CARAMEL BANANA CREAM PIE
Caramel banana cream pie has a delicious graham cracker crust, followed by a caramel layer, topped by banana pudding and whipped cream for a delicious twist on traditional banana cream pie!
Provided by Aimee
Number Of Ingredients 10
Steps:
- Crush your graham crackers into a fine crumb. (It should make about 1½ cups).
- Mix together the sugar with the graham cracker crumb in a medium sized bowl.
- Pour the melted butter over the top of the crumb and mix it all together until you have a nice sandy mixture.
- Pour the crust mixture into the bottom of a 9 inch pie crust pan and press down evenly on the bottom and up the edges of the pan.
- Cut the bananas into slices and lay them over your graham cracker crust.
- Combine the caramels and heavy cream in a small sauce pan. Heat over medium until the caramels are melted and smooth, stirring the whole time.
- Pour the caramel over the banana slices. (You can save about 1/4 cup of the caramel to reheat later and pour over the pie)
- Add the pudding mixes into a large bowl and add the milk and stir it together for a couple of minutes, until combined.
- Add 1 cup of the cool whip to the pudding mixture and fold it into the pudding.
- Pour the pudding mixture over caramel and smooth it across the top top. Place it in the fridge to set for at least 4 hours.
- Top with remaining cool whip and additional bananas before serving.
- Drizzle with remaining caramel sauce (reheated) if desired.
Nutrition Facts : Carbohydrate 100 g, Protein 7 g, Fat 17 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 35 mg, Sodium 680 mg, Fiber 2 g, Sugar 73 g, Calories 560 kcal, UnsaturatedFat 6 g, ServingSize 1 serving
BANANA CARAMEL CREAM PIE
Make and share this Banana Caramel Cream Pie recipe from Food.com.
Provided by Food.com
Categories Pie
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- For the pie:.
- 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.
- 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.
- 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.
- Yield: 1 1/2 cups sauce.
- Cook's Note:
- This recipe will last in the refrigerator for up to 2 weeks. Reheat before serving.
CARAMEL BANANA ICE CREAM PIE
With six ingredients and a prepared graham cracker crust, this pie is easy to make and luscious, too. Guests will enjoy the symphony of caramel, banana and toffee bits.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Spread 1/4 cup caramel topping into crust. In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Add ice cream; mix well. , Spoon into prepared crust. Top with whipped topping. Drizzle with remaining caramel topping; sprinkle with chopped candy bar., Cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 442 calories, Fat 17g fat (10g saturated fat), Cholesterol 34mg cholesterol, Sodium 597mg sodium, Carbohydrate 68g carbohydrate (45g sugars, Fiber 0 fiber), Protein 5g protein.
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
SO EASY BANANA CARAMEL CREAM PIE (NO BAKE)
This pie is *SO* good and so easy to make, and to make it even more simple purchase a ready-made vanilla wafer crust, or a graham cracker crust, or just make your own. I always make two of these as I end up by eating almost one myself, it is THAT good!
Provided by Kittencalrecipezazz
Categories Pie
Time 10m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Layer the banana slices evenly over the bottom of the prepared crust.
- Drizzle the caramel topping over the bananas.
- Beat the whipping cream with sugar and vanilla until very stiff.
- Spread over the banana slices, swirling to make a decorative pattern.
- Sprinkle the chopped Skor pieces on top or around the edges of the whipping cream.
- Chill for a minimum of 1 hour before serving.
- Delicious!
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
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