A copycat of the Dodo restaurant Banana Cream Cheese Pie. Layers of cheesecake, fresh bananas, homemade custard, whipping cream and topped with a warm caramel sauce. Good at the restaurant, amazing homemade!
Mix the crushed graham and Biscoff crumbs with melted butter and sugar. Press into the bottom and sides of a 10x2 inch pie plate. Bake for 10 minutes. Remove from the oven and set aside.
Combine room temperature cream cheese, eggs, sugar, vanilla and lemon juice in a bowl. Mix until smooth.
Pour into the crust.
Bake at 350 degrees for 30-40 minutes or until set in middle.
Remove and let cool completely or refrigerate, covered until the next day when assembling.
Place milk, sugar, cornstarch and salt in a heavy saucepan. Mix together with a whisk.
Turn heat to medium high and place the saucepan on heat. Cook mixture for about 5 minutes, whisking while cooking to prevent milk and sugar from burning. Let the mixture come to a gentle boil while stirring.
Remove from heat. Add the butter and vanilla to the custard.
Pour the mixture into a bowl and press a piece of plastic wrap onto the custard to prevent a film from forming on the top of the custard. Place in the refrigerator and let cool completely for about 1 hour.
Stir in whipping cream, butter and vanilla. Cool sauce completely. The sauce will thicken as it cools.
Cover and store in the fridge for up to three days. (I pour into a small jelly jar) Bring to room temperature and warm just before serving.
-Make sure to add the cornstarch to the pan of milk, sugar and salt while the milk is cold. If you try to add the cornstarch directly to the milk after it has been heated, the cornstarch will form lumps in the milk mixture.
-To temper the eggs is to add the hot liquid from the custard to the beaten eggs a little at a time in a slow stream. If you were to add the eggs directly to the hot custard, the eggs would curdle and your custard would be dotted with small pieces of scrambled egg. Slowly adding a bit of the hot custard to the egg will avoid issues with the egg cooking too quickly. When the custard has been added to the eggs slowly, it is safe to add the egg mixture back to the pan of warm custard and continue cooking.
- Some readers have reported their custard did not set up. I suspect this is because the custard was not cooked long enough, or the heat was turned up a bit too high. If you are concerned about custard not setting up, instead of the 1/4 cup plus 1 tablespoon, you may use 1/3 cup of cornstarch instead. It is slightly more than the called for 1/4 cup plus 1 tablespoon and will help thicken the filling a bit!