Banoffee Cream Pie

Banoffee Cream Pie

Crust (adapted from NYT Cooking)

1 1/2 cup pretzels

1/3 cup flour

1/4 cup powdered sugar

pinch of salt

6 tablespoons butter

Pulse pretzels in food processor or blender, add in flour and sugar, pulse till combined. Add in the butter and pulse until a dough starts to form. Dump dough out into pie pan. Press into pie pan bottoms and sides. Bake for 12 minutes at 350 degrees F.

Pastry Cream:

2 cups whole milk

1/2 cup sugar

4 egg yolks

1/4 cup corn starch

1 teaspoon vanilla

6 tablespoons butter, room temperature

Instructions:

Combine milk and sugar in medium saucepan over low heat. Bring to a low simmer, stirring so the sugar will dissolve. In a separate bowl, combine egg yolks and cornstarch. Whisk to combine. When milk comes to a low simmer, slowly pour about 1 cup of the milk into the egg yolk/cornstarch mixture, whisking as you go. Pour milk, cornstarch, and egg yolk mixture back into pot with the rest of the milk. Continue cooking over medium heat, stirring constantly. Continue stirring for 5 to 8 minutes until the pudding begins to thicken. Once pudding is thickened and coats the back of a wooden spoon, remove from heat and stir in butter and vanilla. Cool in fridge with plastic wrap pressed on top of pudding to prevent a skin from forming.

Whipped cream:

1 cup heaving whipping cream

1 teaspoon vanilla

2 teaspoons sugar

Whip whipping cream until soft peaks form, add vanilla and sugar and continue to whip until firm.

Dulce de leche:

You can buy a can of dulce de leche or make your own by heating a can of sweetened condensed milk for 4 to 5 house in a saucepan with water or in a crockpot. You literally just put the whole can of sweetened condensed milk in the water (don’t even take the top off).

To Assemble Pie:

Cut bananas in into 1/2 inch coins. Spread dulce de leche on the bottom of the pie, sprinkle with sea salt. Add the bananas in one layer on top of the dulce de leche. Top with pastry cream, then whipped cream.