http://www.caprial.com

Caramelized Banana Cream Pie

Serves 12 

CHOCOLATE CRUST 
2 1/2 cup Famous Wafer chocolate cookie crumbs 
1/4 cup granulated sugar 
1 teaspoon ground cinnamon 
5 tablespoons unsalted butter, melted 

FILLING 
1/4 cup unsalted butter 
3/4 cup firmly packed brown sugar 
1 teaspoon ground cinnamon 
1 teaspoon ground ginger 
1/2 teaspoon allspice 
4 bananas, peeled and sliced 

PASTRY CREAM 
3 cups half-and-half 
1 vanilla bean, split in half lengthwise 
8 egg yolks 
1/2 cup granulated sugar 
1/4 cup dark rum 
3 tablespoons cornstarch 

1 cup heavy whipping cream, whipped to soft peaks 
Mint leaves, for garnish 

To prepare the crust, butter a 10-inch springform pan. In a bowl, combine the
cookie crumbs, sugar, and cinnamon and mix well. Stir in the butter. Press the
mixture into the prepared pan and place it in the refrigerator to chill. 

To prepare the filling, put the butter and brown sugar in a large saut pan over high
heat and heat until bubbling, about 2 minutes. Add the cinnamon, ginger, allspice,
and bananas and saut until tender, about 3 minutes. Remove the crust from the
refrigerator and spoon the bananas evenly over the bottom of the crust. Set aside. 

To prepare the pastry cream, put the half-and-half in a saucepan with the vanilla
bean and bring to a boil. Remove and discard the vanilla bean. Put the egg yolks,
sugar, dark rum, and cornstarch in a bowl and whisk together. When the
half-and-half is hot, whisk about 1 cup of it into the egg mixture to temper it. Add
the egg mixture to the remaining half-and-half and place the pan over medium heat,
stirring frequently, until thick, 3 to 5 minutes. Pour the mixture over the bananas in
the crust and refrigerate for 2 to 3 hours, or until well chilled. 

Whip the cream to soft peaks. To serve, remove the outer ring of the pan, cut the
pie into slices, and top each slice with whipped cream and several mint leaves. 

