Banana Cream Pie

Serves 1
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Directions

  1. 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.
  2. 2Immediately remove from heat and transfer to a heatproof bowl.
  3. 3Stir in crushed wafers, sugar, and salt until evenly combined.
  4. 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.
  5. 5Bake at 350°F (175°C) for 10 minutes, until fragrant and lightly golden. Allow to cool completely.
  6. 6Melt butter in a large skillet over medium heat.
  7. 7Add both sugars and salt; cook until bubbling.
  8. 8Add bananas in a single layer.
  9. 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.
  10. 10Remove from heat, stir in vanilla, and let cool slightly.
  11. 11Spread bananas evenly over the bottom of the cooled crust.
  12. 12In a medium saucepan, whisk together sugar, cornstarch, and salt.
  13. 13Gradually whisk in milk until smooth.
  14. 14Add egg yolks and whisk thoroughly.
  15. 15Cook over medium heat, whisking constantly, until thick and bubbling, about 6–8 minutes.
  16. 16Once thickened, cook 30 seconds longer, then remove from heat.
  17. 17Stir in butter and vanilla.
  18. 18Strain through a fine-mesh sieve to remove any lumps.
  19. 19Pour pudding directly over the banana layer and smooth the top.
  20. 20Press plastic wrap directly onto the surface and chill overnight.
  21. 21Cook sugar over medium heat until melted and deep amber in color.
  22. 22Remove from heat and carefully whisk in butter, followed by the cream. The mixture will bubble vigorously, just keep stirring until smooth.
  23. 23Stir in salt and cool completely before using.
  24. 24Whip cream, powdered sugar, and vanilla to soft-medium peaks.
  25. 25Gently swirl in caramel with a spatula, leaving visible ribbons.
  26. 26Spoon whipped cream over the fully chilled pie.
  27. 27Use the back of a spoon to create soft swoops.
  28. 28Drizzle additional salted caramel over the top and gently swirl.
  29. 29Finish with crushed freeze-dried banana chips, crushed Nilla wafers, flaky salt, or a little bit of everything.
  30. 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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