It’s Just…A Banana Cream Pie with Salty Bourbon Caramel Recipe

Banana Cream Pie with Salty Bourbon Caramel

It is pie day. Make pie. Eat pie. Pie. Pi.

Banana Cream Pie with Salty Bourbon Caramel
Know this: To make a coconut cream pie, omit the banana from the pastry cream and fold in 3 1/2 oz/100 g (1 1/4 cups) unsweetened small-flake dried coconut.
Banana Cream Pie with Salty Bourbon Caramel

(Adapted from Tartine)

Yields 1 pie
  • 1 10-inch pie shell – fully baked and cooled
  • 1 cup heavy cream
  • 2 tbsp sugar
  • 1/2 cup salty bourbon caramel
  • 2 1/2 cups pastry cream
  • Ripe bananas
  • Bittersweet chocolate
Pour heavy cream into a mixing bowl and whip until thickened. Add the sugar and continue to whip until medium-firm peaks.

Drizzle 1/3 cup of caramel over the cooled pie shell. Transfer the pastry cream to the shell. Arrange banana slices evenly over pastry cream. Using an offset or rubber spatula, spread the whipped cream on top. Drizzle remaining caramel over whipped cream and top with chocolate curls.

Chill the pie until the pastry cream is set, at least 3 hours. Serve the pie cool and directly into your mouth. This pie will keep in the refrigerator for up to 4 days.

Banana Pastry Cream

(Adapted from Tartine)

Yields 2 1/2 cups
  • 16 oz/500 ml (2 cups) whole milk
  • 1/2 vanilla bean
  • 1 ml (1/4 tsp) salt
  • 60 ml (4 tbsp) cornstarch
  • 115 g (1/2 cup + 1 tbsp) sugar
  • 2 large eggs
  • 1 ripe banana – cut into 1″ slices
  • 2 oz/55 g (4 tbsp) unsalted butter – cut into 1″ pieces
In a mixing bowl, whisk together the cornstarch and sugar. Add the eggs and whisk until smooth.

Pour milk into a heavy sauacepan and add vanilla bean seeds, banana, and salt. Place over medium-high heat and bring to just under a boil, stirring occasionally.

When the milk is ready, temper about one-third of the hot milk into the egg mixture, whisking constantly. Pour the egg-milk mixture back into the hot milk and continue whisking over medium heat until the custard is as thick as lightly whipped cream, about 2 minutes.

Remove from heat and immediately pass the mixture through a fine-mesh sieve. Transfer to a bowl. Let cool for 10 minutes. When the cream is ready, whisk in one piece of butter at a time until fully incorporated.

To cool the cream, cover the bowl with plastic wrap, pressing the wrap directly onto the top of the cream to prevent a skin from forming, and refrigerate.

Salty Bourbon Caramel

(Adapted from Tartine)

Yields 1 1/2 cups
  • 5 1/2 oz/150 ml (2/3 cup) heavy cream
  • 1/4 vanilla bean
  • 8 1/2 oz/240 g (1 1/4 cup) sugar
  • 2 oz/60 ml (1/4 cup) water
  • 1-2 ml (1/4-1/2 tsp) sea salt
  • 30 ml (2 tbsp) light corn syrup
  • 4 ml (3/4 tsp) lemon juice
  • 30 ml (2 tbsp) bourbon
  • 2 oz/55 g (4 tbsp) unsalted butter – cut into 1″ pieces
Pour the cream into a small, heavy suaucepan and add the vanilla bean seeds. Place over medium-high heat and bring to just under a boil, stirring occasionally. Reduce heat to low to keep the cream warm.

In a medium saucepan, combine the sugar, water, salt, and corn syrup. Bring to a boil over medium heat, stirring to dissolve the sugar. Then cook, without stirring, until the mixture is amber-colored, 5 to 8 minutes. Remove from heat.

Carefully and slowly add the cream to the sugar syrup. The mixture will boil vigorously at first. Don’t burn yourself. Whisk until smooth.

Add the lemon juice and bourbon. Let cool for 10 minutes. If you need something to do, do shots of bourbon.

When the caramel is ready, whisk in one piece of butter at a time until fully incorporated.

2 Comments

  • Amy G
    April 1, 2013 - 4:16 PM | Permalink

    This recipe is wonderful! I used the bananas I had that were about an hour away from being thrown out to really give this pastry cream the best flavor. As a student in culinary school, I found this recipe east to follow and technically correct!! The end result was happy tummy’s around the easter dinner table. Bravo!!!

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