BUTTERSCOTCH-BANANA CREAM PIE
It's just butterscotch pudding and bananas in a ready-made graham pie crust, but this cream pie has the power to make any occasion special!
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Mix pudding mix and milk in medium saucepan. Bring to full boil on medium heat, stirring constantly.
- Slice 1-1/2 of the bananas; spread onto bottom of crust. Cover with pudding.
- Refrigerate 4 hours. Spread COOL WHIP over pie just before serving. Slice remaining banana; arrange over pie.
Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
BUTTERSCOTCH CREAM PIE
This recipe has been a favorite of mine and my family for over 50 years. The meringue topping with the butterscotch filling makes for a very rich dessert; eat it warm. YUM!
Provided by Colleen
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
- In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat.
- Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture, whisking constantly, to temper the yolks. Pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly, until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust.
- In a large glass or metal mixing bowl, beat egg whites, cream of tartar, and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely.
- Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.
Nutrition Facts : Calories 346.4 calories, Carbohydrate 46.6 g, Cholesterol 93.1 mg, Fat 14.7 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 6 g, Sodium 297.7 mg, Sugar 31.8 g
BANANA BUTTERSCOTCH CREAM PIE
I've been accused of peeling bananas incorrectly. Several people have pointed out that I, who always peel bananas from the stem end, do it wrong, and they advised me to peel them like monkeys do: by grasping the bottom of the fruit and pinching the banana open. To be honest, I found that it doesn't make all that much difference, especially when using the bananas in a dessert. Peeling technique aside, this pie does differ from the usual butterscotch cream pie. I use homemade chocolate-cookie crumbs in the crust and make the filling with lots of dark brown sugar, which gives it a toffee-like creaminess that separates it from the jungle of other pies out there.
Yield makes one 10-inch (25-cm) pie; 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (175°C).
- To make the crust, generously butter a 10-inch (25-cm) pie plate. In a medium bowl, mix together the chocolate cookie crumbs, the 3 tablespoons (45 g) sugar, and 4 tablespoons (2 ounces/60 g) melted butter until evenly moistened. Pat the mixture in an even layer into the bottom and up the sides of the buttered pie plate. Refrigerate or freeze for 30 minutes.
- Bake the crust until if feels slightly firm, about 10 minutes. Let cool completely.
- To make the filling, in a small saucepan, heat the brown sugar and the 2 tablespoons (1 ounce/30 g) butter, stirring, until the butter is melted. Pour into a large bowl, set a mesh strainer across the top, and set aside.
- In a small bowl, whisk the cornstarch with just enough of the milk to make a smooth slurry. In a medium saucepan over medium heat, warm the remaining milk and the salt. When the milk is hot, stir the cornstarch mixture to recombine, then whisk it into the milk in the saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil and thickens. Whisk the egg yolks in a small bowl, then whisk a small amount of the hot thickened milk mixture into the yolks. Whisk the warmed egg-yolk mixture into the saucepan. Cook, stirring constantly, until the mixture returns to a boil and is as thick as mayonnaise. Pour it through the strainer into the butter-brown sugar mixture. Add the 2 teaspoons rum and 1/2 teaspoon vanilla and whisk until combined.
- Peel and cut the bananas into slices 1/4 inch (6 mm) thick and scatter them in the bottom of the cooled crust. Pour the filling into the crust, cover with plastic wrap, and refrigerate until chilled, about 2 hours.
- To make the topping, in a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the cream on high speed until it begins to mound softly. Add the 1 tablespoon sugar and 2 tablespoons rum and continue whisking until the cream holds peaks. Spread or pipe the topping over the pie. Garnish with chocolate curls.
- The baked or unbaked crust can be refrigerated for up to 4 days, or frozen for up to 1 month. The pie can be refrigerated for up to 2 days, but whip the cream and top the pie with it a few hours before serving.
BANANA CREAM PIE III
Very easy Banana Cream Pie.
Provided by Angie
Categories Desserts Pies No-Bake Pie Recipes
Time 3h10m
Yield 8
Number Of Ingredients 5
Steps:
- Slice 2 of the bananas and arrange in bottom of baked and cooled pastry shell.
- Pour cold milk into a medium bowl. Add pudding mix and whisk until thoroughly combined. Fold in 1/2 cup of the whipped topping. Pour into pastry shell.
- Chill at least 3 hours before serving. Garnish with remaining whipped topping and slices of the remaining banana.
