Caramelized Banana Cream Pie with Hazelnut Whipped Cream and Hazelnut Praline

Name: Caramelized Banana Cream Pie with Hazelnut Whipped Cream and Hazelnut Praline
Prep time: 15 h 30 min
Cook time: 15 h 30 min
Total time: 15 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 3 very ripe bananas, peeled and sliced into 1/4-inch thick slices; 118 milliliters cold buttermilk plus more if needed; 43 grams cornstarch; 6 egg yolks; 298 grams all-purpose flour; 3 sheets gelatin, softened in cold water and excess water squeezed out; 1 teaspoon granulated sugar; 355 milliliters hazelnuts, skins removed; 59 milliliters cold heavy cream; 355 milliliters cold heavy cream; 3 Tbsps light brown sugar; 710 milliliters milk; 0 teaspoons fine salt; 1 teaspoons fine sea salt; 118 milliliters sugar; 1 Tbsp superfine sugar; 473 milliliters sugar; 2 Tbsps unsalted butter; 170 grams cold unsalted butter, cut into small cubes; 1 vanilla bean split, seeds scraped; 1 teaspoon pure vanilla extract; 118 milliliters water; 2 Tbsps Frangelico

Caramelized Banana Cream Pie with Hazelnut Whipped Cream and Hazelnut Praline might be just the dessert you are searching for. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 15g of protein, 60g of fat, and a total of 1065 calories. This recipe serves 8. If you have bananas, butter, hazelnuts, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 15 hours and 30 minutes.

Instructions

Watch how to make this recipe.

Put the flour, salt and sugar in the bowl of a food processor and pulse a few times to combine.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Bowl

Sprinkle half of the butter cubes over the top of the flour and process for 10 seconds.

Ingredients you will need

Butter

All Purpose Flour

Sprinkle the remaining half of the butter over the mixture and pulse until the mixture resembles coarse cornmeal, with some butter bits no bigger than peas. With the motor running, add the buttermilk through the feed tube and process until the dough just begins to come together.

Ingredients you will need

Buttermilk

Cornmeal

Butter

Dough

Peas

Transfer to a flat surface and lightly knead until the dough comes together. Form into 2 flat disks, wrap in plastic wrap and refrigerate for at least 1 hour. (You will need only 1 for the pie; the remaining dough can be frozen for up to 1 month.)

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Lightly spray a 9-inch tart pan with a removable bottom with nonstick spray.

Equipment you will use

Tart Form

Roll the dough on a lightly floured surface into a 12-inch round that is 1/8-inch thick and fit it into the tart pan.

Ingredients you will need

Dough

Roll

Equipment you will use

Tart Form

Roll rolling pin over tops of pan to trim dough flush with rims and lightly prick bottoms and sides all over with a fork.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Frying Pan

Place in the freezer for 30 minutes.

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Place the pan on a baking sheet. Spray the shiny side of a 12 piece of aluminum foil and line the shell shiny-side down with the foil and fill with pie weights.

Equipment you will use

Aluminum Foil

Baking Sheet

Frying Pan

Bake on the middle rack in the oven until the crust sets and turns a pale golden brown, about 20 to 25 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove the foil and pie weights and continue baking until golden brown and baked through, about 15 minutes longer.

Equipment you will use

Aluminum Foil

Transfer the tart pan to a baking rack and let cool completely, about 1 hour.

Equipment you will use

Tart Form

Melt the butter in a large saute pan over medium-high heat, add 1 1/2 tablespoons of brown sugar and cook, stirring constantly, until the sugar is melted and the mixture is caramelized, about 4 minutes.

Ingredients you will need

Brown Sugar

Butter

Sugar

Equipment you will use

Frying Pan

Add the bananas and cook until bananas start to break down, and caramelize on both sides.

Ingredients you will need

Banana

Add 2 cups of the milk, bring to simmer and scrape the bottom and sides of pan and carefully transfer the mixture to a medium saucepan. Puree the mixture with an immersion blender until smooth; bring to a simmer.

Ingredients you will need

Milk

Equipment you will use

Immersion Blender

Sauce Pan

Frying Pan

In a bowl whisk the sugar, cornstarch and salt together until combined.

Ingredients you will need

Corn Starch

Sugar

Salt

Equipment you will use

Whisk

Bowl

Add the remaining 1 cup of milk and whisk until the cornstarch is dissolved.

Ingredients you will need

Corn Starch

Milk

Equipment you will use

Whisk

Whisk this mixture into the banana mixture and cook, whisking constantly, until the mixture thickens, about 4 minutes.

Ingredients you will need

Banana

Equipment you will use

Whisk

Whisk together the remaining tablespoon of brown sugar and yolks in a small bowl until smooth. Ladle some of the thickened mixture into the egg mixture to temper the yolks.

Ingredients you will need

Brown Sugar

Egg Yolk

Egg

Equipment you will use

Ladle

Whisk

Bowl

Pour the yolk mixture into the pot and cook until thickened, 3 to 5 minutes, WHISKING THE ENTIRE TIME. Once the mixture has thickened let it come to a boil for exactly 1 minute, whisking a few times.

Ingredients you will need

Egg Yolk

Equipment you will use

Whisk

Pot

Remove from the heat, whisk in the softened gelatin and vanilla and strain through a coarse mesh strainer into a bowl.

Ingredients you will need

Gelatin

Vanilla

Equipment you will use

Sieve

Whisk

Bowl

Cover the surface of the custard with plastic wrap and chill in the refrigerator until set, at least 4 hours and up to 12 hours. Once pudding is set, whip the custard in the bowl of a stand mixer with a whisk attachment on high speed until smooth, about 20 seconds.

Ingredients you will need

Custard

Wrap

Equipment you will use

Plastic Wrap

Stand Mixer

Whisk

Bowl

Add the heavy cream and whip until light and fluffy, about 20 seconds longer.

Ingredients you will need

Heavy Cream

Transfer the filling to the cooled pie shell.

Ingredients you will need

Pie Crust

Place plastic on top and let chill in refrigerator for at least 2 hours. Mound the top with the hazelnut whipped cream and sprinkle with some of the hazelnut brittle just before serving.

Ingredients you will need

Whipped Cream