Caramel Banana Pie Recipes

CARAMEL BANANA CREAM PIE

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.

BANOFFEE PIE - EASY BANANA CARAMEL CREAM PIE

Steps:

• Melt the butter in the microwave for 30 seconds, then mix in with the graham cracker crumbs and salt
• Push mixture firmly into the base of a tart pan, and up the sides. Place in the fridge while you prepare filling
• Chop bananas into 1cm slices, then cut each slice into quarters to make 1cm chunks
• Melt the butter and golden sugar in a saucepan over a medium-low heat, stirring constantly until the sugar has dissolved
• Add the condensed milk and salt and bring to a rapid boil, stirring all the time until it turns into a thick, golden caramel. Once the boil turns into thick bubbles bursting on the surface, boil for a further minute, then remove from the heat. It's important not to undercook it or the filling won't set properly
• Put the bananas into the caramel immediately and stir together well, it's important to add the bananas while the caramel is still warm so the banana flavour infuses into the caramel
• Pour the banoffee filling into the tart case and allow to set in the fridge for two hours
• Before serving, whip up the cream until stiff, then put on top of the pie. I piped my cream but you could easily just spread it on with a knife - it looks just as good!
• Drizzle the top of the pie with caramel sauce, or melt down some candy caramels in the microwave and drizzle them
• Finish with chocolate shavings or curls around the edges of the pie

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

CARAMEL BANANA PIE

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 BANANA PIE

Steps:

• Sprinkle 1/3 cup chocolate chips or toffee bits in the bottom of crust.
• In a large bowl, combine caramel topping and milk, add pudding mix. Whisk together for two (2) minutes. Carefully fill pie crust with the pudding mixture.
• Chill at least 20 minutes.
• Arrange sliced bananas on top of the pudding. Top with whipped topping. Sprinkle with toasted coconut and remaining mini chocolate chips or toffee bits. Serve immediately or refrigerate.
• Preparation time includes chill time.

SO EASY BANANA CARAMEL CREAM PIE (NO BAKE)

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!