You'll love this cream pie with its layer of creamy caramel.
Recipe developer and food stylist Tanya Eng makes over an after-dinner favourite with a layer of creamy caramel.
To take a favourite recipe and update it with a twist is not a novel concept. But when said twist involves our 2015 go-to ingredient, dulce de leche, and a delicious standby like banana cream pie, the culinary world feels dazzlingly, delightfully new again. It seems our taste buds have been waiting forever for this scrumptious flavour infusion, and now that we’ve had it, we’re never letting it go.
Recipe: Banana Cream Pie
- 1 cup banana chips
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 1/2 cups 2% milk
- 1/2 cup granulated sugar + 1/3 cup for caramelizing the bananas
- 1/3 cup cornstarch
- 4 egg yolks
- 1 tsp pure vanilla extract
- 2/3 cup dulce de leche
- 5 bananas
- 1 1/2 cups whipping cream
- 2 tbsp icing sugar
1 Preheat the oven to 350°F. In a high-powered blender or food processor, pulse the banana chips to a fine crumb. Combine with the graham cracker crumbs, sugar and butter in a medium bowl.
2 Scrape the mixture into a 9" round springform pan.
3 Using a flat-bottomed glass or spoon, gently and firmly work the crumb mixture into a well-packed even layer. Bake for 10 minutes, until the crust is light golden brown; set aside to cool.
4 In a small saucepan, make a custard by whisking together the milk, 1/2 cup sugar, cornstarch, egg yolks and vanilla extract. Heat over medium-high heat, stirring constantly, until the mixture thickens and just begins to boil. Remove from the heat and transfer the custard to a shallow heatproof bowl and cover with plastic wrap; refrigerate until cooled.
5 To assemble the pie, spread the dulce de leche in an even layer over the graham cracker crumb crust; peel and slice 2 of the bananas and arrange the slices over the dulce de leche. Spread the chilled custard over the banana slices.
6 Using an electric mixer, beat the whipping cream with the icing sugar until stiff peaks form. Spread the whipped cream over the custard; chill the pie until ready to serve.
7 Just before serving, peel and slice the remaining 3 bananas on the diagonal and arrange the slices on a baking sheet; sprinkle liberally with the remaining 1/3 cup sugar. Caramelize the bananas by using a brulée torch or broiling them in the oven. Arrange the banana slices over the pie and serve immediately.
Makes: 10 servings.