The reason I've waited to make this recipe is because I wanted to make it completely from scratch- from the crust to the caramel drizzle. I looked on Pintrest but didn't find anything that caught my eye, so I opened up my cookbooks and found one from Martha Stewart. Let's be honest, the woman knows what she's doing. The only thing I adjusted was caramelizing the bananas and adding a drizzle of that sauce on top of the pie. The rest of the recipe is all Martha, and it's delicious. Yes, it will take you a lot of time to do- but the end result is SO worth it. I would make this recipe the day before you want to enjoy it and make the crust a head of time as well if you're not trying to spend your entire day in the kitchen. The crust recipe makes 2 pie crusts, so stick one in the freezer and just defrost it in the fridge the night before you want to use it. Next time you're craving banana cream pie, you HAVE to make this- you won't regret it.
*Ingredients
-For Crust (have all ingredients, including flour, cold)
2 1/2 cups all purpose flour
1 tsp salt
2 sticks (1 cup) unsalted butter, cold, cut into pieces
1/4 cup ice water, plus more if needed
-For Pie
All purpose flour for dusting
1/2 recipe of dough
1 large whole egg, lightly beaten, plus 4 large egg yolks
3 cups whole milk
2/3 cup granulated sugar
5 TBS cornstarch
1 cup heavy cream
1/4 cup confectioners' sugar
-Caramelized Bananas
6 TBS salted butter
1/2 cup dark brown sugar (packed)
2 medium to large bananas cut into 1/4 inch slices
1 tsp vanilla extract
*Instructions
-For Crust
In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.
With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
Turn the dough onto a clean work surface. Divide in half, and place each half on a peace of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.
-For the pie
Preheat oven to 375 degrees. On a lightly floured work surface, roll out the dough to a 12 inch round, a bit less than 1/4 inch thick. Fit dough into a 9-inch glass pie plate. Using kitchen shears or a sharp knife, trim the crust to a 1/2 inch overhand all around. Fold under overhang so it extends slightly beyond the edge of the pie plate. Crimp edge as desired. Prick the dough all over with a fork. Brush the rim of the dough with the beaten egg. Chill pie shell until firm, about 30 minutes.
Line chilled pie shell with a round of parchment paper, leaving a 1 inch overhang. Fill with pie weights or dried beans (I used beans). Bake until the edges of the crust are just beginning to turn golden, 15-20 minutes. Remove parchment and pie weights. Return crust to oven, and continue baking until golden all over, 15-20 more minutes. Place pie shell on a wire rack to cool completely. Reduce oven temperature to 325 degrees.
Prepare ice bath in a large bowl; set aside. In a medium bowl, lightly whisk the egg yolks; set aside. In a saucepan, whisk together milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3-4 minutes.
Whisk a quarter of the hot milk mixture into the egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in the center, 2-3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Set in the ice bath until completely chilled, 30-35 minutes. (Filling can be kept in the refrigerator, covered with plastic wrap, up to 1 day).
While custard is chilling make caramelized bananas. In a large skillet, melt 6 tablespoons butter over medium heat. Add 1/2 cup brown sugar and stir to combine. Increase heat to medium-high. Add sliced bananas, stirring to ensure they do not burn. Cook until butter and sugar mixture starts to caramelize. Remove from heat and stir in vanilla. Strain bananas from mix; set aside.
Now make the whipped topping. In the bowl of your stand mixer with the whisk attachment, add the cream and confectioners sugar. Beat until stiff peaks form. I over beat mine and it was still great; just keep and eye on it.
Once crust and custard are cooled it's time to layer the pie. Take your crust and add your bananas (not the sauce) to the bottom of the crust. Next, add the custard; smooth custard surface with spatula. Add the whipped topping by adding dollops of the whipped cream on top of the custard. It will be hard to spread but take your time and work it slowly, you will get it to spread. Lastly, drizzle the banana sauce on top, cool for at least 3 hours before serving. I kept mine in my cake caddy in the fridge so I didn't have to put saran wrap on top of it. But if you don't have one or don't have the room in the fridge, don't make/add the whipped topping until you are ready to serve it and drizzle the banana sauce as well before serving.
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