CARAMEL BANANA CREAM PIE
Caramel banana cream pie has a delicious graham cracker crust, followed by a caramel layer, topped by banana pudding and whipped cream for a delicious twist on traditional banana cream pie!
Provided by Aimee
Number Of Ingredients 10
Steps:
- Crush your graham crackers into a fine crumb. (It should make about 1½ cups).
- Mix together the sugar with the graham cracker crumb in a medium sized bowl.
- Pour the melted butter over the top of the crumb and mix it all together until you have a nice sandy mixture.
- Pour the crust mixture into the bottom of a 9 inch pie crust pan and press down evenly on the bottom and up the edges of the pan.
- Cut the bananas into slices and lay them over your graham cracker crust.
- Combine the caramels and heavy cream in a small sauce pan. Heat over medium until the caramels are melted and smooth, stirring the whole time.
- Pour the caramel over the banana slices. (You can save about 1/4 cup of the caramel to reheat later and pour over the pie)
- Add the pudding mixes into a large bowl and add the milk and stir it together for a couple of minutes, until combined.
- Add 1 cup of the cool whip to the pudding mixture and fold it into the pudding.
- Pour the pudding mixture over caramel and smooth it across the top top. Place it in the fridge to set for at least 4 hours.
- Top with remaining cool whip and additional bananas before serving.
- Drizzle with remaining caramel sauce (reheated) if desired.
Nutrition Facts : Carbohydrate 100 g, Protein 7 g, Fat 17 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 35 mg, Sodium 680 mg, Fiber 2 g, Sugar 73 g, Calories 560 kcal, UnsaturatedFat 6 g, ServingSize 1 serving
BANANA CARAMEL CREAM PIE
Make and share this Banana Caramel Cream Pie recipe from Food.com.
Provided by Food.com
Categories Pie
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- For the pie:.
- In a heavy-bottomed medium saucepan, mix together the sugar, salt, cornstarch, and flour. Over medium-low heat, slowly whisk in the milk.
- In a separate mixing bowl, beat the egg yolks. Once the pastry cream starts to boil, transfer 1/2 cup of the pastry cream to the egg yolks and whisk to temper. Return the mixture to the saucepan. Continue whisking until the mixture coats the back of a spoon and is smooth and thick. Strain.
- Remove from the heat and stir in the butter, and vanilla. Stir in 1 cup sliced bananas. Allow the mixture to cool.
- Stir the custard to loosen, if necessary. Cover the bottom of the prepared crust with more sliced bananas and drizzle with 1/4 cup Salted Caramel Sauce. Top with half of the sliced bananas, then 1 cup custard, covering the bananas completely. Repeat layering with the remaining bananas and the remaining custard. Chill the banana cream pie until the filling is set, about 2 hours.
- For the topping:
- In a medium bowl, whip the cream until soft peaks form. Add the sugar, and vanilla and whip until stiff peaks form.
- Top the chilled pie with the fresh whipped cream. Drizzle with additional Caramel Sauce, just before serving.
- Perfect Pie Dough:.
- Preheat the oven to 425 degrees F.
- In a mixing bowl, mix together the flour, sugar, salt and vanilla; cut or work the butter into the flour mixture with your fingers or a cold pastry cutter until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
- Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Wrap the dough in plastic wrap, flatten and refrigerate for at least 15 minutes.
- Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
- Bake the pie crust until the edges are brown and golden, about 15 minutes. Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.
- Yield: 1 (9-inch) pie crust.
- Salted Caramel Sauce:.
- In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
- Remove from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt, to taste. Transfer the caramel to a dish and cool.
- Yield: 1 1/2 cups sauce.
- Cook's Note:
- This recipe will last in the refrigerator for up to 2 weeks. Reheat before serving.
BANANA CREAM-CARAMEL PIE
As if caramel and sliced bananas weren't scrumptious enough, this no-bake cream pie also features chocolate and walnuts. Now it's over-the-top scrumptious.
Provided by My Food and Family
Categories Home
Time 4h25m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Spread bananas onto bottom of crust; top with nuts and caramel topping.
