Banana Cream Pie with caramel-banana jam
Who's ready for the world's most decadent and luscious Banana Cream Pie?! From the crust to the filling, jam, and whipped topping — each layer of this phenomenal pie is bursting with sweet banana flavor. Time to split, we’ve got a pie to make!
FOR THE BANANA CREAM PIE:
FOR THE CARAMEL-BANANA JAM:
Pastry Cream Know-How
Make sure to constantly whisk the pastry cream when it’s boiling. This step eliminates the starchy taste of flour and helps thicken the pastry cream further.
The key to pastry cream is cooking it to correct thickness. If you can run your spatula through the cream and it holds its shape, you have reached the desired thickness.
Preheat oven to 350°. Coat a 9-inch pie plate with nonstick spray.
Process wafers, banana chips, and 2 Tbsp. sugar in a food processor until fine. With machine running, drizzle in 6 Tbsp. melted butter; press wafer mixture into bottom and up sides of prepared pie plate.
Bake crust until edges are just beginning to turn golden brown, about 10 minutes. Cool crust completely.
Whisk together ⅔ cup sugar, cornstarch, flour, and salt in a bowl until combined; whisk in egg yolks until smooth.
Heat milk in a saucepan over medium just to a boil. Whisk half the milk into the yolk mixture, then slowly whisk back into pan. Cook pastry cream over medium heat, whisking constantly, until bubbling and thickened, 2–3 minutes.
Off heat, stir in 2 Tbsp. butter and vanilla bean paste. Transfer pastry cream to a bowl, press plastic wrap onto surface; chill 30 minutes.
Place sliced bananas on cooled pie crust. Spoon chilled pastry cream over top of bananas; smooth surface. Drop jam by the spoonful over pastry cream. With a knife, swirl jam into pastry cream; cover surface with plastic wrap or parchment. Refrigerate pie until completely cold, 6 hours or overnight.
Place chocolate in a bowl. Heat cream in a saucepan to a simmer. Pour hot cream over chocolate and let stand 5 minutes; stir until smooth. Cover and chill cream mixture until completely cold (base may be made up to 1 day ahead).
Stir banana liqueur into chilled cream mixture; beat with a mixer on medium speed until medium peaks form.
Pipe or dollop whipped cream on top of pie before serving.
For the Caramel-Banana Jam
Combine sugar and water in a saucepan over medium heat, swirling occasionally.
Off heat, stir in lime juice, vanilla bean paste, and salt; cool. (If jam’s too thick to swirl into pastry cream after cooling, rewarm in the microwave for a few seconds.) Jam can be made ahead.
% Daily Value*
Total Fat 46g 70%
Saturated Fat 27g 135%
Cholesterol 190mg 63%
Sodium 321mg 13%
Carbs 79g 26%
*Percent Daily Values are based on a 2,000 calorie diet.