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Triple-Layer Infusion Banana Cream Pie with Molecular Gastronomy Elements Recipe

Triple-Layer Infusion Banana Cream Pie with Molecular Gastronomy Elements Recipe

Learn how to make this showstopping homemade triple-layer banana cream pie with impressive molecular gastronomy techniques. The best combination of traditional banana cream pie transformed with spherification, infusion, and gelification methods for an easy yet spectacular dessert that's guaranteed to impress.
Difficulty:
Advanced
Prep Time:
1 hour 30 mins
Cook Time:
25 mins plus 4 hours chilling
Serves:
1 pie (8 slices)
An overhead shot captures the architectural beauty of this triple-layer banana cream pie, with golden spherified caramel pearls glistening atop a cloud of vanilla bean foam. A cross-section reveals three distinct banana-infused layers: the buttery coconut-vanilla crust, creamy banana custard center, and translucent banana gel top layer. The pie rests on a minimalist black slate, with fresh banana slices and edible gold dust scattered deliberately alongside nitrogen-frozen banana chips. Soft diffused natural light highlights the varying textures while casting gentle shadows that emphasize the dimensional elements of the molecular components. A silver serving knife rests nearby, its tip revealing the perfect slice that showcases all three perfectly set layers.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Coconut-Vanilla Crust:</li><li class="ingredients-single-item">200g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">75g desiccated coconut</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">1 vanilla bean, seeds scraped</li><li class="ingredients-single-item">For the Banana Custard Layer:</li><li class="ingredients-single-item">4 ripe bananas (about 400g)</li><li class="ingredients-single-item">300ml whole milk</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">30g cornstarch</li><li class="ingredients-single-item">2g salt</li><li class="ingredients-single-item">For the Banana Gel Layer:</li><li class="ingredients-single-item">2 ripe bananas (about 200g)</li><li class="ingredients-single-item">100ml banana liqueur (or apple juice)</li><li class="ingredients-single-item">50ml lemon juice</li><li class="ingredients-single-item">50g sugar</li><li class="ingredients-single-item">5g agar-agar powder</li><li class="ingredients-single-item">For the Spherified Caramel:</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">30ml water</li><li class="ingredients-single-item">50ml heavy cream</li><li class="ingredients-single-item">2g sodium alginate</li><li class="ingredients-single-item">500ml water (for bath)</li><li class="ingredients-single-item">5g calcium chloride (or calcium lactate gluconate)</li><li class="ingredients-single-item">For the Vanilla Bean Foam:</li><li class="ingredients-single-item">200ml heavy cream</li><li class="ingredients-single-item">50g sugar</li><li class="ingredients-single-item">1 vanilla bean, seeds scraped</li><li class="ingredients-single-item">2g soy lecithin powder</li><li class="ingredients-single-item">For Garnish:</li><li class="ingredients-single-item">1 banana, thinly sliced</li><li class="ingredients-single-item">Edible gold dust (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">Immersion blender</li><li class="equipment-single-item">Digital thermometer</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Squeeze bottle</li><li class="equipment-single-item">Slotted spoon</li><li class="equipment-single-item">Handheld stick blender</li><li class="equipment-single-item">Silicon molds (optional for freezing banana slices)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the coconut-vanilla crust. Preheat your oven to 180°C. In a food processor, pulse the digestive biscuits and desiccated coconut until they reach a fine crumb consistency. The coconut adds a complementary tropical note that enhances the banana flavors throughout the pie.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Transfer the crumb mixture to a bowl and stir in the melted butter, sugar, and vanilla bean seeds until the mixture resembles wet sand. Press firmly and evenly into the bottom and up the sides of your pie dish. The butter acts as both a binding agent and flavor enhancer - make sure every crumb is moistened.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Bake the crust for 10-12 minutes until golden and fragrant. The toasting of the coconut intensifies its flavor through Maillard reaction. Cool completely on a wire rack - this prevents condensation from making your crust soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the banana custard layer, purée 3 bananas in a blender until completely smooth. In a medium saucepan, heat the milk and cream until steaming but not boiling (about 85°C). Meanwhile, whisk together the egg yolks, sugar, cornstarch, and salt in a heatproof bowl until pale and thick.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually whisk the hot milk mixture into the egg mixture to temper the eggs (this prevents scrambling). Return the entire mixture to the saucepan and cook over medium heat, whisking constantly, until thickened to a custard consistency that coats the back of a spoon (about 82-84°C). The cornstarch works with the egg proteins to create a stable gel network.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove from heat and immediately stir in the banana purée. Pass through a fine-mesh sieve to ensure a silky-smooth texture. Slice the remaining banana and fold the pieces into the custard. Pour into the cooled crust and smooth the surface. Cover with plastic wrap directly touching the surface (prevents skin formation) and refrigerate for at least 2 hours until set.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the banana gel layer, combine the bananas, banana liqueur, lemon juice, and sugar in a blender and process until smooth. Transfer to a saucepan, add the agar-agar powder and whisk thoroughly. The agar-agar, derived from seaweed, creates a firmer, clearer gel than gelatin.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bring the mixture to a boil and simmer for 2 minutes to fully activate the agar-agar (complete hydration requires boiling). Cool slightly until the mixture reaches about 40°C, then carefully pour over the set custard layer. Return to the refrigerator to set for another hour.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the spherified caramel, prepare a calcium bath by dissolving the calcium chloride in 500ml cold water. Set aside. In a clean, heavy-bottomed saucepan, combine sugar and 30ml water. Cook without stirring until it reaches a deep amber color (approximately 170°C). The caramelization process creates hundreds of new flavor compounds.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from heat and carefully add the heavy cream (it will bubble vigorously). Stir until smooth, then cool to room temperature. Blend in the sodium alginate with an immersion blender until fully incorporated. Transfer to a squeeze bottle.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Gently squeeze drops of the caramel mixture into the calcium bath. Let them sit for 2 minutes to form spheres. The sodium alginate reacts with the calcium ions to create a thin membrane around the liquid caramel. Carefully remove with a slotted spoon and rinse in plain water. Set aside on paper towels.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the vanilla bean foam, combine the cream, sugar, and vanilla bean seeds in a bowl. Add the soy lecithin powder, which acts as an emulsifier that traps air bubbles in the liquid. Use a stick blender with the head just touching the surface to incorporate air until a stable foam forms.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>To assemble, top the set pie with the vanilla foam, creating gentle peaks and valleys with a spoon. Arrange the caramel spheres across the surface. They should burst in the mouth, releasing their liquid center when eaten.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Garnish with fresh banana slices arranged in a decorative pattern and a light dusting of edible gold dust if using. Serve immediately after final assembly for the most dramatic presentation and textural contrast. The pie base can be prepared up to 24 hours in advance, but the foam and spheres should be added just before serving.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Triple-Layer Infusion Banana Cream Pie with Molecular Gastronomy Elements?

