Banana Butterscotch Cream Pie
Banana Butterscotch Cream Pie
by: Alan Carter
Ingredients
- 1 portion or 1/2 of a 15-ounce package rolled refrigerated unbaked pie crust (1 crust)
- 1 tsp. unflavored gelatin
- 1 Tbsp. cold water
- 1/4 cup butter
- 1 1/2 cups packed dark brown sugar
- 1 cup whipping cream
- 1 1/2 cups whole milk
- 1/4 cup cornstarch
- 1 Tbsp. all-purpose flour
- Dash salt
- 3 egg yolks, beaten
- 1 egg, beaten
- 1 tsp. vanilla
- 3 large ripe bananas
- 2 oz. white chocolate, melted
- 2 oz. dark chocolate, melted
Directions:
Pie Crust Recipe:
Yield: Makes 1 double-crust for a 9-inch pie (I saved my other crust to bake with another time in the refrigerator)
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter
3 tablespoons margarine or chilled vegetable shortening
1/4 cup ice water
Directions
Hand Method: In a large bowl, sift the flour and salt. Cut the chilled butter and margarine into 1-tablespoon bits and add to the flour. With a pastry cutter, work flour and shortening together until mixture resembles coarse meal. Add the ice water little by little pressing the pastry together into a ball. Wrap and chill for at least 1 hour.
It is very important to work the pastry as little as possible. Don't over handle. A secret to light, flaky pastry is to keep the mixture cool, add as little water as possible, and mix only as much as necessary.
Food Processor Method: Put flour and salt in bowl of machine. Cut butter and margarine into flour. Process a few seconds until mixture resembles coarse meal. Drop by drop add the water, processing very briefly. The whole process would take 20 to 30 seconds. Wrap and chill the pastry for at least 1 hour.
If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling.
Preheat the oven to 375 F. Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat each piece of pastry into a flat round. Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.
Using pie plate as a guide, measure rolled-out pastry -- it should be slightly larger than the pie plate and 1-8-inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge.
Trim edges with scissors, leaving a 1/2-inch overhang. Fold bottom pastry overhang over top and press firmly to seal. Crimp rim, using fingers or the tines of a fork.
Prick bottom and sides of pastry with a fork. Place in freezer for 10 minutes. Line pastry with an 8 3/4-inch foil pie pan**; fill with dried beans or pie weights. Place on a foil-lined baking sheet. Bake for 30 minutes.
Carefully remove foil pie tin. Bake 15 minutes more. Cool on a wire rack. (Or bake refrigerated piecrust according to package directions.)
When your pie crust is all ready, the next step is the luscious filling!
Combine gelatin and cold water in a 6-ounce custard cup; set aside to soften.
On medium heat, combine the butter and 1 cup brown sugar. Cook and stir until it has changed to a slightly dark brown color and smells almost burnt (about 10 to 12 minutes). Remove pan from heat and slowly pour in the whipping cream. Take care as it may splatter. Set the pan aside.
In another saucepan on medium high heat, heat milk just until bubbly on edges; remove the pan from heat and set aside.
In a bowl combine remaining 1/2 cup brown sugar, cornstarch, flour and salt.
Whisk in egg yolks, egg and vanilla. Whisk until fluffy (about 1 minute).
Gradually stir hot milk into egg mixture.
Add brown sugar mixture.
Return mixture to saucepan; cook and stir over medium heat until thick and bubbly (about 15 minutes).(* It does take about exactly 15 minutes until it turns into this rich custard. Don’t walk away from the stove.) And keep stirring until it thickens.
Remove from heat; stir in softened gelatin.
Peel your ripe bananas and slice 1/2 inch thick; fold into custard mixture.
Pour the banana buttercream mixture into baked pie crust. Take a piece of plastic wrap and cover directly the top of pie. Cool slightly. Chill 4 to 24 hours.
Remove plastic wrap. Place melted chocolates into two small self-sealing plastic bags. Snip a corner on the bottom of each bag (make sure it’s a tiny corner) and drizzle chocolates any way you like on top of your gorgeous pie!
