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
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.
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 CARAMEL PIE
Posting this in response to a request and also because it sounded delicious. I found it researching the net and the site just said it was imported from MasterCook. I haven't tried it yet, but when I get over my current sugar high from Easter, I will try it. Preparation time includes stirring while cooking.
Provided by CoolMonday
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix sugar, flour and salt in saucepan.
- Stir in cold water and egg yolks.
- Beat smooth.
- Gradually stir in boiling water.
- Cook, stirring constantly for about 3 minutes until smoothly thickened.
- Stir in butter, vanilla and evaporated milk.
- Cool slightly.
- Pour into baked pie shell.
- Shortly before serving, slice bananas and arrange over filling.
- Top with whipped cream or meringue (made from left-over egg whites).
Nutrition Facts : Calories 270.7, Fat 7.4, SaturatedFat 3, Cholesterol 53.3, Sodium 185.7, Carbohydrate 50.4, Fiber 1.8, Sugar 34.3, Protein 2.8
BANANA CARAMEL PIE
This is one of the most interesting desserts I have made. This is rich and sweet and will go a long way as you can't eat too much of it!
Provided by Bokenpop aka Mad
Categories Pie
Time 15m
Yield 1 pie
Number Of Ingredients 9
Steps:
- CRUST:.
- Combine all ingredients, press into a pie dish and chill.
- FILLING:.
- Dip banana in lemon juice.
- Slice bananas over crust.
- Beat coffee, salt and caramel together.
- Spread caramel over bananas.
- TOPPING:.
- Decorate with stiffly whipped cream, if desired.
Nutrition Facts : Calories 2732.1, Fat 134.7, SaturatedFat 91.7, Cholesterol 326.5, Sodium 1711.1, Carbohydrate 354.6, Fiber 13.7, Sugar 268.9, Protein 44.6
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.
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.
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.
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.
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
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 SPICE PIE
Rich, creamy and drizzled with caramel ice cream topping, this no-bake spiced banana pie is an unforgettable dessert that's ridiculously easy to make.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Spread banana slices onto bottom of crust.
- Beat pudding mix, cinnamon and milk in large bowl with whisk 2 min. Stir in COOL WHIP. Spoon into crust.
- Refrigerate 4 hours or until firm. Serve topped with caramel topping.
Nutrition Facts : Calories 420, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 5 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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
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-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
BANANAS IN CARAMEL SAUCE
A delicious, fast dessert. Impressive served when the sauce is still bubbling! Serve with coconut ice cream, if desired.
Provided by Sarah Hand
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Melt butter in a large, heavy skillet over medium heat. Stir in sugar and cook, stirring, until sugar is melted and light brown. Slowly stir in the cream (mixture will bubble up).
- Let mixture boil 1 minute, then reduce heat to low. Place the bananas in the pan and cook until heated through, about 2 minutes. Serve hot.
Nutrition Facts : Calories 758.6 calories, Carbohydrate 79 g, Cholesterol 162.9 mg, Fat 50.9 g, Fiber 3.1 g, Protein 3.1 g, SaturatedFat 31.8 g, Sodium 193.4 mg, Sugar 64.5 g
BANANA CREAM PIE
Floral honey, aromatic cardamom and a whipped cream bursting with banana goodness bolster the flavors of this classic dessert. The addition of freeze-dried bananas to the cream layer intensifies the taste of the fruit in each bite. This pie is a bit of a project, so break up the process to make it easier: Make the caramel up to one month in advance; bake the crust up to three days ahead; and fill the crust 24 hours before serving. The topping is best when added just before slicing, as the caramel will begin to weep and melt rapidly.
Provided by Sohla El-Waylly
Categories pies and tarts, project, dessert
Time 4h15m
Yield 12 to 16 servings
Number Of Ingredients 25
Steps:
- Make the caramel: Heat a small, heavy saucepan over medium. Sprinkle just enough sugar to evenly cover the bottom of the pan and cook, without stirring, until melted, 2 to 3 minutes. Sprinkle over remaining sugar, 1 tablespoon at a time, stirring with a fork to dissolve and waiting for each addition to melt before adding the next, until all the sugar has melted into a syrup, 3 to 4 minutes. Cook, swirling the pan occasionally, until deeply browned and just starting to smoke, about 1 minute. Remove from heat, immediately add honey and butter, and carefully stir to combine. Add cream and salt, return to medium heat, and simmer for 30 seconds. Set aside to cool. (Caramel can be made up to 1 month in advance and stored at room temperature.)
- Make the crust: Heat oven to 325 degrees. In a food processor, combine wafers, sugar and salt, and process until finely ground. You should have about 2 1/2 cups crumb mixture. Add butter and cream, and pulse until well-combined and crumbs are moistened. (Alternatively, place wafers, sugar and salt in a zip-top freezer bag and crush with a rolling pin. Transfer to a large bowl, add butter and cream, and mix well with a stiff rubber spatula until combined.) Transfer crumb mixture to a standard 9-inch pie plate.
- Using the backs of your fingers, press the crumbs evenly against the walls of the pie plate. Press the remaining crumbs against the bottom of the pie plate. Use the sides and bottom of a dry measuring cup to firmly pack the crumbs along the sides and bottom of the pie plate. (If the crumbs aren't holding together, they may be too coarsely ground; process further and try again.) Set on a sheet pan and bake until the crust is golden brown, smells toasty and feels dry to the touch, 12 to 15 minutes. Cool completely. (Crust can be prepared 3 days in advance and stored tightly wrapped at room temperature.)
- Make the filling and assemble: Using a mortar and pestle or spice grinder, crush the cardamom pods until the husks are torn and the seeds are cracked. Set aside. Spread about three-quarters of the caramel over the crust. Peel the bananas, slice into 1/4-inch-thick coins and arrange on top of caramel.
- In a medium saucepan (preferably with sloped sides), whisk together sugar, cornstarch and salt. Add egg, egg yolks and cracked cardamom, and whisk to combine. Whisk in milk and cook over medium, whisking constantly (take care to get into the corners of the pot), until thickened and just beginning to bubble, 5 to 6 minutes. After the first bubble, continue cooking, whisking constantly, for 1 full minute. Remove from heat and whisk in butter until fully melted and incorporated.
- Strain custard through a fine-mesh strainer directly into the banana-lined pie shell. Use an offset spatula or the back of a spoon to smooth the top of the custard. Press a piece of plastic wrap directly on the surface of the custard (or don't, if you like pudding skin) and refrigerate until fully chilled, at least 3 hours and up to 24 hours before serving.
- Make the topping and decorate: In a food processor, combine freeze-dried banana, sugar and salt. Blitz until finely ground. Add cream and vanilla, and use a fork to roughly mix, moistening all the banana powder. Pulse together until thickened, spreadable and doubled in volume, taking care not to overwhip, 30 seconds to 2 minutes.
- Scrape the banana whipped cream over the chilled custard and use the back of a spoon to create swoops and swirls. To garnish, drizzle with remaining caramel, warming it if needed to make it runny, and shave chocolate with a vegetable peeler on top. Use a sharp knife dipped in warm water and wiped dry to cut clean slices.
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