This advanced dessert uses digestive biscuits, coconut, bananas, dairy (milk, cream, butter), eggs, sugar, agar-agar, sodium alginate, calcium chloride, soy lecithin, vanilla beans, and optional banana liqueur and edible gold dust for a spectacular presentation.

How to cook Triple-Layer Infusion Banana Cream Pie with Molecular Gastronomy Elements at home?

Learn how to cook Triple-Layer Infusion Banana Cream Pie with Molecular Gastronomy Elements by creating distinct layers: a coconut-vanilla crust, banana custard filling, and translucent gel topping. Master molecular techniques like spherification for caramel pearls and lecithin-stabilised vanilla foam for a showstopping dessert that combines traditional flavours with avant-garde presentation.

What are spherified caramel pearls and how do they enhance a banana dessert?

Spherified caramel pearls are liquid caramel encased in a thin gel membrane created through a chemical reaction between sodium alginate and calcium. They burst in the mouth, releasing liquid caramel that contrasts beautifully with the creamy banana elements, adding texture, visual appeal, and flavour complexity.

Can I substitute the molecular gastronomy ingredients with more accessible alternatives?

Yes, you can simplify this recipe by replacing spherified caramel with traditional caramel sauce, using gelatin instead of agar-agar for the gel layer, and creating a standard whipped cream topping rather than a lecithin-stabilised foam while still maintaining delicious banana flavours.

How far in advance can I prepare components of this three-layer banana cream pie?

The crust and custard layers can be prepared up to 24 hours ahead and refrigerated. The banana gel layer should be added at least 4 hours before serving. However, the foam and caramel spheres are best prepared just before serving to maintain their texture and dramatic presentation.

