Banana Cream Pie with Hazelnut Crust, Bourbon Burnt Caramel & Chocolate Ganache
Crumbly ladyfinger hazelnut crust, a layer of chocolate ganache, banana custard, whipped cream and bourbon burnt caramel.
Ingredients
- 1 pack (about 12) Fogato lady fingers
- ½ cup + a handful for the top Hazelnuts, toasted and skinned
- a pinch for the crust + ½ tsp kosher for the filling Salt
- a splash for the crust + 2 tsp for the filling Vanilla extract
- about ¼ cup, not melted Butter, tahini or coconut oil
- 2 cups, to whip Heavy cream
- ½ cup Sugar
- ¼ cup Cornstarch
- 2 large + 3 yolks Eggs
- 3 cups Whole milk
- 2 tbsp Unsalted butter, cold
- 4, sliced ¼ inch thick Bananas, ripe but firm
- ¼ cup Powdered sugar
- ½ cup Fogato burnt caramel
- ½ cup Fogato dark chocolate ganache (optional)
Steps
- Heat the oven to 325°F. Process the ladyfingers, ½ cup hazelnuts, a pinch of salt and a splash of vanilla until fine.
- With the processor running, add the butter, tahini or coconut oil a little at a time, not melted, and stop as soon as it looks like wet sand.
- Press it into a 9-inch pie dish or springform with the bottom of a measuring cup and bake until set and lightly golden. Let it cool.
- Spread Fogato dark chocolate ganache over the cooled crust.
- Whisk the sugar and cornstarch in a big saucepan, then whisk in the eggs and yolks hard, getting into the corners, until pale and smooth. Whisk in the milk, 2 tsp vanilla and ½ tsp salt.
- Cook over medium heat, whisking often and scraping the corners, until it's bubbling and thick, 8–10 minutes. Turn the heat down and keep whisking for 3 more minutes.
- Let it cool 5 minutes, whisking every minute, then whisk in the cold butter until melted.
- Stir the banana slices in once, scrape it over the ganache and smooth the top. Chill until cold and set, at least 2 hours.
- Open your Fogato burnt caramel. Stir in a splash of bourbon if you like.
- Right before serving, whip the 2 cups cream with the powdered sugar and a pinch of salt to soft peaks and swirl it over the filling.
- Drizzle with the Fogato burnt caramel and scatter chopped toasted hazelnuts on top.
The crust is the same one as my PB & Fig tart, just with hazelnuts. It stays crumbly, so slice with a sharp knife and scoop. Best the day it's topped.
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