temperature.

Filling

In a heavy bottomed pot, heat sweetened condensed and whole milk and about half of the 1/3 cup of sugar over medium high heat, stir frequently especially as the mixture gets hot.

Whisk the remaining sugar in a separate bowl with egg yolks and cornstarch (do not incorporate air, but mix completely.

Once milk comes to a boil, reduce heat and add about 1/3 a cup of hot mixture to egg mixture slowly while stirring (this is called tempering the eggs and is very important to follow exactly).

After hot mixture has been stirred into egg complete, then pour the egg mixture into the pot and stir constantly.

When the mixture reaches a slow boil again, set your timer to 3 minutes and stir constantly (this ensures the cornstarch will fully "swell" to thicken the mixture).

After 3 minutes, remove from heat and pour into a flat dish (like glass 9x13) to cool. Cover with plastic wrap directly on surface of cream so that it doesn't form a skin.

Put in fridge for about 30 minutes.

Final Assembly

Slice 4 bananas very thinly. Optional - I rub the cutting board with lemon and drizzle some on the slices as I go to help prevent browning.

Place sliced bananas in the bottom of the cooled pie shell (there should be about 2 layers) then cover with some of the salted caramel sauce.

Next pour/spread filling over banana/caramel layer then add more caramel as desired on top (with optional finishing salt) and chill for about 4 hours.

Serve with whipped cream and extra banana slices if desired.

Notes:

-This is a very sweet pie, so I don't add powdered sugar to the whipped cream, but you can if you like!

-This is not a good pie to freeze as it breaks down the starch and the texture will be compromised.

-The banana layer will not turn brown quickly, so this is definitely a pie you can take to an event just skip the banana garnish. Enjoy!

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