Pie is fine refrigerated for two days. I guarantee it won’t last longer than one hour!
Banana Butterscotch Cream Pie
Ingredients
- FILLING
- 1 portion or 1/2 of a 15-ounce package rolled refrigerated unbaked pie crust 1 crust
- 1 tsp. unflavored gelatin
- 1 Tbsp. cold water
- 1/4 cup butter
- 1 1/2 cups packed dark brown sugar
- 1 cup whipping cream
- 1 1/2 cups whole milk
- 1/4 cup cornstarch
- 1 Tbsp. all-purpose flour
- Dash salt
- 3 egg yolks beaten
- 1 egg beaten
- 1 tsp. vanilla
- 3 large ripe bananas
- TOPPING
- 2 oz. white chocolate melted
- 2 oz. dark chocolate melted
- PIE CRUST
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup 1 1/2 sticks unsalted butter
- 3 tablespoons margarine or chilled vegetable shortening
- 1/4 cup ice water
Instructions
- PIE CRUST
- This pie crust recipe does make two crusts. Makes 1 double-crust for a 9-inch pie (I saved my other crust to bake with another time in the refrigerator)
- Hand Method: In a large bowl, sift the flour and salt. Cut the chilled butter and margarine into 1-tablespoon bits and add to the flour. With a pastry cutter, work flour and shortening together until mixture resembles coarse meal. Add the ice water little by little pressing the pastry together into a ball. Wrap and chill for at least 1 hour.
- It is very important to work the pastry as little as possible. Don't over handle. A secret to light, flaky pastry is to keep the mixture cool, add as little water as possible, and mix only as much as necessary.
- Food Processor Method: Put flour and salt in bowl of machine. Cut butter and margarine into flour. Process a few seconds until mixture resembles coarse meal. Drop by drop add the water, processing very briefly. The whole process would take 20 to 30 seconds. Wrap and chill the pastry for at least 1 hour.
- If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling.
- Preheat the oven to 375 F. Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat each piece of pastry into a flat round. Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.
- Using pie plate as a guide, measure rolled-out pastry -- it should be slightly larger than the pie plate and 1-8-inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge.
- Trim edges with scissors, leaving a 1/2-inch overhang. Fold bottom pastry overhang over top and press firmly to seal. Crimp rim, using fingers or the tines of a fork.
- Prick bottom and sides of pastry with a fork. Place in freezer for 10 minutes. Line pastry with an 8 3/4-inch foil pie pan**; fill with dried beans or pie weights. Place on a foil-lined baking sheet. Bake for 30 minutes.
- Carefully remove foil pie tin. Bake 15 minutes more. Cool on a wire rack. (Or bake refrigerated piecrust according to package directions.)
- When your pie crust is all ready, the next step is the luscious filling!
- FILLING
- Combine gelatin and cold water in a 6-ounce custard cup; set aside to soften.
- On medium heat, combine the butter and 1 cup brown sugar. Cook and stir until it has changed to a slightly dark brown color and smells almost burnt (about 10 to 12 minutes). Remove pan from heat and slowly pour in the whipping cream. Take care as it may splatter. Set the pan aside.
- In another saucepan on medium high heat, heat milk just until bubbly on edges; remove the pan from heat and set aside.
- In a bowl combine remaining 1/2 cup brown sugar, cornstarch, flour and salt.
- Whisk in egg yolks, egg and vanilla. Whisk until fluffy (about 1 minute).
- Gradually stir hot milk into egg mixture.
- Add brown sugar mixture.
- Return mixture to saucepan; cook and stir over medium heat until thick and bubbly (about 15 minutes).(* It does take about exactly 15 minutes until it turns into this rich custard. Don’t walk away from the stove.) And keep stirring until it thickens.
- Remove from heat; stir in softened gelatin.
- Peel your ripe bananas and slice 1/2 inch thick; fold into custard mixture.
- Pour the banana buttercream mixture into baked pie crust. Take a piece of plastic wrap and cover directly the top of pie. Cool slightly. Chill 4 to 24 hours.