- Beat pudding mix and milk in large bowl with whisk 2 min. Stir in half the COOL WHIP; spoon into crust.
- Microwave chocolate in medium microwaveable bowl on HIGH 1-1/2 min. or until melted, stirring every 45 sec. Whisk in remaining COOL WHIP; cool slightly. Spread over pie. Refrigerate 4 hours.
Nutrition Facts : Calories 380, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 2.8304 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
SO EASY BANANA CARAMEL CREAM PIE (NO BAKE)
This pie is *SO* good and so easy to make, and to make it even more simple purchase a ready-made vanilla wafer crust, or a graham cracker crust, or just make your own. I always make two of these as I end up by eating almost one myself, it is THAT good!
Provided by Kittencalrecipezazz
Categories Pie
Time 10m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Layer the banana slices evenly over the bottom of the prepared crust.
- Drizzle the caramel topping over the bananas.
- Beat the whipping cream with sugar and vanilla until very stiff.
- Spread over the banana slices, swirling to make a decorative pattern.
- Sprinkle the chopped Skor pieces on top or around the edges of the whipping cream.
- Chill for a minimum of 1 hour before serving.
- Delicious!
BANANA CARAMEL CREAM PIE
Steps:
- In a heavy-bottomed medium saucepan, mix together the sugar, salt, cornstarch, and flour. Over medium-low heat, slowly whisk in the milk.
- In a separate mixing bowl, beat the egg yolks. Once the pastry cream starts to boil, transfer 1/2 cup of the pastry cream to the egg yolks and whisk to temper. Return the mixture to the saucepan. Continue whisking until the mixture coats the back of a spoon and is smooth and thick. Strain.
- Remove from the heat and stir in the butter, and vanilla. Stir in 1 cup sliced bananas. Allow the mixture to cool.
- Stir the custard to loosen, if necessary. Cover the bottom of the prepared crust with more sliced bananas and drizzle with 1/4 cup Salted Caramel Sauce. Top with half of the sliced bananas, then 1 cup custard, covering the bananas completely. Repeat layering with the remaining bananas and the remaining custard. Chill the banana cream pie until the filling is set, about 2 hours.
- For the topping: In a medium bowl, whip the cream until soft peaks form. Add the sugar, and vanilla and whip until stiff peaks form.
- Top the chilled pie with the fresh whipped cream. Drizzle with additional caramel sauce, just before serving.
- For the Perfect Pie Dough:
- Preheat the oven to 425 degrees F.
- In a mixing bowl, mix together the flour, sugar, salt and vanilla; cut or work the butter into the flour mixture with your fingers or a cold pastry cutter until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
- Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Wrap the dough in plastic wrap, flatten and refrigerate for at least 15 minutes.
- Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
- Bake the pie crust until the edges are brown and golden, about 15 minutes. Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.
- Yield: 1 (9-inch) pie crust
- To make the salted caramel sauce:
- In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
- Remove from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt, to taste. Transfer the caramel to a dish and cool.
- Cook's Note: This recipe will last in the refrigerator for up to 2 weeks. Reheat before serving.
- Yield: 1 1/2 cups sauce
CHOCOLATE-CARAMEL BANANA ICE CREAM PIE
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the crust: Preheat the oven to 350 degrees F. Pulse the graham crackers, butter, sugar and vanilla in a food processor until fine crumbs form. Press evenly into the bottom and up the side of a 9-inch pie plate. Bake until firm, about 15 minutes; let cool completely.
- Make the filling: Put the chocolate and 1/4 cup ice cream in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the mixture is almost melted; whisk until smooth. Beat the remaining ice cream in a large bowl with a mixer on medium-high speed until fluffy but not melted, about 3 minutes; beat in the chocolate mixture. Freeze until firm, about 1 hour.
- Meanwhile, arrange the banana slices in the pie crust. Spread the dulce de leche over the bananas and freeze until cold, about 30 minutes. Scoop the ice cream over the bananas and dulce de leche and smooth with a rubber spatula. Freeze until very firm, 4 hours.
