Graham Cracker Crust
- 2 ½ cups of graham cracker crumbs
- 2 teaspoons of sugar
- 8 tablespoons of melted butter
Chocolate
- 1 cup of heavy whipping cream
- 1 cup of chocolate chips
Pastry Cream
- 4 ⅓ cups of whole milk
- ¾ cups plus 1 tablespoons of sugar
- 2 vanilla beans split and scraped
- 6 tablespoons of cornstarch
- 2 eggs
- 4 egg yolks
- 4 tablespoons of butter
Salted Caramel Sauce
- 2 cups of sugar
- 2 tablespoons of water
- 8 tablespoons of butter
- 1 cup heavy whipping cream
- 1 teaspoon of kosher salt
For topping and filling
- 2 cups heavy whipping cream
- 4 tablespoons of powdered sugar
- 6 bananas
Instructions
Preheat your oven to 325℉. Make the crust In a food processor, add the graham crackers, sugar, melted butter and mix briefly until it all comes together. Press mixture into the cookie sheet pan and use something with a flat bottom to push it down into the pan. Bake for about 10 minutes. Pull out your crust and let it cool completely.
Next, make your chocolate. In a microwave safe bowl heat your heavy cream to just about boiling. Add in your chocolate chips and stir until a smooth and creamy syrup forms. Pour your chocolate on your cooled crust evenly and refrigerate.
Make your pastry cream. In a saucepan add milk, ½ cup of sugar, and scrape your vanilla bean add both the vanilla bean and scrapings. Bring to a simmer over medium heat. In a small bowl mix remaining sugar and cornstarch. In a separate bowl add eggs and egg yolks and whisk. When mik simmers, remove vanilla bean and remove from heat. Add the cornstarch mix to your eggs and whisk until well mixed. While whisking slowly add in a quarter of the milk to temper the eggs so they don’t scramble. Then pour all your eggs into the saucepan and heat on low heat to a simmer. Whisk constantly until the mixture reaches a pudding consistency. Remove from the heat and stir in the butter. Chill in the fridge covered with cling wrap. Push the plastic wrap down on the pudding and it will help so it doesn’t get a film on it.
Make your caramel sauce. In a saucepan on medium heat stir together your sugar and water and bring to a boil. Let your caramel boil until it turns an amber color. As soon as it turns amber add your butter and stir to incorporate. Remove from the heat and add heavy cream and salt. Mix well and it will be smooth. Let it cool at room temperature. Now it is time to put the cake together. With heavy cream make whipped cream adding powdered sugar. In a large bowl add pastry cream and whisk until smooth fold in about half of the whipped cream.
Layer the crust covered with chocolate with a layer of sliced bananas. Drizzle a thin layer of caramel sauce over the bananas. Add the pastry cream on top. Add whipped cream layer next then decorate with caramel and chocolate. If you don’t have any chocolate left you can shave some chocolate bar or hershey syrup or make more. Chill and serve.