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The best combination of traditional banana cream pie transformed with spherification, infusion, and gelification methods for an easy yet spectacular dessert that's guaranteed to impress.", "prepTime": "PT1H30M", "cookTime": "PT25M", "totalTime": "PT5H55M", "keywords": "molecular gastronomy dessert, banana cream pie, spherification technique, gourmet dessert, advanced baking", "recipeYield": "8", "recipeCategory": "Dessert", "recipeCuisine": "Modern American", "nutrition": { "@type": "NutritionInformation", "calories": "425 calories", "carbohydrateContent": "49 g", "proteinContent": "5 g", "fatContent": "24 g", "saturatedFatContent": "15 g", "cholesterolContent": "185 mg", "sodiumContent": "210 mg", "sugarContent": "32 g", "servingSize": "1 slice" }, "recipeIngredient": [ "200g digestive biscuits (or graham crackers)", "75g desiccated coconut", "100g unsalted butter, melted", "30g granulated sugar", "1 vanilla bean, seeds scraped", "4 ripe bananas (about 400g)", "300ml whole milk", "200ml double cream", "100g granulated sugar", "4 large egg yolks", "30g cornstarch", "2g salt", "2 ripe bananas (about 200g)", "100ml banana liqueur (or apple juice)", "50ml lemon juice", "50g sugar", "5g agar-agar powder", "100g granulated sugar", "30ml water", "50ml heavy cream", "2g sodium alginate", "500ml water (for bath)", "5g calcium chloride (or calcium lactate gluconate)", "200ml heavy cream", "50g sugar", "1 vanilla bean, seeds scraped", "2g soy lecithin powder", "1 banana, thinly sliced", "Edible gold dust (optional)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Make the crust", "text": "Begin with the coconut-vanilla crust. Preheat your oven to 180°C. In a food processor, pulse the digestive biscuits and desiccated coconut until they reach a fine crumb consistency. The coconut adds a complementary tropical note that enhances the banana flavors throughout the pie." }, { "@type": "HowToStep", "name": "Prepare crust mixture", "text": "Transfer the crumb mixture to a bowl and stir in the melted butter, sugar, and vanilla bean seeds until the mixture resembles wet sand. Press firmly and evenly into the bottom and up the sides of your pie dish. The butter acts as both a binding agent and flavor enhancer - make sure every crumb is moistened." }, { "@type": "HowToStep", "name": "Bake the crust", "text": "Bake the crust for 10-12 minutes until golden and fragrant. The toasting of the coconut intensifies its flavor through Maillard reaction. Cool completely on a wire rack - this prevents condensation from making your crust soggy." }, { "@type": "HowToStep", "name": "Prepare banana custard", "text": "For the banana custard layer, purée 3 bananas in a blender until completely smooth. In a medium saucepan, heat the milk and cream until steaming but not boiling (about 85°C). Meanwhile, whisk together the egg yolks, sugar, cornstarch, and salt in a heatproof bowl until pale and thick." }, { "@type": "HowToStep", "name": "Make custard", "text": "Gradually whisk the hot milk mixture into the egg mixture to temper the eggs (this prevents scrambling). Return the entire mixture to the saucepan and cook over medium heat, whisking constantly, until thickened to a custard consistency that coats the back of a spoon (about 82-84°C). The cornstarch works with the egg proteins to create a stable gel network." }, { "@type": "HowToStep", "name": "Finish custard layer", "text": "Remove from heat and immediately stir in the banana purée. Pass through a fine-mesh sieve to ensure a silky-smooth texture. Slice the remaining banana and fold the pieces into the custard. Pour into the cooled crust and smooth the surface. Cover with plastic wrap directly touching the surface (prevents skin formation) and refrigerate for at least 2 hours until set." }, { "@type": "HowToStep", "name": "Prepare banana gel", "text": "For the banana gel layer, combine the bananas, banana liqueur, lemon juice, and sugar in a blender and process until smooth. Transfer to a saucepan, add the agar-agar powder and whisk thoroughly. The agar-agar, derived from seaweed, creates a firmer, clearer gel than gelatin." }, { "@type": "HowToStep", "name": "Set the gel layer", "text": "Bring the mixture to a boil and simmer for 2 minutes to fully activate the agar-agar (complete hydration requires boiling). Cool slightly until the mixture reaches about 40°C, then carefully pour over the set custard layer. Return to the refrigerator to set for another hour." }, { "@type": "HowToStep", "name": "Prepare calcium bath", "text": "For the spherified caramel, prepare a calcium bath by dissolving the calcium chloride in 500ml cold water. Set aside. In a clean, heavy-bottomed saucepan, combine sugar and 30ml water. Cook without stirring until it reaches a deep amber color (approximately 170°C). The caramelization process creates hundreds of new flavor compounds." }, { "@type": "HowToStep", "name": "Make caramel mixture", "text": "Remove from heat and carefully add the heavy cream (it will bubble vigorously). Stir until smooth, then cool to room temperature. Blend in the sodium alginate with an immersion blender until fully incorporated. Transfer to a squeeze bottle." }, { "@type": "HowToStep", "name": "Create caramel spheres", "text": "Gently squeeze drops of the caramel mixture into the calcium bath. Let them sit for 2 minutes to form spheres. The sodium alginate reacts with the calcium ions to create a thin membrane around the liquid caramel. Carefully remove with a slotted spoon and rinse in