- Make the glaze: Bring the heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and whisk in the chocolate and corn syrup until melted and smooth. Let cool, whisking occasionally, until spreadable, about 15 minutes. Slowly pour the glaze over the ice cream; return to the freezer until set. Let the pie soften 10 minutes at room temperature before slicing.
SALTED CARAMEL BANANA PUDDING PIE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 6h30m
Yield 1 (9-inch) pie
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Put the vanilla wafers in a food processor and pulse until the cookies are finely crushed. Reserve 1/2 cup to layer in and to top the pie. Pour the remaining crumbs in a 9-inch pie plate. Pour the melted butter over the top and, using a spoon or your hands, combine the ingredients. Press the mixture in the bottom and up the sides and onto the lip of the pie plate. Bake until lightly browned, 10 to 12 minutes. Remove to a wire rack and cool completely, about 30 minutes.
- Peel and slice the bananas, adding them to a bowl. Stir the salt into the caramel sauce and toss the banana slices with the salted caramel. Arrange some banana slices evenly over the bottom of the crust. Spread half of the warm Vanilla Pudding over the bananas, top with some more crushed vanilla wafers (reserving some for garnish) and more caramel-coated bananas. Spread the remaining Vanilla Pudding over the top.
- In a large bowl, whip the cream until stiff peaks are just about to form. Add the almond extract and sugar and beat until peaks form. Make sure not to overbeat, or the cream will become lumpy and butter-like. Spread the whipped cream over the pie. Just before serving, garnish with a caramel swirl and the rest of the crushed vanilla wafers.
- Combine the sugar and 1/3 cup water in a medium heavy-bottomed saucepan. This is the only time you can stir the sugar. If you stir it while it's cooking, it turns to rock candy. Place the saucepan over medium to low heat until the sugars start to dissolve, 5 to 10 minutes. Then turn the heat up to medium-high and cook until the sugar starts to caramelize, 5 to 7 minutes. Do not stir while this is happening. You've got to watch the pot, because it goes from caramel to burnt really quickly. And be careful, the mixture is extremely hot!
- Turn off the heat and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify. Just give it more time to liquefy again-trust me!
- Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.
- 3 cups.
- In a bowl, whisk together the sugar and flour until all of the lumps are gone. Once it is a fine powder, whisk in the egg yolks and whole eggs and continue whisking until a smooth paste is formed. Slowly whisk in 1 cup milk, and once this is incorporated add the remaining 1 cup milk. Transfer the mixture to a saucepan and cook over medium heat, whisking constantly, until it reaches the thickness of chilled pudding, 10 to 15 minutes. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when the whisk is lifted.) Remove from the heat and stir in the vanilla.
BOURBON CARAMEL-BANANA CREAM PIE
Butter, bourbon and brown sugar give this banana cream pie its yummy caramel flavor. If you want to knock their socks off, this is the dessert to make!
Provided by My Food and Family
Categories Home
Time 2h11m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Prepare and bake pie crust in 9-inch pie plate as directed on package for one-crust baked shell. Cool.
- Meanwhile, melt butter in saucepan on medium heat. Add sugar; cook and stir 3 min. or until melted. Remove from heat; stir in bourbon. Cool.
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in sour cream. Let stand 5 min.
- Slice bananas; place in crust. Top with caramel sauce, pudding mixture and COOL WHIP. Refrigerate 1 hour.
Nutrition Facts : Calories 420, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 35 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
BANANA CREAM PIE
Made from our farm-fresh dairy products, this pie was a sensational creamy treat any time Mom served it. Her recipe is a real treasure, and I've never found one that tastes better! -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly. , Slice bananas into crust; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. If desired, garnish with whipped cream and additional sliced bananas.
Nutrition Facts : Calories 338 calories, Fat 14g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 236mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
BANANA CREAM PIE RECIPE
Look no further for a delicious Banana Cream Pie recipe. We think this Banana Cream Pie Recipe was a 10 all on its own. But we decided to go for 11 by giving it an extra layer of creamy goodness and a drizzle of caramel on top.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Arrange banana slices on bottom of crust.
- Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Pour into crust.
- Refrigerate 4 hours or until firm. Top with remaining COOL WHIP just before serving. Drizzle with caramel topping.
Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 4.1023 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 0.5836 g, Sugar 0 g, Protein 3 g
BANANA CARAMEL PIE I
Thick, gooey caramel layered over sweet, refreshing bananas and topped with rich, crunchy toffee bits make this a pie worth writing home about!
Provided by SAUNDRA
Categories Desserts Pies Custard and Cream Pie Recipes Banana Pie Recipes
Time 4h45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour the condensed milk into a small baking dish, and cover with aluminum foil. Place the dish in a larger baking pan. Pour boiling water into the larger pan so it surrounds the smaller dish and comes half way up the sides. Place in preheated oven. Bake 1 hour, stirring twice, until milk turns light brown, thick, and caramelized.
- Slice the bananas and arrange on bottom of the graham cracker crust. Pour caramelized milk over bananas, and cool 30 minutes in the refrigerator.
- Place the heavy cream in a medium bowl, and whip until soft peaks form. Gradually add the confectioners' sugar; and continue whipping until stiff peaks form. Spread whipped cream over cooled caramel. Sprinkle with crushed toffee. Chill 3 hours before serving.
Nutrition Facts : Calories 495.7 calories, Carbohydrate 64.5 g, Cholesterol 62.6 mg, Fat 25.1 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 12.8 g, Sodium 254.8 mg, Sugar 51.7 g
BANANA-DULCE DE LECHE PIE (BANANA-CARAMEL PIE)
This is a great dessert. You may substitute commercial caramel ice cream topping for the dulce de leche for a quicker preparation, but the homemade dulce de leche is worth the work and time.
Provided by Maria Padin
Categories World Cuisine Recipes Latin American Mexican
Time 4h20m
Yield 8
Number Of Ingredients 7
Steps:
- To make dulce de leche, place the unopened can of sweetened condensed milk in a saucepan, and add enough water to cover half-way up the can. Place the saucepan over medium-high heat and bring to a boil. Cook for 3 hours, adding more water as necessary. Remove from heat and cool.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the graham cracker crumbs with the butter in a mixing bowl until evenly blended. Press the crumb mixture evenly into a 9 inch pie plate.
- Bake pie crust in preheated oven until lightly browned, 10-15 minutes. Remove from oven, and cool on a wire rack.
- Open the can of dulce de leche, and pour half, or about 3/4 cup, over the pie crust. Slice the bananas and arrange half in a layer over the dulce de leche filling. Pour the remaining dulce de leche over the bananas. Top with remaining banana slices.
- Pour the whipping cream into a mixing bowl, and beat until soft peaks form. Add the sugar and vanilla extract; continue beating until stiff peaks form. Spoon the whipped cream over the bananas. Chill at least 1 hour before serving.
Nutrition Facts : Calories 518.7 calories, Carbohydrate 51.4 g, Cholesterol 108.3 mg, Fat 33.5 g, Fiber 1.8 g, Protein 6.3 g, SaturatedFat 20.5 g, Sodium 225.1 mg, Sugar 39.1 g
BANANA CARAMEL CHOCOLATE PIE
Categories Food Processor Chocolate Dessert Bake Freeze/Chill Kid-Friendly Banana Walnut Spring Chill Gourmet Small Plates
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Make shell:
- Preheat oven to 350°F.
- Into a food processor crumble graham crackers and grind to fine crumbs (you should have about 1 1/3 cups crumbs). Add walnuts, sugar, butter, and salt and pulse motor until nuts are finely chopped. Press crumb mixture evenly onto bottom and side of a glass 10- by 2-inch deep dish pie plate and bake in middle of oven 8 minutes. Cool shell in plate on rack.
- In a dry heavy 3-quart saucepan cook granulated sugar over moderate heat, stirring with fork, until melted and cook without stirring, swirling pan, until a golden caramel. Add corn syrup and boil over moderate heat, stirring until combined well. Add 2/3 cup cream (caramel will steam and harden) and boil, stirring occasionally, until a candy thermometer registers 210°F. Stir cornstarch mixture and stir into caramel. Boil caramel, stirring constantly, 1 minute and remove pan from heat. When caramel stops bubbling, stir in vanilla and pour into shell. Sprinkle chocolate chips evenly over hot caramel and cool completely. Pie may be prepared up to this point 1 day ahead and chilled, covered.
