Banana Cream Pie
Serves 1
Directions
- 1Brown the butter over medium heat until deeply golden and nutty. Once brown bits form on the bottom, stir constantly so it doesn’t burn.
- 2Immediately remove from heat and transfer to a heatproof bowl.
- 3Stir in crushed wafers, sugar, and salt until evenly combined.
- 4Press firmly into the bottom and slightly up the sides of a 9-inch pie dish, using a flat-bottomed measuring cup to compact the crust.
- 5Bake at 350°F (175°C) for 10 minutes, until fragrant and lightly golden. Allow to cool completely.
- 6Melt butter in a large skillet over medium heat.
- 7Add both sugars and salt; cook until bubbling.
- 8Add bananas in a single layer.
- 9Cook 1–2 minutes without touching, then continue cooking for another 2–3 minutes, until a thick, glossy sauce forms and a spatula leaves a trail in the pan. Do not overcook, we want the bananas tender but intact, not completely broken down.
- 10Remove from heat, stir in vanilla, and let cool slightly.
- 11Spread bananas evenly over the bottom of the cooled crust.
- 12In a medium saucepan, whisk together sugar, cornstarch, and salt.
- 13Gradually whisk in milk until smooth.
- 14Add egg yolks and whisk thoroughly.
- 15Cook over medium heat, whisking constantly, until thick and bubbling, about 6–8 minutes.
- 16Once thickened, cook 30 seconds longer, then remove from heat.
- 17Stir in butter and vanilla.
- 18Strain through a fine-mesh sieve to remove any lumps.
- 19Pour pudding directly over the banana layer and smooth the top.
- 20Press plastic wrap directly onto the surface and chill overnight.
- 21Cook sugar over medium heat until melted and deep amber in color.
- 22Remove from heat and carefully whisk in butter, followed by the cream. The mixture will bubble vigorously, just keep stirring until smooth.
- 23Stir in salt and cool completely before using.
- 24Whip cream, powdered sugar, and vanilla to soft-medium peaks.
- 25Gently swirl in caramel with a spatula, leaving visible ribbons.
- 26Spoon whipped cream over the fully chilled pie.
- 27Use the back of a spoon to create soft swoops.
- 28Drizzle additional salted caramel over the top and gently swirl.
- 29Finish with crushed freeze-dried banana chips, crushed Nilla wafers, flaky salt, or a little bit of everything.
- 30Refrigerate up to 3 days and slice cold using a hot, clean knife for the best cuts.
Ingredients
- 2.25 cups crushed Nilla wafers
- 0.5 cup unsalted butter
- 1 Tbsp granulated sugar
- 1 pinch salt
- 3 ripe but firm bananas, sliced ½-inch thick
- 3 Tbsp unsalted butter
- 0.25 cup light brown sugar
- 1 Tbsp granulated sugar
- 1 pinch salt
- 0.5 tsp vanilla extract
- 2.5 cups whole milk
- 0.75 cup granulated sugar
- 0.25 cup cornstarch
- 0.25 tsp salt
- 4 large egg yolks
- 2 Tbsp unsalted butter
- 1 Tbsp vanilla bean paste (or vanilla extract)
- 0.5 cup granulated sugar
- 3 Tbsp unsalted butter, room temperature
- 0.25 cup heavy cream, warmed
- 0.5 tsp salt
- 1.5 cups cold heavy cream
- 3 Tbsp powdered sugar
- 1 tsp vanilla extract
- 0.25 cup cooled salted caramel sauce
- crushed freeze-dried banana chips
- crushed Nilla wafers
- flaky salt
Equipment
9-inch pie dishflat-bottomed measuring cuplarge skilletmedium saucepanfine-mesh sieve
Tips
- Cook caramelized bananas long enough to create a thick, glossy sauce, but not so long that they completely fall apart.
- Making vanilla pudding from scratch is a game changer.
- The pie needs to chill overnight, making it a perfect make-ahead dessert.
- Press plastic wrap directly onto the surface of the pudding while chilling to prevent a skin from forming.
- To cut cold slices, use a hot, clean knife.
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