Banana Cream Pie

williams-sonoma.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

subheading: For the crust:

4 ½ cups (9 oz./280 g) vanilla or chocolate wafer cookies

1 Tbs. sugar

1 tsp. kosher salt

½ cup (4 oz./125 g) unsalted butter, melted and cooled

subheading: For the caramel sauce:

1 cup (7 oz./220 g) firmly packed light brown sugar

½ cup (4 fl. oz./125 ml) half-and-half

4 Tbs. (½ stick) (2 oz./60 g) unsalted butter

1 tsp. kosher salt

subheading: For the filling:

4 bananas

6 Tbs. (3 oz./90 g) unsalted butter

¼ cup (2 oz./60 g) firmly packed light brown sugar

½ tsp. ground allspice

½ tsp. ground nutmeg

¼ cup (2 fl. oz./60 ml) rum

3 cups (24 fl. oz./750 ml) whole milk

⅓ cup (1 ½ oz./45 g) cornstarch

4 egg yolks

⅔ cup (5 oz./155 g) granulated sugar

⅛ tsp. kosher salt

1 vanilla bean, split and seeds scraped, seeds and pod reserved

subheading: For the whipped cream:

1 cup (8 fl. oz./250 ml) heavy cream

½ tsp. vanilla extract

2 Tbs. confectioners’ sugar

Directions at williams-sonoma.com

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