- Remove plastic wrap. Place melted chocolates into two small self-sealing plastic bags. Snip a corner on the bottom of each bag (make sure it’s a tiny corner) and drizzle chocolates any way you like on top of your gorgeous pie!
- Pie is fine refrigerated for two days.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Anonymous says
I already miss the nonni! Thanks for sharing them with us over the last 5 weeks.
I think you'll do them proud with the garden and the baking:)
Happy pound love for everyone!
Wilde in the Kitchen says
This is a beautiful pie, I love all of the drizzles on top! Glad you had a lot of fun with your visitors!
Rebecca from Chow and Chatter says
you make the best pies its always tough when family first leave hugs
A Thought For Food says
How decadent this looks! What a combination of flavors!
Anonymous says
I count my blessings too. So sad to hear your in-laws have left, saying goodbye is not an easy thing. Now let me tell you one last thing: love the drizzle and the flavors in this pie. I think we'll have to proclaim you PIE QUEEN! besos, Lora. xoxo
Pacheco Patty says
This is a dream of a pie, I just love everything about it;-)
Marnely Rodriguez says
I laughed when I read "off the hook fabulous!" loving this pie, specially because I am addict to Bananas. Sure, the custard and chocolate help. But I'm making this because of the bananas 😉
Paula says
OH MY! is right. What a beauty of a pie and that crust looks sooo good. I think with a pie such as you have made here, you really have to wonder why they don't make bigger pie plates that what they do.
KonstantKraver says
GOODNESS!! Talk about mouth watering!!
Priya says
Cant take my eyes from that irresistible pie,delicious!
Lauren at Keep It Sweet says
I'm not usually a butterscotch fan, but this pie looks delicious!
Carolyn says
I am glad you had such a good time with your in-laws. I am not sure I could be so gracious to mine for 5 weeks! Gorgeous tart, you're right it is utterly droolworthy!
Lindsay @Eat, Knit, Grow says
Wow!! That looks amazingly awesome, beautiful, and delicious! I want the whole thing right now!!
claudia lamascolo says
Looks fabulous thanks for sharing this one my son will love it!
Jill@MadAboutMacarons says
My goodness. Look at that PIE! The filling may take time to make, but boy it looks so worth it. Will have to give it a try one of these days but double quantities by the sound of it! 🙂
Your house may be quiet and so different from the last few weeks but with all the stocks you're well set for a wee break without having to do the groceries - and a garden done, too! You are so lucky to have such loving help but it's so much deserved. You need your rest. Take it easy and enjoy the peace for a while.
Pretend Chef says
What a sap I've turned into since becoming a mama. Reading how Teresa wanted to leave you with a little more love and some fresh ricotta cheese made my heart swell and eyes water. That brings back so many memories of my loved ones. You are so lucky to have been and continue to be surrounded by those that love you so much. That pie does look delicious. Yummy!
Sourkraut says
Oh my goodness! This looks and sounds divine. What an interesting combination of flavors but I just bet it's delicious.
RavieNomNoms says
WOW, what a fabulous idea!! Whew that is some amazing flavors you have going on there, may I have a slice please?
Maris (In Good Taste) says
What an incredible combination of flavors!!! The pictures are fantastic. Have a wonderful week-end!
Georgia | The Comfort of Cooking says
Wow - now that is a pie! This dessert looks decadent, delicious and just wonderful, Lora, and you did a fantastic job on it. Thanks for sharing, and have a great weekend.
Taylor says
Mmm what a tasty looking dessert!!
Magic of Spice says
Just the name of this pie makes me want to come visit you 🙂 Looks absolutely delightful!
Sounds like you had such a wonderful time with your in-laws, and have quite a stock of goodies to keep the memories of their visit fresh 🙂
Maria says
Love the flavors in this pie! Delicious!
Adora's Box says
Delicious, comforting pie. It looks and sound great. Sorry that you are missing your in-laws. They are sweet. So are you.
