Banana Cream Pie

Banana Cream Pie with Caramel and Chocolate

This Southern-style pie puts a tasty twist on the classic banana cream pie with flavors of caramel and chocolate.

Banana Cream Pie with Caramel and Chocolate

  • 4 cups heavy cream
  • 1 1/2 cups whole milk
  • 1 1/2 cups plus 2 teaspoons Domino® Granulated Sugar
  • 1 vanilla bean, split in half lengthwise and seeds scraped
  • 3 large egg yolks
  • 2 large eggs
  • 1/2 cup cornstarch
  • Graham Cracker Crust (recipe follows)
  • 3 pounds (6 to 7) firm, but ripe, bananas, peeled and cut crosswise into 1/4-inch-thick slices on the bias
  • 1/2 teaspoon pure vanilla extract

Combine 2 cups cream, milk, 1/2 cup sugar and vanilla bean and seeds in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve sugar. Remove from heat.

Combine egg yolks, eggs, cornstarch, and 1 cup sugar in a medium bowl; whisk until pale yellow in color. Set aside.

Whisk 1 cup hot cream mixture into egg yolk mixture. Gradually add egg mixture to hot cream mixture, whisking constantly. Bring to a simmer, stirring constantly with a large wooden spoon to cook out cornstarch and thicken mixture, about 5 minutes. (The mixture may separate slightly; if so, remove from heat and beat with an electric mixer until thick and smooth.) Strain through a fine-mesh strainer into a clean bowl. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Chill in refrigerator for about 4 hours.

To assemble, spread 1/2 cup custard over the bottom of the prepared crust, smoothing with the back of a large spoon or rubber spatula. Arrange enough banana slices (not quite one-third) in a tight, tiled pattern over custard, pressing down with your hands to pack them firmly. Repeat to build a second layer, using 3/4 cup custard and enough bananas to cover, smoothing down the layer evenly. For the third layer, spread 3/4 cup of custard over bananas and top with remaining bananas, starting 1 inch from outer edge and working toward center. Spread 1 cup custard evenly over bananas to prevent discoloration. Cover with plastic wrap and chill for at least 4 hours or overnight.

In a medium bowl, whip remaining 2 cups heavy cream until soft peaks form. Add remaining 2 teaspoons sugar and vanilla extract and continue to whip until stiff peaks form.

Remove pie from refrigerator. With a sharp knife dipped in hot water, cut pie into 10 equal slices. Transfer slices to dessert plates. Fill a pastry bag with whipped cream and pipe onto each slice. (Alternately, spread the whipped cream evenly over the pie before cutting.) Serve.

Makes one (9-Inch) pie.

Graham Cracker Crust

  • 1 1/4 cups (about 10 crackers) graham cracker crumbs
  • 1/4 cup Domino® Granulated Sugar
  • 4 tablespoons unsalted butter, melted

Preheat oven to 350 degrees.

Combine graham cracker crumbs and sugar in a medium bowl and mix well. Add butter and mix well. Press mixture firmly into a 9-inch pie pan using the bottom of a dry measuring cup. Bake until browned, about 25 minutes. Cool for 10 to 15 minutes.

Makes one (9-Inch) crust.

Recipe as featured on Martha Bakes.