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.
CARAMELIZED BANANA WITH RUM SAUCE
Steps:
- Melt butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté banana, cut sides down, shaking skillet, 1 minute. Remove skillet from heat (away from flame) and sprinkle brown sugar around banana, then pour rum around banana. Return skillet to heat and continue to sauté, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
- Add water, nutmeg, cinnamon, and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1 to 2 minutes.
- Serve banana hot, sprinkled with nuts.
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
BANANA CREAM PIE WITH RUM CARAMEL SAUCE
I found this is in a "cooking with rum" article by the LCBO. I haven't tried it, but it looks absolutely decadent, so I couldn't resist posting it. Prep time is a guess.
Provided by Just Call Me Martha
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- To make custard, bring milk to a boil over medium heat.
- If using vanilla bean, add it, cover the pan and leave over low heat to infuse for 10-15 minutes.
- Alternatively, add vanilla extract after milk boils.
- Meanwhile, whisk egg yolks with sugar until creamy.
- Whisk in flour.
- Mix until well blended.
- Strain milk, stirring gradually into egg yolk mixture.
- Beat together.
- Return mixture to a clean pot.
- Bring to boil, stirring constantly.
- If lumps form as it thickens, whisk until custard is smooth.
- Bring to boil and then simmer 1 minute.
- Cool to room temperature and put plastic wrap on top of custard to that a skin doesn't form.
- For caramel sauce, combine water and sugar in small, heavy, deep pot.
- Place over high heat.
- Boil, without stirring, until golden caramel colour (About 7 minutes).
- Remove from heat and immediately stir in cream and rum carefully because mixture will bubble up.
- Set aside to cool.
- Preheat oven to 350 degrees.
- Combine crushed cookies and butter and pat into 9" pie plate.
- Bake 10 minutes and cool.
- To assemble: Combine bananas, rum and sugar.
- When custard is cold, fold bananas into it.
- Spoon into ginger crust.
- Serve drizzed with caramel sauce.
Nutrition Facts : Calories 670, Fat 23.5, SaturatedFat 11.8, Cholesterol 188.3, Sodium 480.4, Carbohydrate 104.6, Fiber 2.9, Sugar 57.1, Protein 9.5
BANANA CREAM PIE
Provided by Food Network
Categories dessert
Time 8h50m
Yield 2 (10-inch) pies, about 16 servings
Number Of Ingredients 15
Steps:
- In the bowl of a mixer fitted with a paddle attachment, combine the flour, salt, and sugar. Mix for 1 minute. Add the butter and mix just until the mixture resembles coarse crumbs. Stir the water and vinegar together, then gradually add to the flour mixture. Mix at medium speed just until a dough forms. Do not over-mix.
- Divide the dough in 2 and shape into round, flat disks on sheets of waxed paper. Wrap separately and refrigerate for 30 minutes. On a lightly floured surface, roll the dough with a lightly floured rolling pin into a large circle about 1/8-inch thick. Place your pie plate upside down on top and trim with a sharp knife, leaving about 2 inches extra dough all the way around. Roll the dough circle up onto your rolling pin, then unroll it into the pie plate; or, fold into quarters, transfer to the pie plate, and unfold. Gently press the crust into place, turning any excess dough hanging over underneath to create a thicker edge. Press the edge with the back of a fork to create a decorative edge. Repeat with the other piecrust and leave covered for 30 more minutes.
- Preheat the oven to 375 degrees F. Line each crust with a sheet of regular-weight aluminum foil, then pour in about 3/4 pound dried beans or pie weights. Bake the crusts 25 to 30 minutes, just until dry and set - then remove the foil and beans. Bake another 10 to 15 minutes or until golden brown, checking frequently to prevent over-baking. Remove from the oven immediately and let cool on wire racks.
- Banana Cream Filling: Combine the milk, salt, and vanilla bean in a non-aluminum pan and heat, stirring occasionally. As soon as the mixture begins to boil, turn off the heat and stir the mixture for 1 minute. Whisk the egg yolks and sugar together until thick and pale yellow, then gradually whisk in the cornstarch. Gradually whisk in half of the hot milk mixture.
