This cream pie recipe is better than banana cream pie or caramel cream pie alone; it’s got both! Shavuot recipes don’t get any better than this.
1/2 cup sugar
3 tablespoons cornstarch
2 cups whole milk
Yolks of 3 large eggs
1 teaspoon vanilla extract
6 ounces semisweet baking chocolate, coarsely chopped
1 chocolate cookie crust
2 large, ripe bananas
1 cup whipping cream
1/3 cup caramel sauce or dulce de leche
1/2 cup plus 2 tablespoons toffee crunch chocolate, crumbled (like Viennese crunch)
Whisk sugar and cornstarch in a medium saucepan to blend. Gradually whisk in milk, and then egg yolks. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and, stirring gently, cook 2 minutes to cook yolks. Remove from heat and stir in vanilla. Add chocolate and let stand 1 minute to melt, then whisk until blended. Refrigerate 15 minutes until slightly cooled.
Spread 1/3 cup chocolate custard over bottom of crust. Peel and thinly slice bananas; arrange over custard. Spread with remaining custard. Place plastic wrap directly on surface and refrigerate at least 5 hours or up to 1 day.
Up to 3 hours before serving: Beat whipped cream until stiff peaks form. Add the caramel and combine completely.
Liked this caramel chocolate banana cream pie recipe? Try another of our Shavuot recipes for dessert.