BUTTERSCOTCH BANANA PUDDING PIE WITH TOFFEE WALNUTS

Butterscotch Banana Pudding Pie with Toffee Walnuts image

Provided by @MakeItYours

Number Of Ingredients 24

1 9" Uncooked Pie Shell
3/4 cup Brown Sugar
1/2 cup All-Purpose Flour
1 pinch Salt
3 cups Whole Milk
4 whole Egg Yolks, Whisked
2 tablespoons Butter
2 teaspoons Vanilla
3-4 whole Medium Bananas Sliced
Toffee Walnuts (see recipe below)
Lightly Sweetened Whip Cream
Toffee Walnuts
INGREDIENTS:
1 1/2 cups Walnuts
1/4 cup Brown Sugar
1/4 cup Granulated Sugar
1 tablespoon Water
2 tablespoons Butter
1/2 teaspoon Pure Vanilla Extract
INSTRUCTIONS:
Line a cookie sheet with parchment or silpat. Set aside.
In a medium-small sized saucepan attach a candy thermometer. Add walnuts, both sugar, and water. Stir until well combined. Add butter.
Cook over medium heat, stirring constantly, until mixture reaches 285-290 degrees, being careful not to burn. Remove from heat and stir in vanilla. If butter separates continue to stir until recombined.
Working quickly spread nuts on lined baking sheet. Use 2 forks to separate nuts. Allow to cool until hardened.

Steps:

Preheat oven to 450 degrees. Roll pie dough, and place into a 9" pie pan. Crimp edge, and use a fork to prick the bottom, and sides of the pie crust. Line with foil, pressing foil against the bottom, and sides of the crust, all the way to the crimp edge. Do not cover edge. Roll any excess foil inwards, to leave edge exposed. Bake for approximately 10 minutes until the crust is set and no longer dough like. Remove foil, and bake another 6-10 minutes, until crust is golden brown, watch carefully. Allow to cool.
In a medium-large sized saucepan whisk together brown sugar, flour, and pinch of salt. Slowly whisk in milk to prevent lumps.
Bring to a simmer over medium heat stirring constantly. Cook until thickened. Remove from heat.
Whisk in 1/2 cup at a time pudding mixture into egg yolks until 2 cups of pudding mixture has been added. Whisk egg yolk mixture back into pudding. Return to a simmer, and cook stirring constantly until thick like pudding.
Remove from heat, whisk in butter, and vanilla.
Place a thin layer of butterscotch pudding on bottom of pie crust. Cover with a single layer of bananas, then a thin layer of pudding. Repeat until 3 layers of bananas have been added. Then cover with remaining pudding.
Cover and refrigerate for 6 hours or overnight.
Slice pie, serve with lightly sweetened whip cream, and toffee walnuts.