Sinful Sundays says
Wow, this looks delicious! I love butterscotch!
claire says
how gorgeous! it looks amazing!
mellissina2 says
Tökéletes,csak a banántól migrénem lesz!!!
dejavucook says
Love this pie! I usually put a bit of Scotch in mine and top with whipped cream/will try this next. Thanks
Happy When Not Hungry says
Wow this looks beautiful! I love the banana and butterscotch combo too. Yum!
Celia says
Such a lovely pie! It's always sad when family departs...but I must admit I hope we get to hear about what comes of "i gnocchi della nonna"...
Becky says
Lora,
Glad that your feeling better! You are very lucky to have such a loving family in your life, and lots of canned tomatoes:)
Your pie is gorgeous, and well worth the time
Have a great weekend and enjoy your garden.
Claudia says
I think you were blessed with in-laws. (I hope it is legal to bring back seeds...) The pie is soul-satisfying. I love seeing the butterscotch flavor - it doesn't seem to be "in fashion" anymore and it's a treat.
Sanjeeta kk says
Wow..what gorgeous bake and awesome presentation! Love the frosting, I need to develop patience to frost my bakes like you 🙂
Lizzy says
Oh, wow!!! I fell in love with butterscotch pudding earlier this year...and the addition of bananas and chocolate drizzle push my new favorite pudding over the top. Brava!
Lemons and Anchovies says
Your post made me miss my grandparents. When we were children, they would visit me and my sisters for a month at a time. My grandmother wasn't a cook but she showed her love in so many other ways. One was for her to organize my mom's grocery bag drawer. It was tradition that she would spend hours folding paper and plastic bags neatly upon arrival. It was cute--she couldn't stand anything in disarray. They're both gone now but the good memories remain. You and your mother in law cooked up so much great stuff together--this cream pie is no exception. 🙂
Ciccia says
This cake is so tempting! I can almost taste it. Just met your mom and she told me about your blog. Your mom told me that she lived outside of Agrigento, I was so surprised! I'm following you from Trapani, Sicily.
kita says
Aw! We will miss the stories of your MIL in the kitchen!
Butterscotch banana cream pie - now theres a flavor combo I have never tried - but I want to!
Angie's Recipes says
wow this looks fabulous fabulous and fabulous! Anything with butterscothch is just irresistible.
Veronica's Kitchen says
Your pie looks so delicious. Nobody can resist that!
Reeni says
The pie is positively delectable Lora! And I too enjoyed hearing about your in-laws and seeing all the delicious food you were cooking up together. It sounds like they took good care of you and will be missed - I wish someone would come plant my garden! xoxo
Elizabeth Ann (Elizabeth Ann's Recipe Box says
I gave you the Versatile Blogger Award! http://www.elizabethannsrecipebox.com/2011/05/versatile-blogger-award.html
Don't feel like you need to pass it on. . . since you have kids, and a life, and other things going on! 🙂 Just wanted you to know that I love your blog! 🙂 Have a great Sunday!
Angela@RecipesFromMyMom says
Whoa, so many decadent flavors in one pie. Reminds me a little of a banana split, especially with the drizzle of chocolate.
alison @ Ingredients, Inc. says
omg this looks fabulous! Sorry i might be late seeing this. Still no power but managed to get my blog up and see yours
Koci says
That pie sounds so yummy! I love the chocolate drizzle all over the top. And how great that you got to spend some lovely quality time with family! Plus it sounds like you guys got very spoiled with lots of delicious food, too. 😀
vanillasugar says
haven't made a good butterscotch in ages!! damn this looks good!
Lindsey @ Gingerbread Bagels says
Oh my word I'm in love. I haven't had anything butterscotch flavored in forever but it was my favorite as a child. This just looks sooooo good. Love the drizzles on top. 🙂
sara @ CaffeIna says
These pie really looks glorious! I've tried the banana-butterscotch combination and I love it but in form of cream pie it must me so delicious. Bookmarked!
Winnie says
Wow this looks ridiculously amazing!
Sue says
This looks exceptionally tasty, Lora!