Directions

Vanilla Pastry Cream:

1.  In a medium saucepan bring milk and cream to a simmer.
2.  In a large bowl whisk sugar, cornstarch, flour, and salt.
3. Add egg yolks one at a time; whisk until smooth (mixture will be very thick).
4. Whisking constantly, gradually add the milk mixture to the yolk mixture.
5. Return to saucepan and cook over medium-low heat, whisking constantly until thick, 2-3 minutes.
6. Transfer to a blender and add butter and vanilla. Purée until smooth, 1-2 minutes.
7. Transfer puréed mixture to a medium bowl and press plastic wrap directly onto the surface of the vanilla cream pastry mixture. This will prevent a film from forming.
8. Chill at least 2 hours or until set. This mixture can be made 1 or 2 days ahead and kept in the refrigerator until assembling the pie.
9. Toast a handful of chopped walnuts in a small skillet until the aroma is released. Then add a tablespoon + of the caramel sauce and toss. Remove from heat and set aside to use as garnish.

Whipped Cream Topping:

1. With an electric mixture, beat 1/2 cup cream and powdered sugar together until medium-stiff peaks form. Cover and chill.

Bourbon Caramel Sauce:

1. In a medium saucepan stir sugar, bourbon, corn syrup, and 1 Tablespoon of water over medium-low heat until sugar dissolves.
2. Increase heat and bring to a boil without stirring, cook, occasionally swirling saucepot until sugar is a deep amber color, 6-8 minutes. (you can use a wet pastry brush to push down the sides).
3. Remove the caramel from the heat and whisk the remaining 1/4 cup of cream, butter, and salt. Let cool for about 5-6 minutes then whisk in vanilla. Let cool and set aside until ready to drizzle over pie at room temperature.
4. Spread 1/4 cup vanilla pastry cream evenly over the bottom of the pastry crust.
5. Slice bananas into 1/4 inch rounds and layer over the pastry cream. Top with 1½ cups vanilla pastry cream.  Arrange the remaining banana slices over the top. Top the bananas with the remaining pastry cream.  Garnish with whipped cream and caramelized walnuts. Drizzle with caramel sauce and serve.