Banana Cream Caramel Pie Recipes

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BANANA-DULCE DE LECHE PIE (BANANA-CARAMEL PIE)



Banana-Dulce de Leche Pie (Banana-Caramel Pie) image

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

1 (14 ounce) can sweetened condensed milk
1 cup graham cracker crumbs
½ cup butter, melted
4 bananas
1 ½ cups whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract

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

DULCE DE LECHE BANANA CREAM PIE



Dulce de Leche Banana Cream Pie image

Provided by Marcela Valladolid

Categories     dessert

Time 2h40m

Yield 1 (9-inch) pie

Number Of Ingredients 11

1 (5-ounce) package Maria crackers (about 41 crackers), or graham crackers
1/2 cup roasted, unsalted peanuts, plus 1/2 cup chopped, for garnish
1/8 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted
4 ounces cream cheese, at room temperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 tablespoons powdered sugar
2 teaspoons ground cinnamon
1 cup heavy whipping cream
1 cup store-bought dulce de leche (recommended: Nestle La Lechera Dulce de Leche), plus extra for decorating
3 medium bananas, sliced

Steps:

  • For the crust: Place the Maria crackers in the bowl of a food processor and process until coarsely ground. Add the peanuts and salt to the crumb mixture and process until finely ground. Add the melted butter and pulse until combined. Transfer the crust mixture into a 9 1/2-inch diameter glass pie dish, pressing and forming the crust evenly across the bottom and up the sides. Refrigerate for 10 to 20 minutes to solidify the butter.
  • For the cream filling: Using a hand-held mixer, whip the cream cheese and butter at medium speed until fluffy with minimal lumps. Add the powdered sugar and cinnamon, whipping at low speed until just combined and being careful not to curdle the butter. Add the cream and whip to soft peaks.
  • To assemble the pie: Spread the dulce de leche on top of the chilled crust. Top with the sliced bananas, forming 2 layers if necessary. Pour the whipped cream on top and spread evenly to completely cover the banana layer. Refrigerate and chill until set, about 2 hours.
  • To serve, top the pie with a 1-inch border of the remaining chopped peanuts. Warm the remaining dulce de leche in the microwave or on the stovetop until melted. Drizzle the dulce de leche on top of the pie and serve.

CARAMEL BANANA CREAM PIE



Caramel Banana Cream Pie image

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

12 graham cracker sheets
¼ cup sugar
6 TBS butter ((melted))
2 bananas
11 oz soft caramels ((unwrapped))
2 TBS heavy cream ((approximately) )
1 3.5 oz instant vanilla pudding mix
1 3.5 oz instant banana cream pudding mix
2½ cups milk
8 oz cool whip

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



Banana Caramel Cream Pie image

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

1 (9 inch) perfect pie dough, recipe follows, baked and cooled
1/2 cup sugar
1/3 teaspoon salt
2 tablespoons cornstarch
1 tablespoon flour
2 1/2 cups whole milk
2 egg yolks
1 tablespoon butter
1 teaspoon pure vanilla extract or 1 vanilla bean, split in half lengthwise and seeds scraped
1/2 recipe salted caramel sauce, recipe follows
3 bananas, sliced
1 cup fresh whipped cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
4 -6 tablespoons ice cold water
3/4 cup unsalted butter, cut into small pieces (chilled or frozen)
1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 1/2 tablespoons unsalted butter
gray salt, crushed or kosher salt

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 PIE I



Banana Cream Pie I image

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

¾ cup white sugar
⅓ cup all-purpose flour
¼ teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 ¼ teaspoons vanilla extract
1 (9 inch) baked pastry shell, cooled
4 bananas, sliced

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

SO EASY BANANA CARAMEL CREAM PIE (NO BAKE)



So Easy Banana Caramel Cream Pie (No Bake) image

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

4 ripe bananas, sliced (make certain the bananas are ripe and yellow, not black)
1 prepared vanilla wafer pie crusts or 1 graham cracker crust
1/3 cup caramel ice cream topping (or to taste, I used Smuckers for this)
1 1/2 cups whipping cream (unwhipped)
3 -4 tablespoons powdered sugar (or use granulated sugar)
1 1/2 teaspoons vanilla
1 cup chopped Skor candy bar (or 3 regular-size Skor chocolate bars, or use Skor baking bits)

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



Banana Caramel Cream Pie image

Provided by Kelsey Nixon

Categories     dessert

Time 3h20m

Yield 8 servings

Number Of Ingredients 25

1 (9-inch) Perfect Pie Dough, recipe follows, baked and cooled
1/2 cup sugar
1/3 teaspoon salt
2 tablespoons cornstarch
1 tablespoon flour
2 1/2 cups whole milk
2 egg yolks
1 tablespoon butter
1 teaspoon pure vanilla extract, or 1 vanilla bean, split in half lengthwise and seeds scraped
1/2 recipe Salted Caramel Sauce, recipe follows
3 bananas, sliced
1 cup fresh whipped cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1 1/2 sticks unsalted butter, cut into small pieces, chilled or frozen
4 to 6 tablespoons ice cold water
1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 1/2 tablespoons unsalted butter
Gray sea salt, crushed, or kosher salt

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

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