Cook, swirling the pan occasionally, until deeply browned and just starting to smoke, about 1 minute. Sprinkle over remaining sugar, 1 tablespoon at a time, stirring with a fork to dissolve and waiting for each addition to melt before adding the next, until all the sugar has melted into a syrup, 3 to 4 minutes. Sprinkle just enough sugar to evenly cover the bottom of the pan and cook, without stirring, until melted, 2 to 3 minutes. Make the caramel: Heat a small, heavy saucepan over medium.Transfer the caramel to a dish and cool.Ĭook's Note: This recipe will last in the refrigerator for up to 2 weeks. Stir in the unsalted butter, and salt, to taste. Remove from the heat and carefully whisk in the heavy cream. Boil until the syrup is a deep amber color, about 5 to 6 minutes. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Increase the heat and bring to a boil without stirring. In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Return crust to the oven to finish baking for another 5 minutes. Remove from the oven and remove the weights. Line the docked dough with aluminum foil and fill with pie weights or dried beans.īake the pie crust until the edges are brown and golden, about 15 minutes. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Transfer dough to pie plate, pressing the dough lightly into the plate trim the edges. Reserve the second pie dough disc for another use. Roll out one chilled pie dough to fit a 9-inch pie plate. Wrap the dough in plastic wrap, flatten and refrigerate for at least 15 minutes. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.Īdd the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. In a mixing bowl, mix together the flour, sugar, salt and vanilla cut or work the butter into the flour mixture with your fingers or a cold pastry cutter until you have large pea sized chunks scattered throughout. Drizzle with additional caramel sauce, just before serving.
Top the chilled pie with the fresh whipped cream. Add the sugar, and vanilla and whip until stiff peaks form. Chill the banana cream pie until the filling is set, about 2 hours.įor the topping: In a medium bowl, whip the cream until soft peaks form. Repeat layering with the remaining bananas and the remaining custard. Top with half of the sliced bananas, then 1 cup custard, covering the bananas completely. Cover the bottom of the prepared crust with more sliced bananas and drizzle with 1/4 cup Salted Caramel Sauce. Stir the custard to loosen, if necessary. Remove from the heat and stir in the butter, and vanilla.
Continue whisking until the mixture coats the back of a spoon and is smooth and thick. Once the pastry cream starts to boil, transfer 1/2 cup of the pastry cream to the egg yolks and whisk to temper. In a separate mixing bowl, beat the egg yolks. Over medium-low heat, slowly whisk in the milk.
In a heavy-bottomed medium saucepan, mix together the sugar, salt, cornstarch, and flour.
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