Black Bottom Banana Cream Pie With Caramel Drizzle Food

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 CARAMEL CREAM PIE

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.

BLACK-BOTTOM BANANA CREAM PIE WITH CARAMEL DRIZZLE

Steps:

• Bake pie crust as directed on package; cool completely.
• Mix chocolate and condensed milk until blended; pour into crust. Slice banana; spread over chocolate layer.
• Beat pudding mixes and 2% milk in large bowl with whisk 2 min. Stir in COOL WHIP; spoon into crust. Refrigerate 4 hours or until firm.
• Top with remaining COOL WHIP just before serving; drizzle with caramel topping.

BANANA CREAM PIE WITH CARAMEL DRIZZLE

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.

SO EASY BANANA CARAMEL CREAM PIE (NO BAKE)

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!

BLACK BOTTOM-BANANA CREAM PIE

Steps:

• Melt 4 Tbsp. butter; pour into medium bowl. Stir in wafer crumbs and sugar. Reserve 2 Tbsp. crumb mixture for later use; press remaining crumb mixture onto bottom and up side of 9-inch pie plate.
• Microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Drizzle over bottom of crust; top with bananas.
• Beat pudding mix and milk with whisk 2 min.; pour over bananas. Refrigerate 4 hours.
• Top pie with COOL WHIP and reserved crumb mixture just before serving.

BLACK BOTTOM BANANA CREAM PIE

Steps:

• Vanilla Pastry Cream: In a heavy medium saucepan, bring half and half to a a simmer.
• In a medium bowl, whisk sugar, eggs, egg yolk and flour in medium bowl to blend.
• Gradually whisk in hot half and half.
• Transfer to saucepan.
• Whisk over medium heat until mixture thickens and comes to a boil (about 5 minutes).
• Boil 1 minute.
• Pour into a medium bowl.
• Stir in vanilla.
• Press plastic unto surface of cream.
• Cover; chill until cold (about 4 hours).
• For The Crust: Butter 9-inch glass pie dish.
• In a heavy, small saucepan stir butter and chocolate over low heat.
• Mix in cookie crumbs.
• Press unto bottom and sides.
• Chill until firm (about 30 minutes).
• For Chocolate Ganache: In a medium saucepan over medium heat, heat butter and cream until hot, but do not boil.
• Remove from heat and add chocolate and vanilla.
• Whisk until smooth.
• Reserve 2 tablespoons of the ganache in a small bowl at room temperature (to be used as garnish).
• Pour remaining ganache over crust.
• Chill crust until chocolate ganache is firm (about 30 minutes).
• Assembly: Thinly slice 3 bananas.
• Arrange banana slices over chocolate.
• Whisk Vanilla Pastry Cream until smooth.
• Spread pastry cream evenly over bananas.
• Drizzle reserved chocolate ganache over pastry cream.
• Draw toothpick through pastry cream and chocolate to marbleize.
• Refrigerate until pastry cream is set (at least 3 hours and up to one day).
• Vanilla Whipped Cream: In a medium bowl, beat cream, powders sugar and vanilla extract until peaks form.
• Can be made 4 hours ahead.
• Spoon vanilla whipped cream around edges of pie or decoratively pipe cream with pastry bag.
• Slice remaining banana.
• Garnish pie with banana slices.

SCRUMPTIOUS BLACK-BOTTOM BANANA CREAM PIE

Steps:

• For pastry cream:.
• Bring half and half to simmer in heavy medium saucepan.
• Whisk sugar, eggs, yolk and flour in medium bowl to blend.
• Gradually whisk in hot half and half.
• Transfer to saucepan.
• Whisk over medium heat until mixture thickens and comes to a boil, about 5 minutes.
• Boil 1 minute.
• Pour into medium bowl.
• Stir in vanilla.
• Press plastic wrap onto surface of pastry cream. Cover; chill until cold about 4 hours. Can be made 1 day ahead and kept chilled.
• For crust:.
• Butter 9-inch diameter glass pie dish.
• Stir butter and chocolate in heavy small saucepan over low heat until smooth.
• Mix in cookie crumbs.
• Press into bottom and sides of pie dish.
• Chill 30 minutes, or until firm.
• To make ganache:.
• Heat cream and butter in medium saucepan over medium heat until mixture is hot, but do not boil.
• Remove from heat; add chocolate and vanilla.
• Whisk until smooth.
• Reserve 2 tablespoons chocolate ganache in small bowl at room temperature; pour remainder over crust.
• Chill crust until ganache is firm, about 30 minutes.
• To complete pie:.
• Thinly slice 3 bananas and arrange them over the chocolate ganache.
• Whisk vanilla pastry cream until smooth.
• Spread pastry cream evenly over bananas.
• Drizzle reserved ganache over top; draw toothpick through cream and drizzle to marbelize.
• Refrigerate until pastry cream is set; about 3 hours. (Can be made 1 day ahead and kept refrigerated).
• Garish pie with banana slices and French Vanilla Cool Whip piped on with a star tip.

BLACK BOTTOM BANANA CREAM PIE

Steps:

• Melt 4 tablespoons of the butter; place in medium bowl.
• Add wafer crumbs and sugar; mix well.
• Remove 2 tablespoons of the crumb mixture; set aside for later use.
• Press remaining crumb mixture firmly onto bottom and up side of 9-inch pie plate; set aside.
• Microwave chocolate and 2 tablespoons butter on High 1 minute or until butter is melted; stir until chocolate is completely melted.
• Drizzle evenly onto bottom or crust; top with bananas. Set aside.
• Prepare dry pudding mix as directed on package for pie; pour evenly over bananas.
• Refrigerate at least 4 hours up to 24 hours.
• Top with cool whip just before serving; sprinkle with 2 tablespoons crumb mixture.