Brighter Days: Caramelized Banana Cream Pie

Hello friends, I am just popping in here for a quick hello, and to tell you about this luscious pie I concocted recently. Dixon and I devoured slices while watching Meghan and Harry spill all of the tea during their interview with Oprah. Holy cow! There is so much to unpack there, but two things stuck with me: 1) I am so glad they got out and 2) Oprah is the queen when it comes to interviewing. Her questions were spot-on, and their answers more than a little shocking. So much drama there! While there is no drama over, there most certainly is pie. I wonder if Meghan and Harry bake pies?

It is the middle of March, which means Pi Day is a thing to celebrate and I am here for all the things that celebrate pie. Banana cream pie is not usually my go-to pie, BUT this pie is a game changer. I added slices of banana to a quick caramel sauce, then layered them in a chocolate cookie crust and topped with a creamy vanilla pudding and whipped cream. It is a great pie; the chunks of Crunchie bar add a, well, crunchy texture which pleasantly contrasts the soft pudding and bananas. I think the addition of some espresso to the whipped cream would be bonkers good, but I until the day I get an espresso machine, I shall have to go without. Nevertheless, make this pie and share it with someone you love. It is definitely best the day it is made, but leftovers make a darn fine breakfast, especially if there is coffee involved. Cheers to making it almost through the winter. Brighter days and bigger things ahead. Just ask H and M. 

Caramelized Banana Cream Pie 

Crust:

1 1/2 cups chocolate cookie crumbs

1/4 cup melted butter

Caramelized Bananas:

1 Tbsp butter

1 Tbsp brown sugar

2 Tbsp whipping cream

pinch salt

3 ripe medium banana, sliced

Pudding:

1 1/2 cups whole milk

3 Tbsp granulated sugar

3 Tbsp cornstarch

3 large egg yolks

2 tsp pure vanilla extract

1/8 tsp salt

Topping:

1 1/4 cups whipping cream

1 Tbsp granulated sugar

1 Crunchie bar, chopped

1. Preheat the oven to 350F. Combine the cookie crumbs and butter in a medium bowl. They should clump together easily in your hand. If not, add a smidge of water. Press in the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes. Remove to a wire rack to cool completely.

2. Melt the butter in a medium skillet over medium-high heat. Add the brown sugar, cream, and salt. Boil gently, whisking constantly, for 1 minute. Remove from the heat and let it rest for 1 minute before stirring in the sliced bananas. Gently stir so all are covered in the caramel. Arrange them in an even layer in the cooled cookie crust.

3. Heat the milk in a medium saucepan over medium-high heat until bubbles start to form on the surface, about 4 minutes. In a medium bowl, whisk together the sugar, cornstarch, and yolks. Gradually whisk in about one third of the hot milk until smooth, then whisk this into the pot of hot milk. Return the pot to medium heat and whisk constantly until the pudding thickens, about 2 minutes. Whisk in the vanilla and salt. Scrape this over the banana layer. Press a piece of plastic wrap against the pudding and refrigerate for at least one hour, until the pudding is set.

4. Beat the whipping cream in a medium bowl until soft peaks form. Beat in the sugar and beat until firm peaks form. Spoon the whipped cream over the centre of the pie. Sprinkle with the chopped Crunchie bar. Serve immediately. Makes 6 servings.