Pammie’s Banoffee Cream Pie
2013 APC Crisco National Pie Championships Amateur Division
2nd Place Cream
John Sunvold, Orlando, FL
Use 9-10 inch plate.
1 1/2 Cups Graham Cracker Crumbs
3 T Sugar
5 Tablespoons Melted Butter
Mix all ingredients together and press mixture into pie plate. Bake in a 375 -degree oven for 10 minutes, or until brown. Allow to cool down to room temperature.
Dulce de Leche (caramel)
3-5 Bananas (ripe, but not overripe)
Spread 1/3 to ½ Inch layer of dulce de leche on cooled baked crust. Slice bananas and place on caramel. Drizzle more dulce de leche on banana, if desired. Chill.
1/2 C. plus 2 T. Sugar
¼ t. Salt
¼ C. Corn Starch
½ C. Heavy Cream
5 Egg Yolks
1 T Vanilla Extract
2 T Butter
Mix sugar, salt, and starch in a pot. In a bowl, whisk egg yolks , milk, and cream slightly. To the pot, slowly add the milk,, egg yolk and cream mixture. Heat over medium heat, whisking frequently, until thick and bubbling (but not rapidly boiling). Once the cream is bubbling, continue to cook and whisk for 30-60 more seconds. Finally, add the butter and vanilla and mix until the cream is smooth. Set aside until just warmer than room temperature. Place as much of the cream on top of the caramel/banana as your pan allows. It is unlikely that all of this cream will be used.
White Chocolate Topping
2 1/4 Cups Heavy Cream
6 oz. White Chocolate (broken into small pieces)
Bring one cup of cream to a boil over medium heat. Add White Chocolate and stir constantly until the chocolate is melted, and mixture is combined. Remove from heat and let cool to room temperature. Refrigerate for at least four hours.
In a large bowl, beat the rest of the cream with an electric mixer set on high speed. Beat until soft peaks form. Slowly add the white chocolate mixture and continue to beat until stiff. Cover pie and refrigerate for 4 hours.
Top with milk chocolate curls. I simply take a large milk chocolate bar and make curls by drawing a vegetable peeler or knife down the side of the bar. Be generous with the chocolate.