- Peel bananas and slice thin. Arrange bananas evenly over chocolate layer. In a bowl beat remaining cup cream until thickened and beat in confectioners' sugar. Beat cream until it holds stiff peaks and spread over bananas.
- Sprinkle chocolate curls over pie and chill, uncovered, in freezer 30 minutes, so pie can be cut easily.
BANANA CREAM PIE WITH SALTY BOURBON CARAMEL
Provided by Ashley Christensen
Categories Bourbon Milk/Cream Dairy Dessert Banana Peanut Family Reunion Potluck Bon Appétit Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 32
Steps:
- For peanut crust:
- Preheat oven to 350°F. Pulse peanuts in a food processor until coarsely ground. Transfer 1/4 cup ground nuts to a small bowl; cover and set aside for garnish. Pulse remaining peanuts until peanut butter forms, about 2 minutes.
- Whisk flour, salt, and baking soda in a medium bowl. Using an electric mixer, beat both sugars, peanut butter, and butter until well combined and mixture resembles wet sand, 2-3 minutes. Beat in egg yolk and vanilla, occasionally scraping down sides of bowl, until well blended, about 3 minutes (mixture will be clumpy). Gradually add dry ingredients; beat just to combine (mixture will be crumbly; do not overmix or crust will be tough). Gather dough with your hands, place in pie dish, and press evenly onto bottom and up sides of dish. Bake until edges are deep golden brown, 15-17 minutes. Let cool on a wire rack. DO AHEAD: Can be made 2 days ahead. Cover tightly.
- For vanilla pastry cream:
- Bring milk and cream to a simmer in a medium saucepan. Meanwhile, whisk sugar, cornstarch, flour, and salt in a large mixing bowl. Add egg yolks; whisk until smooth (mixture will be very thick). Whisking constantly, gradually add milk mixture to yolk mixture. Return to saucepan and cook over medium-low heat, whisking constantly, until thick, 2-3 minutes. Transfer to a blender with butter and vanilla. Purée until smooth, 1-2 minutes. Transfer to a medium bowl; press plastic wrap directly onto surface of pastry cream. Chill until set, at least 2 hours. DO AHEAD: Can be made 2 days ahead.
- For assembly:
- Using an electric mixer or whisk, beat 1/2 cup cream and powdered sugar until medium-stiff peaks form. Cover and chill.
- Stir sugar, 1 tablespoon bourbon, corn syrup, and 1 tablespoon water in a medium deep saucepan over medium-low heat until sugar dissolves. Increase heat, bring to a boil without stirring, and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar is deep amber in color, 6-8 minutes. Remove caramel from heat; whisk in remaining 1/4 cup cream, butter, and salt (mixture will bubble vigorously). Let cool for 5 minutes; whisk in remaining 1/2 tablespoon bourbon and vanilla. Let bourbon caramel cool slightly. DO AHEAD: Whipped cream and bourbon caramel can be made 2 hours ahead. Rewhisk whipped cream before serving. Let bourbon caramel stand at room temperature.
- Spread 1/4 cup vanilla pastry cream evenly over bottom of peanut crust. Slice bananas into 1/4"-thick rounds. Layer half of the bananas over pastry cream. Top with 1 1/2 cups pastry cream. Arrange remaining bananas over; top bananas with remaining pastry cream. Garnish with whipped cream and reserved ground peanuts. Serve with bourbon caramel.
BANANA CREAM PIE WITH CARAMEL DRIZZLE
I got this recipe from Ladies Home Journal. It looks delicious and rich! Looks like a pretty delicate recipe, so I would recommend following it to a tee!
Provided by ChipotleChick
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Make crust: Heat oven to 350.
- In a large bowl, cream the ingredients together with your hands until well mixed.
- Press the mixture into a 9" pie plate and bake until brown, 12-15 minutes.
- Remove from oven and cool completely before filling.
