This is said to be the ultimate in banana cream pie. I would love for you all to give it a try and let me know what you think. It looks Yum- O! Enjoy.
4 cups heavy cream
1 1/2 cups whole milk
1 1/2 cups plus 2 teaspoons sugar
1 vanilla bean, split in half lengthwise and seeds scraped
3 large egg yolks
2 large eggs
1/2 cup cornstarch
3 pounds (about 9) firm but ripe bananas, peeled and cut into 1/2 -inch slices
1/2 teaspoon pure vanilla extract
Caramel sauce, graham cracker crust and chocolate sauce (see notes)
Shaved chocolate and confectioner’s sugar for garnish
1. Stir 2 cups cream, milk, 1/2 cup sugar, bean and seeds in pan on medium heat. Bring to gentle boil. Whisk to dissolve sugar. Remove from heat.
2. Whisk egg yolks, eggs, cornstarch, 1 cup sugar until pale yellow. Whisk 1 cup of hot cream mixture into yolks. Gradually whisk egg mixture into hot cream. Bring to simmer. Stir with wood spoon 5 minutes. If mixture separates, remove from heat and beat with mixer until thick and smooth. Strain through fine-mesh strainer. Cover with plastic wrap, pressing down against surface to prevent skin from forming. Chill 4 hours.
3. Spread 1/2 cup custard on crust. Arrange not quite 1/3 of bananas in tight pattern on custard, pressing to pack firmly. Repeat using 3/4 cup custard and enough bananas to cover. For third layer, spread 3/4 cup custard on bananas. Top with remaining bananas, starting 1-inch from edge. Top bananas with 1 cup of custard. Cover; chill 4-24 hours.
4. Whip remaining cream to soft peaks. Add remaining sugar and vanilla extract and whip to very stiff peaks. Cut pie into 10 equal slices. Transfer to plates. Fill pastry bag with whipped cream and pipe onto each slice. Drizzle slices with caramel and chocolate sauces. Add garnishes.
Graham cracker crust: Heat oven to 350F. Mix 1 1/4 cups graham cracker crumbs and 1/4 cup sugar. Mix in 4 tablespoons melted unsalted butter. Press into 9-inch pie pan. Press crust tightly into pan. Bake until browned, 25 minutes. Cool 10-15 minutes.
Caramel sauce: Combine 3/4 cup sugar, 2 tablespoons water and 1/2 teaspoon lemon juice in pan on medium-high heat. Stir until sugar dissolves. Let boil without stirring until mixture turns deep amber, 2-3 minutes. Watch closely so it doesn’t burn. Whisk in 1/2 cup heavy cream and remove from heat. Add 2 tablespoons to 1/4 cup whole milk, 2 tablespoons at a time, until desired consistency is reached. Remove from heat. Cool to room temperature. Sauce will thicken as it cools. Makes generous 3/4 cup.
Chocolate sauce: Scald 1/2 cup half-and-half and 1 tablespoon unsalted butter in heavy pan on medium heat. Remove from heat. Place 1/2 pound semisweet chocolate chips and 1/2 teaspoon vanilla in heat-proof bowl. Add hot half-and-half. Let sit 2 minutes. Whisk until smooth. Serve warm. Sauce can be refrigerated for several days, but it must be at room temperature to serve. Makes 1 1/2 cups.