Banana Caramel Cream Pie

Mix flour, 2 tbsp sugar, and 1/4 tsp salt in a large bowl. Cut in cold butter until the mixture looks like coarse crumbs.

Stir in egg yolk and ice water until the dough just comes together.

Pat the dough into a disc, wrap in plastic, and refrigerate for 30 minutes.

Roll out the dough on a floured surface and transfer to a 9-inch pie dish. Crimp the edges decoratively.

Prick the bottom with a fork. Freeze for 15 minutes, then bake at 375°F (190°C) for 20-22 minutes until golden. Cool completely before filling.

In a medium saucepan, heat 2 cups whole milk and 3/4 cup sugar over medium heat, stirring until sugar dissolves.

ADULT HELPER: Bring to a gentle simmer, stirring often.

In a separate bowl, whisk 3 eggs. Slowly whisk in a ladleful of the hot milk mixture to temper the eggs.

Pour the tempered egg mixture back into the saucepan, whisking constantly.

ADULT HELPER: Cook over medium-low heat, stirring vigorously, until the mixture thickens and coats the back of a spoon (about 170°F / 76°C). Do not let it boil.

Remove from heat. Stir in 2 tbsp butter, 1 tsp vanilla, and 1/8 tsp salt until butter melts.

Strain through a fine-mesh sieve to remove any cooked egg bits. Cool to 100°F (38°C) or below before assembling, to avoid raising the temperature of the assembled pie into the danger zone.

ADULT HELPER: In a clean saucepan, heat 3 tbsp butter and 3/4 cup sugar over medium heat.

ADULT HELPER: Cook, without stirring, until the sugar turns a deep amber color (about 350°F / 175°C). Watch it carefully — it can burn fast!

ADULT HELPER: Carefully pour in 1/4 cup heavy cream (it will bubble aggressively). Stir until smooth.

ADULT HELPER: Remove from heat, stir in 1/4 tsp salt. Let cool until it thickens to a pourable but not runny consistency.

Slice 4 ripe bananas into 1/4-inch rounds.

Arrange half of the banana slices in an even layer on the bottom of the cooled pie crust.

Pour half of the warm vanilla cream filling over the bananas.

Add the remaining banana slices in another layer.

Pour the rest of the vanilla cream filling over the top.

Drizzle the cooled caramel sauce in swoops and rivers across the top.

Use a spatula to swirl the caramel gently into the cream for a marbled effect.

In a chilled bowl with a whisk or hand mixer, whip 1 cup heavy cream, 2 tbsp sugar, and 1/2 tsp vanilla to stiff peaks.

Spoon or pipe the whipped cream in big swoops over the caramel-topped pie.

Drizzle a few more ribbons of caramel sauce over the whipped cream.

Refrigerate the pie for at least 2 hours so the filling sets and the flavors meld.

Slice and serve cold. Watch the crowd go wild!