We found this recipe for Banana Cream Pie with Chocolate Ganache & Salted Caramal Sauce
It was inspired from The essential New York Times Cookbook.
We totally enjoyed this pie. It has the chocolate ganache on the bottom and caramal sauce on top.
Ingredients
Graham cracker crust
1 14 cups graham cracker crumbs (10 or 11 whole crackers)
1 tsp. sugar
4 tbsp. unsalted butter, melted
Ganache Layer
1/2 cup heavy cream
3 oz. bittersweet chocolate ( about 1/2 cup chcolate chips)
Pastry Cream
1 2/3 cups whole milk
1/4 cup plus 3 tbsp. sugar
1 vanilla bean, split, seeds scraped out and reserved
3 tbsp. cornstarch
1 large egg
2 large egg yolks
2 tbsp. unsalted butter
1 cup whipping cream, whipped with 1/4 cup sugar
Salted Caramel Sauce
1 cup granulated sugar
1 tbsp. water
4 tbsp. unsalted butter
1/2 cup heavy cream
1/2 tsp. fleur de sel (or kosher salt)
Directions
Make Crust:
Preheat oven to 325F.
Combine the graham crumbs and sugar in a bowl. Add the butter and mix until crumbs are moistened. Pour mixture into 9" pie pan and press evenly on bottom and up side. Press with flat bottom measuring cup to firm in place. Bake until lightly browned, 10-12 minutes. Cool completely.
Make the Ganache:
Set the chocolate into bowl. Heat heavy cream to boiling point and pour over chocolate. Let stand a few minutes, gently stir until fully incorporated and glossy. Cool to room temperature. Pour over the cooled pie crust and put in frig.
Make the Pastry Cream:
Combine the milk, 1/4 cup sugar, and vanilla bean and seeds in a medium saucepan and bring to a simmer over med. heat.
In a small bowl, sift the remaining 3 tbsp. sugar together with cornstarch. In a large bowl, whisk together the egg and yolks.
When milk comes to a simmer, strain out the vanilla bean pods. Add the cornstarch mixture to the eggs and whisk until combined. While whisking, slowly pour in about 1/4 of the milk to temper the egg mixture. Transfer this mixture to the saucepan, set over low heat, and simmer, whisking constantly, until it reaches the consistency of thick pudding.
Remove from heat and stir in butter until incorporated. You can put mixture through a sieve if not smooth enough. Pour into a shallow bowl, place plastic wrap directly onto the surface, and chill.
To finish off pastry cream, fold in some freshly whipped cream and cut up banana.
Make the Caramel Sauce:
In a heavy saucepan set over medium high heat, stir together sugar and water, bring to a boil. Let boil until amber-colored. Keep eye on it, it turns quickly.
Immediately add butter and stir to incorporate. Remove from heat, add cream and salt and mix well. Let cool to room temperature.
Assembly:
Take out crust and pour ganache on bottom, then add sliced bananas. Add a layer of the caramel sauce over the bananas. Then add the pastry cream and whipped cream banana mixture, smoothed out. Swirl the rest of the caramel sauce onto the top. Add sliced bananas and it is ready to eat.
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