- Make filling: Whisk together egg yolks, cornstarch, and 1 cup heavy cream in a small bowl.
- Set aside.
- Combine remaining cream, sugar and vanilla in a large, heavy bottomed saucepan over medium heat.
- Whisk to dissolve the sugar and bring to a gentle boil, will take about 10 minutes.
- Slowly add egg yolk mixture, stirring constantly until it thickens, about 5 minutes.
- Transfer filling into a glass bowl.
- Press a piece of plastic wrap onto the surface of the mixture and cool completely at room temperature.
- When cool, whisk briskly until custard is thick and creamy.
- Pour into prepared pie crust.
- Make caramel: In a small, heavy bottomed saucepan, bring sugar and water to a boil, stirring constantly.
- Continue cooking, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, about 10-15 minutes.
- Remove from heat.
- Carefully and slowly stir in cream, return pan to high heat, and boil the sauce until it becomes a think syrup, about 2 minutes.
- Cool to room temperature.
- Make whipped cream: Beat ingredients in medium mixer bowl on medium high speed until soft peaks form.
- Using a rubber spatula, spread the whipped cream evenly over the pie.
- Drizzle caramel over the top.
BANANA CREAM PIE I
Banana Cream Pie is one of the yummiest things on earth and this is a great one.
Provided by Ruby Pfeffer
Categories Desserts Pies Custard and Cream Pie Recipes Banana Pie Recipes
Time 1h42m
Yield 8
Number Of Ingredients 9
Steps:
- In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
- Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
- Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 47.2 g, Cholesterol 89.3 mg, Fat 11.1 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 4.9 g, Sodium 223.8 mg, Sugar 29.6 g
EASY BANANA CARAMEL CAFE CREAM PIE
Coffee, pudding and a ripe banana give this luscious (and easy!) cream pie its extraordinary flavor.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Arrange banana slices on bottom of crust.
- Mix milk and coffee granules in medium bowl until blended. Add pudding mixes; beat with whisk 1 min. (Mixture will be thick.) Stir in half of the COOL WHIP; spoon into crust.
- Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP and caramel topping.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
EASY BANANA CARAMEL PIE -ONLY 5 INGREDIENTS!!
This is so simple and easy. It is a huge hit with our families and is always requested at family gatherings. I usually keep a couple of cans of boiled condensed milk in my fridge around the holidays for last minute pies! The banana and caramel combo will melt in your mouth!
Provided by ItalianDiva40
Categories Dessert
Time 25m
Yield 2 PIES, 8-16 serving(s)
Number Of Ingredients 5
Steps:
- Remove paper from cans and submerge in saucepan with enough water to cover cans by at least 2 inches. Boil for 2 1/2 hours. Remove from water with tongs and let cool. (can be boiled ahead of time and stored in fridge.).
- pierce pie shells with fork along bottom and sides.
- bake pie shells for 10 mins or until light brown.
- slice bananas to desired thickness.
- place bananas in a large bowl and toss with lemon juice. (this will keep them from turning brown).
- using a slotted spoon place an even amount of bananas into each pie shell, carefully allowing some of the excess lemon juice to drain off.
- add 1 can of caramelized milk to each banana pie and smooth over bananas. (tip- if caramel is too thick, empty it into glass dish and microwave for 1 minute until soft before adding to pies.).
- top with whip cream and enjoy!
BANANA CARAMEL PIE
Categories Fruit Dessert No-Cook Quick & Easy Banana Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- Layer bananas in bottom of crust. Drizzle caramel topping over. Beat cream, sugar and vanilla in bowl until stiff peaks form. Spread over bananas, swirling top of mixture decoratively with spatula. Sprinkle toffee around edge of pie. Chill at least 1 hour and up to 6 hours.
- Cut pie into wedges and serve.
CARAMEL BANANA PIE
Make and share this Caramel Banana Pie recipe from Food.com.
Provided by Kendra Jeans Kitchen
Categories Dessert
Time 40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle 1/3 cup chocolate chips or toffee bits in the bottom of crust.
- In a large bowl, combine caramel topping and milk, add pudding mix. Whisk together for two (2) minutes. Carefully fill pie crust with the pudding mixture.