- Pour the yolk-milk mixture back into the saucepan with the milk mixture and cook, whisking frequently, until the mixture boils and begins to thicken. Reduce the heat to medium-low and cook, stirring, about 5 minutes more, until the mixture no longer tastes starchy. The mixture should become very thick, like a set custard. When cooked, turn off the heat. Stir in the butter until it melts completely and fold in the bananas.
- Pour the filling into the pre-baked pie shells. Push the banana slices below the surface to prevent them from browning, then smooth the tops. Cover with plastic wrap, gently pressing the plastic wrap against the surface to prevent a skin from forming. Refrigerate at least 7 hours or overnight, and serve with whipped cream.
BANANA CREAM PIE WITH COCONUT CARAMEL SAUCE
An extravagant, up-scale version of banana cream pie. You could make your life simpler and make one 9 inch pie.
Provided by evelynathens
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- To make the crust: Preheat the oven to 350F.
- Oil a large baking sheet.
- Arrange eight 3-inch-diameter hinged ring molds on the baking sheet.
- Combine the graham cracker crumbs, nuts, melted butter and sugar in a bowl; mix until well blended.
- Pat the crumb mixture into the ring molds.
- Bake for 8 to 10 minutes, until lightly browned.
- Let cool, leaving the ring molds in place.
- To make the sauce: Place the sugar in a small heavy-bottom saucepan over medium-high heat and stir constantly until it melts and turns golden brown.
- Do not let the sugar burn.
- Carefully add the coconut milk, stirring vigorously.
- Cook over medium heat for 3 to 5 minutes, until the sauce thickens slightly.
- Set aside.
- To make the custard: Combine the sugar, cornstarch and salt in a large saucepan.
- Whisk in the milk until the mixture is completely smooth.
- Place the saucepan over medium-low heat and stir until the mixture is warm.
- Whisk the egg yolks in a small bowl until blended.
- Stir a small amount of the hot milk mixture into the egg yolks.
- Then pour the egg mixture back into the milk mixture.
- Cook for about 10 minutes, whisking vigorously, until the custard is quite thick.
- Remove from the heat and stir in the butter, vanilla and coconut extracts.
- Pour the custard into a bowl and press plastic wrap directly onto the surface.
- Let cool completely.
- To make the topping: Beat the cream in a large bowl until soft peaks form.
- Fold 1/3 cup of the whipped cream into the cooled custard.
- Beat the powdered sugar into the remaining whipped cream.
- To serve: Slide a spatula under each ring mold and move each to a serving plate.
- Inside the rings, alternate layers of bananas and custard, finishing with the custard on the top.
- Carefully unhinge and remove the rings.
- Spoon the coconut caramel sauce around and over each custard.
- Garnish with the sweetened whipped cream.
Nutrition Facts : Calories 894.2, Fat 45, SaturatedFat 26, Cholesterol 129.5, Sodium 209.1, Carbohydrate 121.6, Fiber 2, Sugar 102.9, Protein 7
FAVORITE BANANA CREAM PIE
This homemade banana cream pie recipe is my mom's specialty, and this dreamy dessert has a wonderful banana flavor. It looks so pretty, and it cuts easily, too. -Jodi Grable, Springfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
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 crust 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., In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer., Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes., Spread half of the custard into crust. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight.
Nutrition Facts : Calories 521 calories, Fat 30g fat (18g saturated fat), Cholesterol 129mg cholesterol, Sodium 406mg sodium, Carbohydrate 57g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.
RUM BANANA SAUCE
Remember to save room for dessert! This sauce is delicious served over ice cream. It's so good, you'll be tempted to forget the ice cream altogether! Katherine Desrosiers - Trail, British Columbia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the brown sugar, butter, cream and maple syrup. Cook and stir over medium heat until sauce is smooth, 4-5 minutes. Stir in bananas; heat through. Remove from the heat; stir in extract. Serve with ice cream.
Nutrition Facts : Calories 397 calories, Fat 17g fat (11g saturated fat), Cholesterol 50mg cholesterol, Sodium 104mg sodium, Carbohydrate 63g carbohydrate (54g sugars, Fiber 2g fiber), Protein 1g protein.
OLD-FASHIONED BANANA CREAM PIE
Before Cool Whip and instant pudding, this was how a cream pie was made. If you leave out the bananas, you have vanilla cream pie. If you add 1 cup shredded coconut to milk as it's being heated, you have coconut cream pie.
Provided by Lennie
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Have baked 9-inch pie shell ready.
