Banana Cream Pie With Caramel Drizzles and Chocolate Sauce
- 1 14 cups graham cracker crumbs
- 14 cup sugar
- 4 tablespoons unsalted butter, melted
- 4 cups heavy cream
- 1 12 cups whole milk
- 1 12 cups sugar, granulated, plus
- 2 teaspoons sugar, granulated
- 1 vanilla bean, split in half lengthwise and seeds scraped
- 3 large egg yolks
- 2 large eggs
- 12 cup cornstarch
- 3 lbs about 9 firm but ripe bananas, peeled and cut crosswise into 1/2-inch-thick slices
- 12 teaspoon pure vanilla extract
- chocolate shavings, for garnish
- confectioners' sugar, for garnish
- 34 cup sugar
- 2 tablespoons water
- 12 teaspoon lemon juice, fresh
- 12 cup heavy cream
- 14 cup whole milk
- 34 cup half-and-half
- 1 tablespoon unsalted butter
- 12 lb semi-sweet chocolate chips
- 14 teaspoon pure vanilla extract
Directions9 inch Graham Cracker Crust: Preheat the oven to 350 degrees F.
Combine the graham cracker crumbs and sugar in a medium bowl and mix well.
Add the butter and mix well.
Press the mixture into a 9-inch pie pan.
Top with aluminum pie tin and with a circular motion, press the crust tightly into the pan.
Bake until browned, about 25 minutes.
Cool for 10 to 15 minutes.
Custard: 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.
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.
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.
Whipped Cream: 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.
Caramel Sauce: Combine the sugar, water, and lemon juice in a medium, heavy saucepan over medium-high heat.
Cook, stirring, until the sugar dissolves.
Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn.
Add the cream, whisk to combine, and remove from the heat.
Add the milk, 2 tablespoons at a time, until the desired consistency is reached.
Remove from the heat and cool to room temperature before serving with the pie.
(The sauce will thicken as it cools.
) Chocolate Sauce: Scald the half-and-half and butter in a small, heavy saucepan over medium heat.
Remove from the heat.
Place the chocolate and vanilla in a medium, heat-proof bowl.
Add the hot half-and-half and let sit for 2 minutes, then whisk until smooth.
Serve slightly warm.
(The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.