- Chill at least 20 minutes.
- Arrange sliced bananas on top of the pudding. Top with whipped topping. Sprinkle with toasted coconut and remaining mini chocolate chips or toffee bits. Serve immediately or refrigerate.
- Preparation time includes chill time.
CARAMEL BANANA ICE CREAM PIE
With six ingredients and a prepared graham cracker crust, this pie is easy to make and luscious, too. Guests will enjoy the symphony of caramel, banana and toffee bits.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Spread 1/4 cup caramel topping into crust. In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Add ice cream; mix well. , Spoon into prepared crust. Top with whipped topping. Drizzle with remaining caramel topping; sprinkle with chopped candy bar., Cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 442 calories, Fat 17g fat (10g saturated fat), Cholesterol 34mg cholesterol, Sodium 597mg sodium, Carbohydrate 68g carbohydrate (45g sugars, Fiber 0 fiber), Protein 5g protein.
More about "banana caramel cream pie food"
CARAMEL BANANA CREAM PIE | DESSERT NOW DINNER LATER
From dessertnowdinnerlater.com
SALTED CARAMEL BANANA CREAM PIE - BAKING WITH BLONDIE
From bakingwithblondie.com
CARAMEL BANANA CREAM PIE COOKIES - FAMILY COOKIE RECIPES
From familycookierecipes.com
EASY AND SIMPLE BANANA CREAM PIE RECIPE | CARAMEL KITCHEN
From caramelkitchen.com
CARAMEL BANANA CREAM PIE - BAKING BITES
From bakingbites.com
CARAMEL AND BANANA CREAM PIE RECIPE - CHATELAINE
From chatelaine.com
BANANA CARAMEL ICE CREAM PIE RECIPE - PILLSBURY.COM
From pillsbury.com
CARAMELIZED BANANA CREAM PIE | BETTER HOMES & GARDENS
From bhg.com
BANANA CREAM PIE WITH SALTED CARAMEL SAUCE - MEALS BY MOLLY
From mealsbymolly.com
CARAMEL BANANA CREAM PIE (NO BAKE) - NUTPODS DAIRY-FREE CREAMER
From nutpods.com
CARAMEL BANANA CREAM PIE – JAMIE COOKS IT UP
From jamiecooksitup.net
TARTINE’S CARAMEL BANANA CREAM PIE WITH CHOCOLATE
From honestcooking.com
BANANA CREAM PIE WITH CARAMEL DRIZZLES AND CHOCOLATE SAUCE
From emerils.com
CARAMEL BANANA RECIPES - THE BEST BLOG RECIPES
From thebestblogrecipes.com
CARAMEL BANANA CREAM PIE {A TASTY TWIST ON THE TRADITIONAL}
From tornadoughalli.com
BANOFFEE PIE - EASY BANANA CARAMEL CREAM PIE | BONNI BAKERY
From bonnibakery.com
BANANA CREAM CARAMEL PIE - KITCHEN NOSTALGIA
From kitchennostalgia.com
BANANA CARAMEL CREAM PIE - REAL RECIPES FROM MUMS
From mouthsofmums.com.au
THE BEST BOOZY BANANA CREAM PIE - BAKER BY NATURE
From bakerbynature.com
BANANA CARAMEL CREAM PIE - OLIVE AND ARTISAN
From oliveandartisan.com
CARAMEL BANANA CREAM PIE – ALL RECIPES GUIDE
From allrecipesguide.net
BANANA CREAM PIE CAKE RECIPE - THERESCIPES.INFO
From therecipes.info
BANANA CREAM PIE WITH COFFEE CARAMEL - BAKING A MOMENT
From bakingamoment.com
SALTED CARAMEL BANANA CREAM PIE – MODERN HONEY
From modernhoney.com
BANANA CARAMEL CREAM DESSERT - GLORIOUS TREATS
From glorioustreats.com
BANANA CARAMEL CREAM PIE : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
BANANA CREAM PIE WITH PEANUT BUTTER AND CARAMEL - MORE MOMMA!
From moremomma.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love