Salted caramel banana cream pie

Whenever C. and I have a fight, you can be sure it’s about bananas.

We are two people, sharing a home and bed and toothpaste and a MacBook power cord. Yet, we need two different fruit bowls so no one eats the other person’s bananas.

I eat them every morning in my oatmeal. He eats two a day, usually crammed between mouthfuls of peanut butter.

This past weekend, his family was in town. I was eager to impress them and declared I would be making supper for the group on Good Friday. I’m from a small family, so it’s not often I get to prepare dinner for a group of five.

There were some picky eaters at the table, so I went with a simple menu: pork tenderloin stuffed with garlic and goat cheese, spinach salad with apples and maple vinaigrette and these buttery roasted potatoes that I will tell anyone with ears about. C. did his part and baked a loaf of white country bread, served with a pesto butter compound.

But, it just ain’t a dinner party without dessert. The grand finale was a banana cream pie, drizzled with a deep golden salted caramel.

The recipe I used called for a pie crust, but I’m much more partial to a graham crust for this kind of pie. Plus, I have a fear of rolled pastry.

It was light and creamy, not too sweet. It paired perfectly with the gustatory miracle that is salted caramel.

Ingredients

  • 3/4 cup graham crumbs
    3 tbsp butter, melted
    1/2 cup white sugar
    3 tbsp corn starch
    1/2 tsp salt
    2 cups of milk
    3 egg yolks, beaten
    2 tbsp butter
    1 1/2 tsp vanilla
    3 bananas, sliced (two for the pie, one for decorating)
    Whipped cream
    Salted caramel sauce (I used Sally’s Baking Addiction. She is a goddess).

Directions

  1. Melt 3 tbsp of butter and combine with graham crumbs. Press into the bottom and sides of a glass pie plate. Slice two bananas and place on top of the crust.
    In a sauce pan, combine your corn starch, salt and sugar. Add milk gradually while stirring. Cook over medium heat until mixture bubbles. Remove from burner.
    Add egg yolks to the mixture and return to heat for two minutes, stirring constantly with a whisk. Remove from heat and stir in butter and vanilla until melted and fully combined.
    Pour mixture over the crust and chill in the fridge for two hours.
    Top with whipped cream and caramel. Serve to audience. Respond graciously to applause (just kidding).

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