Bananas Foster Banoffee Cream Pie

Ingredients for the Coffee Whipped Cream

• 1 tsp powdered espresso
• 1 T caster / powdered sugar
• 1 cup double / heavy / whipping cream

Ingredients for the Banana Cream Pie

• 1 pie crust (Pillsbury's)
• ⅔ cup sugar
• ¼ cup cornstarch
• ½ tsp salt
• 3 cups milk
• 2 large eggs, lightly beaten
• 3 T / 40 grams unsalted butter
• 1½ tsp vanilla extract
• 3-4 firm bananas

Ingredients for the Bananas Foster Caramel

• 3 T / 40 grams unsalted butter
  • 4½ ounces light brown sugar
  • 4 T dark rum
  • 4 T heavy cream
  • Pinch of salt

To Prepare the Crust

1. Preheat the oven to 350°F / 175°C
2. Roll the crust out in a 9" pie pan, prick with a fork to vent, and flute the edges
3. Bake, empty, for 10-12 minutes (or until golden brown) then cool on a wire rack

To Prepare the Coffee Whipped Cream

1. Place a mixing bowl and electric mixer beaters in the freezer
2. Combine the espresso and powdered sugar.
3. After the bowl and beaters become cold, use them to whip the cream on medium-high speed - gradually sprinkling in the espresso-sugar - until barely stiff peaks form. Refrigerate.

To Prepare the Custard Cream

1. In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook, stirring constantly, over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir 5-6 spoonfuls - one spoonful at a time - of the hot filling into eggs; return all to pan. Bring to a gentle boil, continue to stir, and cook until thick. (If undercooked, the custard will not set and you'll have pudding instead of pie filling.)
2. Remove from heat. Gently stir in butter and vanilla until incorporated. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.

To Prepare the Bananas Foster Caramel

1. Over medium heat, melt the butter and stir in the brown sugar. Continue stirring until the sugar is melted and begins to caramelize.
2. Turn the heat to low, stand back and add the rum (the mixture will steam and pop). Stir constantly until smooth.
3. Stir in the cream and the pinch of salt. Whisk until the mixture is completely smooth and bubbles slightly.

To Assemble the Pie

1. Pour the Bananas Foster caramel over the base of the crust. Swirl to coat evenly, and continue swirling until cool. (To prevent all the caramel from pooling in the middle.)
2. Arrange sliced bananas in caramel and top with additional caramel. Allow to cool.
3. Spread half of the custard on top of the caramel layer, arrange sliced bananas in custard, and spread remaining custard over bananas.
4. Spoon and smooth coffee whipped cream on top. Refrigerate 6 hours or overnight.