As if banana cream pie wasn’t already a crowd favorite, this recipe takes the traditional pie over the top with the additions of dark chocolate ganache and homemade salted caramel sauce.
Make one 9″ pie, 8-10 servings
Ingredients
1 prepared pie crust, homemade or store-bought*
3 medium bananas
Caramel Sauce:
1/2 cup (100g) granulated sugar
2 Tbs. (28g) butter, softened
1/4 cup heavy cream
3/4 tsp. vanilla extract
1/8 tsp. salt
Chocolate Ganache:
2oz. semisweet chocolate, finely chopped
3 Tbs. heavy cream
Pastry Cream:
4 egg yolks
1/2 cup (100g) granulated sugar
1/4 cup (32g) cornstarch
Pinch of salt
2 cups half and half
2 tsp. vanilla extract
Whipped Cream:
1 cup heavy cream
3 Tbs. granulated sugar
1 tsp. vanilla extract
Instructions
- Place the pie crust into a 9” pie plate. Crimp the edges of the crust with either a fork, spoon, or clean hands.
- Line the pie crust with a sheet of parchment paper large enough to hang over the edges of the plate, and fill it with pie weights. Transfer the pie shell to the freezer for 20 minutes while the oven preheats. Make the caramel sauce during this time.
- Preheat the oven to 375° F.
- Place the granulated sugar in a heavy-bottomed saucepan and set it over medium heat. Heat the sugar undisturbed until it begins to melt. Shake the pan periodically, until the sugar is completely liquified. Add the butter to the pan and stir with a heat-proof rubber spatula until it is fully combined with the melted sugar. Reduce the heat to medium-low. Carefully stream in the heavy cream while stirring constantly with the spatula. The mixture will bubble aggressively at first, then lessen as the cream warms to the same temperature as the melted sugar. Once the sauce is smooth, allow it to bubble without stirring for 30 seconds to a minute longer. Remove the pan from the heat. Stir in the vanilla extract and salt, and set aside.
- Transfer the pie shell from the freezer to the lowest rack of the oven. Bake for 15-20 minutes, until the edges of the crust appear matte. Open the oven and carefully remove the parchment paper and pie weights from the pie shell. Continue baking the unweighted pie crust for 10-12 minute longer, until it is a deep golden brown.
- Remove the pie crust from the oven and allow it to cool completely while preparing the chocolate ganache.
- Place the chopped chocolate in a large microwave-safe bowl. Microwave on high for 20-30 seconds, until the chocolate is slightly softened. Pour the heavy cream into the bowl. Microwave for an additional 20-30 seconds, until the cream is very hot but not boiling. Remove the bowl from the microwave and begin gently stirring the mixture, melting the chocolate into the cream until it is completely smooth and combined.
- Pour the chocolate ganache into the center of the pie shell and spread it into an even layer that covers the bottom. Transfer the pie to the freezer for 15 minutes to set the ganache. Meanwhile, prepare the pastry cream.
- Place the egg yolks, sugar, cornstarch, and salt in the bottom of a medium saucepan. Whisk until completely smoothing. Stream in the half and half, whisking constantly, until the egg yolk mixture is fully dissolved.
- Set the pan over medium heat. Cook the milk mixture, whisking regularly, until it starts to steam. This should take about 4-5 minutes. Once it is hot, begin whisking steadily for an additional 1-2 minutes, until the mixture thickens and bubbles. Once bubbling, remove the pan from the heat. Whisk in the vanilla extract. Set the pastry cream aside.
- Remove the pie crust from the freezer. Slice 1 1/2 bananas into scant 1/4” rounds and arrange them in an even layer in the pie shell. Spoon 1/4 cup of the caramel sauce over the bananas. Return the pie to the freezer for 10 more minutes before proceeding with the next step. (Secure a piece of plastic wrap around the unused half banana and store it in the fridge to use later in the pie.)
- Remove the pie from the freezer. Spoon the pastry cream into the pie crust and press a sheet of plastic wrap directly on its surface. Transfer the pie to the refrigerator for a minimum of 4 hours to fully set before finishing.
- Within 2 hours of serving, make the whipped cream. Place the heavy cream in a cold bowl and beat on medium-high speed until soft peaks form. Add the sugar and vanilla extract. Continue beating on medium speed until the cream holds stiff peaks.
- Remove the pie from the refrigerator. Slice 1 1/2 bananas into scant 1/4” rounds and arrange them in an even layer on top of the pastry cream. Spoon or pipe the whipped cream onto the top of the pie. Drizzle the pie with a few Tablespoons of the remaining caramel sauce, and decorate with chocolate shavings or curls, if desired. Refrigerate the pie until ready to serve.
*Store-bought pie crust tends to bake and brown faster than homemade crust. If using store-bought, be conscientious of the blind-baking time and adjust as needed.
