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Add a photoSearch under my recipies for graham cracker crust, caramel sauce, chocolate sauce.
Ingredients
- 4 cups heavy cream
- 1 1/2 cups whole milk
- 1 1/2 cups plus 2 teaspoons granulated sugar
- 1 vanilla bean, split in half lengthwise and seeds scraped
- 3 large egg yolks
- 2 large eggs
- 1/2 cup cornstarch
- 1 recipe Graham Cracker Crust
- 3 pounds (about 9) firm but ripe bananas, peeled and cut crosswise into 1/2-inch-thick slices
- 1/2 teaspoon pure vanilla extract
- Caramel Sauce
- Chocolate Sauce
- Shaved chocolate, for garnish
- Confectioner's sugar, for garnish
Directions
- Combine 2 cups of the cream, the milk, 1/2 cup of the sugar, the vanilla bean, and the vanilla seeds in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve the sugar. Remove from the heat.
- Combine the egg yolks, eggs, cornstarch, and 1 cup of the sugar in a medium bowl, and whisk pale yellow in color. Set aside.
- Whisk 1 cup of the hot cream mixture into the egg yolks. Gradually add the egg mixture to the hot cream, whisking constantly. Bring to a simmer, stirring constantly with a large wooden spoon to cook out the cornstarch and the mixture thickens, about 5 minutes. (The mixture may separate slightly. If so, remove from the heat and beat with an electric mixer until thick and smooth.) Strain through a fine mesh strainer into a clean bowl. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Chill in the refrigerator for about 4 hours.
- To assemble, spread 1/2 cup of the custard over the bottom of the prepared crust, smoothing with the back of a large spoon or rubber spatula. Arrange enough banana slices (not quite one-third) in a tight, tiled pattern over the custard, pressing down with your hands to pack them firmly. Repeat to build a second layer, using 3/4 cup of the custard and enough bananas to cover, smoothing down the layer evenly. For the third layer, spread 3/4 cup of custard over the bananas and top with the remaining bananas, starting 1-inch from the outer edge and working toward the center. Spread 1 cup of custard evenly over the bananas to prevent discoloration. Cover with plastic wrap and chill for at least 4 hours or overnight.
- In a medium bowl, whip the cream until soft peaks form. Add the remaining 2 teaspoons of sugar and the vanilla extract and whip until stiff peaks form.
- Remove the pie from the refrigerator. With a sharp knife dipped in hot water, cut the pie into 10 equal slices. Transfer the slices to dessert plates. Fill a pastry bag with the whipped cream and pipe onto each slice. (Alternately, spread the whipped cream evenly over the pie before cutting.)
- Drizzle each slice with the caramel sauce and chocolate sauce, sprinkle with the chocolate shavings and confectioners' sugar, and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 8 servings | |
| Calories 491 | |
| Calories from Fat 244 | 50% |
| Total Fat 27.61g | 35% |
| Saturated Fat 15.91g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 218mg | 73% |
| Sodium 82mg | 3% |
| Potassium 145mg | 4% |
| Total Carbs 57.28g | 15% |
| Dietary Fiber 0.2g | 1% |
| Sugars 44.16g | 29% |
| Protein 5.53g | 9% |
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