Banana Cream Pie With Caramel Drizzle Recipes

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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

BANANA CREAM PIE WITH CARAMEL DRIZZLE



Banana Cream Pie With Caramel Drizzle image

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

2 cups graham cracker crumbs
6 tablespoons melted unsalted butter
1/2 ripe banana
4 large egg yolks
4 tablespoons cornstarch
2 cups heavy cream, divided
1 cup sugar
1 teaspoon vanilla extract
1/2 cup sugar
2 tablespoons water
1/2 cup heavy cream
1 cup heavy cream or 1 cup whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract

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 RECIPE



Banana Cream Pie Recipe image

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

1 banana, sliced
1 ready-to-use graham cracker crumb crust (6 oz.)
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
1/4 cup caramel ice cream topping

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

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