plain water. Set aside on paper towels." }, { "@type": "HowToStep", "name": "Make vanilla foam", "text": "For the vanilla bean foam, combine the cream, sugar, and vanilla bean seeds in a bowl. Add the soy lecithin powder, which acts as an emulsifier that traps air bubbles in the liquid. Use a stick blender with the head just touching the surface to incorporate air until a stable foam forms." }, { "@type": "HowToStep", "name": "Assemble the pie", "text": "To assemble, top the set pie with the vanilla foam, creating gentle peaks and valleys with a spoon. Arrange the caramel spheres across the surface. They should burst in the mouth, releasing their liquid center when eaten." }, { "@type": "HowToStep", "name": "Finish and serve", "text": "Garnish with fresh banana slices arranged in a decorative pattern and a light dusting of edible gold dust if using. Serve immediately after final assembly for the most dramatic presentation and textural contrast. The pie base can be prepared up to 24 hours in advance, but the foam and spheres should be added just before serving." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabella Garcia", "datePublished": "2023-05-25", "reviewBody": "Perfect blend of science and flavor! This recipe challenged my baking skills but the results were absolutely worth it. The spherified caramel pearls were like little flavor bombs that impressed everyone at my dinner party.", "name": "Science Meets Deliciousness", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2023-06-10", "reviewBody": "Worth the effort for special occasions! I made this for my wife's birthday and she was amazed. The three distinct banana layers created such a complex flavor profile, and the molecular techniques weren't as intimidating as I expected.", "name": "Special Occasion Showstopper", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2023-06-15", "reviewBody": "Banana flavor on another level! The combination of fresh bananas, banana liqueur, and the different textures from the custard, gel, and foam created the most intensely banana dessert I've ever tasted. My guests couldn't stop talking about it.", "name": "Banana Flavor Explosion", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sofia Mendoza", "datePublished": "2023-07-02", "reviewBody": "My guests were absolutely speechless! This pie combines traditional elements with such innovative techniques. The spherification process was fascinating to execute, and the final presentation looked like something from a high-end restaurant. Definitely transformed my baking confidence!", "name": "Restaurant-Quality Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2023-07-20", "reviewBody": "Molecular techniques surprisingly manageable! I was intimidated at first but the clear instructions made this achievable. The contrast between the creamy custard, firm gel layer, and those bursting caramel spheres creates such an amazing textural experience. Best weekend project for serious bakers!", "name": "Achievable Molecular Gastronomy", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/triple-layer-infusion-banana-cream-pie-with-molecular-gastronomy-elements-recipe" }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Triple-Layer Infusion Banana Cream Pie with Molecular Gastronomy Elements?", "acceptedAnswer": { "@type": "Answer", "text": "This advanced dessert uses digestive biscuits, coconut, bananas, dairy (milk, cream, butter), eggs, sugar, agar-agar, sodium alginate, calcium chloride, soy lecithin, vanilla beans, and optional banana liqueur and edible gold dust for a spectacular presentation." } }, { "@type": "Question", "name": "How to cook Triple-Layer Infusion Banana Cream Pie with Molecular Gastronomy Elements at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Triple-Layer Infusion Banana Cream Pie with Molecular Gastronomy Elements by creating distinct layers: a coconut-vanilla crust, banana custard filling, and translucent gel topping. Master molecular techniques like spherification for caramel pearls and lecithin-stabilised vanilla foam for a showstopping dessert that combines traditional flavours with avant-garde presentation." } }, { "@type": "Question", "name": "What are spherified caramel pearls and how do they enhance a banana dessert?", "acceptedAnswer": { "@type": "Answer", "text": "Spherified caramel pearls are liquid caramel encased in a thin gel membrane created through a chemical reaction between sodium alginate and calcium. They burst in the mouth, releasing liquid caramel that contrasts beautifully with the creamy banana elements, adding texture, visual appeal, and flavour complexity." } }, { "@type": "Question", "name": "Can I substitute the molecular gastronomy ingredients with more accessible alternatives?", "acceptedAnswer": { "@type": "Answer", "text": "Yes, you can simplify this recipe by replacing spherified caramel with traditional caramel sauce, using gelatin instead of agar-agar for the gel layer, and creating a standard whipped cream topping rather than a lecithin-stabilised foam while still maintaining delicious banana flavours." } }, { "@type": "Question", "name": "How far in advance can I prepare components of this three-layer banana cream pie?", "acceptedAnswer": { "@type": "Answer", "text": "The crust and custard layers can be prepared up to 24 hours ahead and refrigerated. The banana gel layer should be added at least 4 hours before serving. However, the foam and caramel spheres are best prepared just before serving to maintain their texture and dramatic presentation." } } ] }