A decadent dessert with layers of creamy custard, sweet bananas, and rich caramel sauce.
Ingredients:
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 2-3 tablespoons ice water
For the filling:
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 2 ripe bananas, sliced
- 1/4 cup caramel sauce
For the topping:
- 1 cup heavy cream, whipped
- Additional caramel sauce for drizzling
Instructions:
- Make the crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the filling: In a medium saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually whisk in the milk, heavy cream, and salt until combined.
- Cook the filling: Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a gentle boil. Remove from heat and stir in the vanilla extract.
- Assemble the pie: Preheat oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie plate. Trim the edges and crimp as desired. Pour the cooled custard into the crust.
- Bake the pie: Bake for 15-20 minutes, or until the custard is set. Remove from oven and let cool completely on a wire rack.
- Top the pie: Arrange the sliced bananas over the cooled custard. Drizzle with caramel sauce. Top with whipped cream and additional caramel sauce for serving.