Chocolate Caramel Banana Cream Pie

Directions

1. Slice bananas into approx 1/4-inch thick slices and pile them into an even layer in the pie crust
2. In a medium saucepan over medium-high heat, combine sugar and water and cook until sugar is bubbling and has taken on a golden amber color, about 10 minutes (depending on the temperature of your stovetop). Add in butter. Sugar will sizzle, then butter will melt right in.
3. Working carefully, pour in 1 1/2 cups of the milk to the hot sugar mixture. The caramel will seize up, but will remelt fairly quickly. Stir occasionally to help caramel melt.
4. Meanwhile, whisk together remaining 1/2 cup milk, cornstarch and egg in a medium bowl. When the caramel has melted into the milk in the sauce pan, very gradually stream it into the cornstarch mixture, whisking constantly. Pour the mixture through a strainer and transfer the milk mixture back into the saucepan.
5. Continue to cook pudding over medium heat until it just comes to a boil. Cook for about 1 minute, stirring constantly. The pudding will thicken substantially. Whisk in vanilla extract.
6. Pour immediately over the sliced bananas in the pie crust. Chill in refrigerator until pudding is chilled and set, at least 2 hours.
7. I highly recommend drizzling with chocolate and caramel sauces.!