Caramel Banana Cream Pie

Caramelizing the sugar before making the filling brings out the flavor of the bananas without overpowering them.

You will find a pie crust recipe to the right. You will need to pre bake and cool crust before filling.

This recipe is going to read a little different: instead of all the ingredients listed at once and then directions, the ingredients are listed with each step. Be sure to read all the way through to make sure you have everything you need.

1/2 cup granulated white sugar
2 tablespoons water
1 1/2 cups whole milk

Combine sugar and water in a high sided saucepan. Cook on medium-low heat until sugar caramelizes to a rich, amber color. Slowly whisk in milk. Be careful, as caramelized sugar will seize and milk will bubble violently. Don't worry when sugar turns solid, it's fine. The sugar will melt as the milk heats.

2 egg yolks
1 whole egg
6 tablespoons corn starch
1/2 cup milk

Whisk eggs, corn starch and milk in a small bowl. With the heat on low, slowly whisk into milk and caramelized sugar once sugar has completely melted into milk. Continue to cook on low, whisking, until filling becomes thick.

Remove from heat and strain through a fine strainer. Mix in:

2 tablespoons softened butter
1 1/2 teaspoons vanilla

Chill filling until it is at least room temperature before adding bananas.

With an electric mixer fitted with a wire whisk beat 2 medium bananas until broken apart. Whisk in filling until combined. Pour filling into a pre baked pie crust.

Chill pie for at least 6 hours and top with fresh whipped cream.

For whipped cream topping:

1 2/3 cups heavy whipping cream
1 tablespoon melted butter
1 cup powdered sugar
2 teaspoons vanilla