Best Butterscotch Banana Cream Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BUTTERSCOTCH BANANA CREAM PIE



Butterscotch Banana Cream Pie image

Provided by Food Network

Categories     dessert

Time 10h10m

Yield 8 to 10 servings

Number Of Ingredients 15

1 1/2 cups flour
7 teaspoons sugar
8 tablespoons (1 stick) cold unsalted butter, cut into pea sized bits
1 large egg beaten with 1 cup ice water
Butterscotch filling, recipe follows
3 bananas
1/2 cup sugar
1/2 cup cornstarch
3 cups milk
2 eggs
2 egg yolks
2 teaspoons vanilla extract
3/4 cup lightly packed dark brown sugar
3 tablespoons unsalted butter
1 tablespoon bourbon

Steps:

  • In a large bowl, stir the flour and sugar together. Using a pastry blender or your fingertips, work the butter into the mixture until it resembles coarse meal. Sprinkle on 3 to 4 tablespoons of the eggy water, and mix it in with your fingers just until the dough comes together into a ball. Working on a lightly floured surface, take egg-sized pieces of the dough and smear them away from you with the heel of your hand into 6-inch streaks. Scrape up all the streaks of dough and pile them on top of one another to form a disk. Wrap in plastic and refrigerate for at least 2 hours, or overnight. Set a rack in the middle of the oven and preheat to 400 degrees F. Lightly butter a 9 1/2-inch tart pan with a removable bottom. On a lightly floured surface, roll the dough to 1/8-inch thickness and place in the prepared pan, trimming the edges, and bake until light golden brown, approximately 20 minutes. Let cool completely. Pour the butterscotch filling into the pie crust that is still inside the tart pan and refrigerate for at least 3 hours. Slice the bananas, making concentric circles and top with sugar. Torch bananas briefly until golden and all the sugar is caramelized.
  • In a bowl, whisk the cornstarch into 1/2 cup of the milk. Let rest for 1 minute, then whisk again. Whisk in the eggs, yolks, and vanilla. In a saucepan, over medium heat, bring the brown sugar, butter, bourbon, and the remaining 2 1/2 cups milk just to the simmering point (it will start to wiggle in the pot). While constantly whisking, slowly drizzle the hot liquid into the egg mixture. Return the mixture to the saucepan and, while constantly whisking and scraping the bottom of the pot, cook until tiny bubbles boil up for 10 seconds. Remove from the heat and strain.

BUTTERSCOTCH-BANANA CREAM PIE



Butterscotch-Banana Cream Pie image

It's just butterscotch pudding and bananas in a ready-made graham pie crust, but this cream pie has the power to make any occasion special!

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield 8 servings

Number Of Ingredients 5

1 pkg. (3.5 oz.) JELL-O Butterscotch Flavor Cook & Serve Pudding
2 cups milk
2 bananas, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Mix pudding mix and milk in medium saucepan. Bring to full boil on medium heat, stirring constantly.
  • Slice 1-1/2 of the bananas; spread onto bottom of crust. Cover with pudding.
  • Refrigerate 4 hours. Spread COOL WHIP over pie just before serving. Slice remaining banana; arrange over pie.

Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

Related Topics