- In a large saucepan, scald the milk.
- In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
- Over medium heat, stirring constantly, cook until thickened.
- Cover and, stirring occasionally, cook for two minutes longer.
- In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
- Cook for one minute longer, stirring constantly.
- Remove from heat and blend in the butter and vanilla.
- Let sit until lukewarm.
- When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
- If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.
BANANA RUM CREAM PIE
This voluptuous rum-spiked pie will surprise you with its complexity-a hint of curry powder adds an elusive undertone that makes it particularly delicious.
Categories Milk/Cream Rum Mixer Dairy Dessert Bake Freeze/Chill Quick & Easy Banana Curry Chill Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Stir together crumbs, butter, curry powder, cinnamon, and 2 tablespoons brown sugar in a bowl with a fork until combined well. Reserve 1 tablespoon crumb mixture for garnish and press remaining crumb mixture evenly onto bottom and up side of pie plate. Bake crust 10 minutes, then cool completely in pie plate on a rack, about 20 minutes.
- Beat together cream cheese, zest, and remaining 6 tablespoons brown sugar in a bowl with an electric mixer at high speed until light and fluffy, about 1 minute.
- Beat cream with rum in another bowl with cleaned beaters at medium speed until it holds soft peaks. Gently stir one third of whipped cream into cream cheese mixture to lighten, then fold in remaining whipped cream gently but thoroughly.
- Thinly slice bananas and arrange evenly over bottom of crust. Spread all of cream filling over bananas, then sprinkle reserved crumb mixture over top. Chill pie, loosely covered, 20 minutes.
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
More about "banana cream pie with rum caramel sauce food"
BANANA CREAM PIE RECIPE - JOYCE WHITE - FOOD & WINE
From foodandwine.com
5/5 Total Time 6 hrs 30 mins
- In a food processor, pulse the flour, confectioners' sugar and salt. Add the butter; pulse until the mixture resembles small peas. In a bowl, combine the heavy cream and vinegar; pour over the crumbs and pulse until moistened. On a floured surface, knead the pastry 2 or 3 times, just until it comes together. Shape into a disk, wrap in plastic and chill for 30 minutes.
- On a lightly floured surface, roll out the pastry to a 12-inch round about 1/8 inch thick. Fit the round into a 9-inch glass pie plate. Trim the overhang to 1/2 inch and fold it under; crimp decoratively. Refrigerate until chilled.
- Preheat the oven to 400°. Prick the crust with a fork, line the pastry with foil and fill with dried beans or pie weights. Bake for about 25 minutes, or until set. Remove the foil and beans. Press down any air bubbles and bake for about 8 minutes, until the pastry is golden; transfer to a rack and brush the bottom and sides with the preserves. Let cool.
- In a bowl, mix 1/4 cup of the milk, the egg yolks and vanilla. In a saucepan, combine the granulated sugar, flour, cornstarch, salt and nutmeg. Add the remaining 1 3/4 cups of milk and bring to a simmer, whisking constantly. Add the butter and stir over moderate heat until thick and smooth, 2 to 3 minutes. Remove from the heat and whisk about half into the egg mixture. Return the mixture to the saucepan and cook over moderately high heat, stirring constantly, until thickened, about 3 minutes. Strain through a fine sieve set over a bowl and add 2 tablespoons of the rum. Press a piece of wax paper on the custard; refrigerate until chilled.
14 BEST BANANA CREAM PIE RECIPES & IDEAS | RECIPES, …
From foodnetwork.com
Author By
CARAMELIZED RUM BANANAS AND ICE CREAM - CHRISTINA'S …
From christinascucina.com
BANANA CREAM PIE WITH SALTED CARAMEL SAUCE - MEALS BY …
From mealsbymolly.com
CARAMEL BANANA CREAM PIE - LIKE MOTHER LIKE DAUGHTER
From lmld.org
BANANA CARAMEL CREAM PIE : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
BANANA CREAM PIE RECIPE: HOW TO MAKE BANANA CREAM …
From masterclass.com
THE BEST BANANA CREAM PIE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BANANA CREAM PIE RECIPE : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
EASY BANANA CREAM PIE RECIPE | WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
TOP 10 BANANA DESSERT RECIPES | EMILY REVIEWS
From emilyreviews.com
BANANA CARAMEL SAUCE - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.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