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 PIE
This is one of the most interesting desserts I have made. This is rich and sweet and will go a long way as you can't eat too much of it!
Provided by Bokenpop aka Mad
Categories Pie
Time 15m
Yield 1 pie
Number Of Ingredients 9
Steps:
- CRUST:.
- Combine all ingredients, press into a pie dish and chill.
- FILLING:.
- Dip banana in lemon juice.
- Slice bananas over crust.
- Beat coffee, salt and caramel together.
- Spread caramel over bananas.
- TOPPING:.
- Decorate with stiffly whipped cream, if desired.
Nutrition Facts : Calories 2732.1, Fat 134.7, SaturatedFat 91.7, Cholesterol 326.5, Sodium 1711.1, Carbohydrate 354.6, Fiber 13.7, Sugar 268.9, Protein 44.6
CARAMEL BANANA PIE
A family favorite. This is not your ordinary caramel. This is Eagle Brand Sweetened Condensed Milk boiled into caramel. An old trick trick used by our mothers, mother. Sure to make everyone say, "MORE PLEASE", as one slice is never enough. You can even make mini pastries using a cupcake pan.
Provided by Angela Elise
Categories Pies
Time 3h15m
Number Of Ingredients 4
Steps:
- 1. Peel the label from your Eagle Brand milk. In a large sauce or stew pot bring water to boil and place Eagle Brand Milk in water. Allow to boil for 3-4 hours. I usually allow 3 1/2 to make sure its complete. Add water every 30 minutes to keep covered. I also like to turn my can at that time, to make sure it has even heat. Once complete, set out to become room temp. I've also used while still warm.
- 2. While your Eagle Brand Milk is cooling, bake your pie shell. Peel and slice your bananas.
- 3. Open your Eagle Brand Milk to find the most amazing caramel to ever touch your tongue. Place a layer of sliced bananas as the bottom layer, then a layer of caramel. Top with more bananas and then add your cool whip. You can do as many layers as you want. Refrigerate and serve.
CARAMEL PIE
Steps:
- In a large pot, place the can of sweetened condensed milk with the label taken off, in the pot and cover with water. Cook on high until water comes to a boil, then turn on medium/high for 4 hours, only adding water to keep the can covered.
- Carefully open can and pour into pie shell. Cool pie in refrigerator. When completely cooled, top with frozen whipped topping. Serve.
Nutrition Facts : Calories 336.4 calories, Carbohydrate 42.8 g, Cholesterol 13.3 mg, Fat 17.1 g, Fiber 0.3 g, Protein 4.4 g, SaturatedFat 10.6 g, Sodium 178.1 mg, Sugar 37.1 g
BANANA-DULCE DE LECHE PIE (BANANA-CARAMEL PIE)
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
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
BANANA-CARAMEL SPICE PIE
Rich, creamy and drizzled with caramel ice cream topping, this no-bake spiced banana pie is an unforgettable dessert that's ridiculously easy to make.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Spread banana slices onto bottom of crust.
- Beat pudding mix, cinnamon and milk in large bowl with whisk 2 min. Stir in COOL WHIP. Spoon into crust.
- Refrigerate 4 hours or until firm. Serve topped with caramel topping.
Nutrition Facts : Calories 420, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 5 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
BANANA CARAMEL PIE
Categories Fruit Dessert No-Cook Quick & Easy Banana Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- Layer bananas in bottom of crust. Drizzle caramel topping over. Beat cream, sugar and vanilla in bowl until stiff peaks form. Spread over bananas, swirling top of mixture decoratively with spatula. Sprinkle toffee around edge of pie. Chill at least 1 hour and up to 6 hours.
- Cut pie into wedges and serve.
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