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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Crust
1 cup all-purpose flour
1 cup pecans, finely chopped
1/4 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of salt
6 tablespoon butter, melted
Banana Caramel
1 cup granulated sugar
1/2 cup water
2 medium to large bananas, ripened so the skins are fully browned
Filling
11/4 cups plus 1 tablespoon milk, divided (I used 1%)
1/2 cup heavy cream
4 tablespoons cornstarch
2 eggs
6 tablespoons sugar
Pinch of salt
2 tablespoons unsalted butter, cut into pieces
1/4 teaspoon vanilla
Sweetened whipped cream, whole pecans
Preheat oven to 350. Spray pie plate with nonstick cooking spray.
For the crust, combine flour, pecans, 1/4 cup sugar, cinnamon, nutmeg and salt in large bowl. Pour in melted butter; stir until combined. Press onto bottom and up sides of prepared pie plate. Bake crust 15 minutes or until golden brown. Do not over bake. Cool completely.
For the caramel, combine 1 cup sugar and water in medium heavy saucepan; bring to a boil over high heat. Do not stir. When mixture is golden, gently swirl pan to evenly distribute. Reduce heat to medium-high. Remove from heat when color is deep golden brown.
Meanwhile, purée bananas until they are the consistency of pancake batter. When the caramel has reached a deep golden brown color, slowly pour in puréed bananas, whisking constantly. Reserve 1/2 cup mixture in heatproof measuring cup; set aside to cool. Pour remaining banana caramel in small heatproof bowl; set aside to cool. Clean saucepan.
For the filling, combine 1 cup milk and cream in cleaned saucepan; bring to a boil over low heat. Meanwhile, combine remaining 1/4 cup plus 1 tablespoon milk and cornstarch in medium bowl; whisk until well blended. Whisk in eggs, 6 tablespoons sugar and salt until well blended. Slowly pour in milk mixture; whisking constantly, until fully incorporated. Pour mixture back into saucepan. Clean bowl.
Return saucepan to heat; increase heat to medium-low. Add butter, whisking until incorporated. Continue whisking until mixture is thickened and coats back of spoon.
Remove from heat; pour mixture into cleaned bowl. Stir in vanilla and reserved 1/2 cup banana caramel; stir gently until fully incorporated. Pour into cooled crust. Press plastic wrap onto surface to prevent skin from forming. Refrigerate 4 hours. Refrigerate remaining banana caramel for another use.*
Prepare sweetened whipped cream; pipe along edge of pie. Decorate with pecans.
*There's enough for two more pies. Or leave some out at room temperature and use to drizzle over individual slices. The caramel itself is amazing!
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CARAMEL BANANA PIE WITH SHORTBREAD PECAN CRUST
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Crust
1 cup all-purpose flour
1 cup pecans, finely chopped
1/4 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of salt
6 tablespoon butter, melted
Banana Caramel
1 cup granulated sugar
1/2 cup water
2 medium to large bananas, ripened so the skins are fully browned
Filling
11/4 cups plus 1 tablespoon milk, divided (I used 1%)
1/2 cup heavy cream
4 tablespoons cornstarch
2 eggs
6 tablespoons sugar
Pinch of salt
2 tablespoons unsalted butter, cut into pieces
1/4 teaspoon vanilla
Sweetened whipped cream, whole pecans
Preheat oven to 350. Spray pie plate with nonstick cooking spray.
For the crust, combine flour, pecans, 1/4 cup sugar, cinnamon, nutmeg and salt in large bowl. Pour in melted butter; stir until combined. Press onto bottom and up sides of prepared pie plate. Bake crust 15 minutes or until golden brown. Do not over bake. Cool completely.
For the caramel, combine 1 cup sugar and water in medium heavy saucepan; bring to a boil over high heat. Do not stir. When mixture is golden, gently swirl pan to evenly distribute. Reduce heat to medium-high. Remove from heat when color is deep golden brown.
Meanwhile, purée bananas until they are the consistency of pancake batter. When the caramel has reached a deep golden brown color, slowly pour in puréed bananas, whisking constantly. Reserve 1/2 cup mixture in heatproof measuring cup; set aside to cool. Pour remaining banana caramel in small heatproof bowl; set aside to cool. Clean saucepan.
For the filling, combine 1 cup milk and cream in cleaned saucepan; bring to a boil over low heat. Meanwhile, combine remaining 1/4 cup plus 1 tablespoon milk and cornstarch in medium bowl; whisk until well blended. Whisk in eggs, 6 tablespoons sugar and salt until well blended. Slowly pour in milk mixture; whisking constantly, until fully incorporated. Pour mixture back into saucepan. Clean bowl.
Return saucepan to heat; increase heat to medium-low. Add butter, whisking until incorporated. Continue whisking until mixture is thickened and coats back of spoon.
Remove from heat; pour mixture into cleaned bowl. Stir in vanilla and reserved 1/2 cup banana caramel; stir gently until fully incorporated. Pour into cooled crust. Press plastic wrap onto surface to prevent skin from forming. Refrigerate 4 hours. Refrigerate remaining banana caramel for another use.*
Prepare sweetened whipped cream; pipe along edge of pie. Decorate with pecans.
*There's enough for two more pies. Or leave some out at room temperature and use to drizzle over individual slices. The caramel itself is amazing!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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