Teresa's Banana Cream Bourbon-Caramel Pie
I always loved to bake & as a young bride baked many pies, cakes & desserts. I always chose the more difficult recipes as I loved the challenge. Since I hadn't made any pies for many years I almost backed out of our first community pie contest that Barbara so graciously entered us in. Let's just say I owed her, but that's a story for another time! My inspiration for this pie comes from a dessert our Dad used to make on some weekends while we were growing up. It was a delicious banana pudding & wafer dessert that he or Mom probably saw on the box of wafers or Jello pudding box. Wherever it came from we loved it. I'm excited to say my Banana Cream Bourbon Caramel pie took 1st place. {Barbara was sorry she talked me out of backing out because her berry cream pie took 2nd place!} 🤣🤣
Ingredients
- 1 Sour Cream blind-baked pie crust recipe
- 3 ripe bananas
- 9-inch Pyrex pie pan
Vanilla Pastry Cream:
- 2 cups whole milk
- 3/4 cup heavy cream
- 1/2 cup sugar
- 3 Tablespoons cornstarch
- 2 Tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- 5 large egg yolks
- 1/4 cup (1/2 stick) unsalted butter, cut into small cubes
- 1 tsp vanilla extract
Whipped Cream Garnish:
- 1/2 cup heavy cream
- 2 Tablespoons powdered sugar
Bourbon Caramel Sauce :
- 1/2 cup sugar
- 1/2 Tablespoon Bourbon
- 1/2 tsp corn syrup
- 3 Tablespoons unsalted butter, cut into cubes
- 1/4 tsp Kosher salt
- 1/4 cup heavy cream
- 1/2 Tablespoon vanilla extract
Directions
Vanilla Pastry Cream:
- In a medium saucepan bring milk and cream to a simmer.
- In a large bowl whisk sugar, cornstarch, flour, and salt.
- Add egg yolks one at a time; whisk until smooth (mixture will be very thick).
- Whisking constantly, gradually add the milk mixture to the yolk mixture.
- Return to saucepan and cook over medium-low heat, whisking constantly until thick, 2-3 minutes.
- Transfer to a blender and add butter and vanilla. Purée until smooth, 1-2 minutes.
- 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.
- 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.
- 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:
- With an electric mixture, beat 1/2 cup cream and powdered sugar together until medium-stiff peaks form. Cover and chill.
Bourbon Caramel Sauce:
- In a medium saucepan stir sugar, bourbon, corn syrup, and 1 Tablespoon of water over medium-low heat until sugar dissolves.
- 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).
- 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.
- Spread 1/4 cup vanilla pastry cream evenly over the bottom of the pastry crust.
- 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.
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