DESSERT OF THE WEEK – Caramel Banana Pudding Pie
- Level: Intermediate
- Total: 6 hr 30 min
- Prep: 1 hr
- Inactive: 4 hr 30 min
- Cook: 1 hr
- Yield: 1 (9-inch) pie
1 box vanilla wafers (60 to 65 cookies)
3/4 stick butter, melted
3 large ripe bananas
1 teaspoon fleur de sel
1 cup homemade caramel, recipe follows, or 1 cup prepared caramel
Vanilla Pudding, warm, recipe follows
1 cup heavy cream
1/2 teaspoon almond extract
2 tablespoons confectioners’ sugar
1 1/2 cups sugar
1 1/4 cups heavy cream
3/4 cup sugar
1/3 cup all-purpose flour
4 egg yolks
2 large eggs
2 cups milk, divided
2 teaspoons pure vanilla extract
- Preheat the oven to 350 degrees F.
- Put the vanilla wafers in a food processor and pulse until the cookies are finely crushed. Reserve 1/2 cup to layer in and to top the pie. Pour the remaining crumbs in a 9-inch pie plate. Pour the melted butter over the top and, using a spoon or your hands, combine the ingredients. Press the mixture in the bottom and up the sides and onto the lip of the pie plate. Bake until lightly browned, 10 to 12 minutes. Remove to a wire rack and cool completely, about 30 minutes.
- Peel and slice the bananas, adding them to a bowl. Stir the salt into the caramel sauce and toss the banana slices with the salted caramel. Arrange some banana slices evenly over the bottom of the crust. Spread half of the warm Vanilla Pudding over the bananas, top with some more crushed vanilla wafers (reserving some for garnish) and more caramel-coated bananas. Spread the remaining Vanilla Pudding over the top.
- In a large bowl, whip the cream until stiff peaks are just about to form. Add the almond extract and sugar and beat until peaks form. Make sure not to overbeat, or the cream will become lumpy and butter-like. Spread the whipped cream over the pie. Just before serving, garnish with a caramel swirl and the rest of the crushed vanilla wafers.