Nutrition Facts : Calories 308.2 calories, Carbohydrate 48.6 g, Cholesterol 6.1 mg, Fat 11.7 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 6.8 g, Sodium 491.3 mg, Sugar 32.3 g
BUTTERSCOTCH BANANA PUDDING
Like a cake, but lighter, true! NOT the most ordinary of puddings too! LOVE the taste, curiosity WILL get you! Look forward to the first review!
Provided by mickeydownunder
Categories Pie
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- PREHEAT oven to 180 C/ 350°F.
- COMBINE brown sugar, golden syrup and boiling water in a put; bring to a boil for about 2- 3 minutes; set aside.
- SIFT flour, sugar, baking powder and salt into a bowl.
- ADD beaten egg, melted butter, vanilla extra and mashed banana.
- POUR combined mixture (Steps 3 and 4)into greased casserole dish (use 3.5 Litre pyrex). THEN very slowly, pour brown sugar/golden syrup over what is in the casserole dish.
- Bake uncovered 30-40 minutes.
- ENJOY!
- Can serve with you favourite ice cream!
- NOTE Golden Syrup = Light Treacle or Light Molasses.
Nutrition Facts : Calories 425, Fat 13.2, SaturatedFat 8, Cholesterol 67.3, Sodium 395.4, Carbohydrate 75.6, Fiber 1.1, Sugar 49.7, Protein 3.5
OLD-FASHIONED BANANA CREAM PIE
Before Cool Whip and instant pudding, this was how a cream pie was made. If you leave out the bananas, you have vanilla cream pie. If you add 1 cup shredded coconut to milk as it's being heated, you have coconut cream pie.
Provided by Lennie
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Have baked 9-inch pie shell ready.
- In a large saucepan, scald the milk.
- In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
- Over medium heat, stirring constantly, cook until thickened.
- Cover and, stirring occasionally, cook for two minutes longer.
- In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
- Cook for one minute longer, stirring constantly.
- Remove from heat and blend in the butter and vanilla.
- Let sit until lukewarm.
- When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
- If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.
PRETZEL-CRUSTED BUTTERSCOTCH BANANA CREAM TART
Butterscotch is caramel made with brown sugar. It's like caramel, but a little more interesting. Bananas are always great, but I think the star of this dish is the pretzel crust. It's crispy, buttery, and salty. It really goes well with the sweet vanilla pudding and butterscotch. Plus, it's really fun to say pretzel-crusted butterscotch banana cream.
Provided by Duff Goldman
Categories dessert
Time 1h20m
Yield One 9-inch tart
Number Of Ingredients 23
Steps:
- Make the crust: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
- In the bowl of a food processor fitted with a blade attachment, pulse the pretzels until they're finely ground but not turned to dust. Some pretzel pieces should still be intact. Transfer the pretzel bits to a large bowl. Add the melted butter and brown sugar to the crushed pretzels and stir to combine.
- Place a 9-inch tart pan with removable bottom on the prepared sheet and, using a spoon, fill with the pretzel mixture and shape it so the edges are crisp and it's about 1/4 inch thick all over. Bake for 12 to 16 minutes and cool in the pan on a wire rack.
- Make the filling: Put a damp kitchen towel under a large bowl and whisk together the sugar, cornstarch and salt. (The towel will ensure the bowl doesn't slide around.)
- In a medium saucepan over medium-low heat, warm the milk until it is above room temperature, about 4 minutes. With one hand, start whisking the cornstarch mixture; with the other hand, slowly drizzle the hot milk into the bowl, whisking until all the milk is incorporated.
- Pour the entire mixture back into the saucepan and cook on medium heat until the filling is thick, 2 to 3 minutes. Don't let it boil.
- Using a rubber spatula, pour the filling into a bowl, then stir in the butter and vanilla until the butter is melted and fully incorporated. Cover the bowl with plastic wrap, pressing down to make sure that the wrap and the pudding are touching. Refrigerate until it is cool to touch.
- Make the butterscotch sauce: Clip a candy thermometer to a large saucepan. Add the brown sugar, corn syrup, salt and 3/4 cup of cream to the pan and heat over medium-high heat until it boils, 3 to 5 minutes.
- Turn the heat down to medium-low and slowly heat the sauce until it reaches 234 degrees F, about 10 minutes.
- When the sauce reaches 234 degrees F, take it off the stove and let it cool for 5 minutes. Pour the sauce into a large bowl. Slowly stir in the butter until incorporated with a wooden spoon. Carefully drizzle in the remaining cream and the vanilla while stirring constantly. Cover the bowl with plastic wrap and set aside.
- Make the tart: Arrange half of the banana slices and chocolate chips if using in the bottom of the tart shell. Pour about half of the filling into the tart shell and spread it around evenly. Eat the remaining pudding with a spoon. (It tastes better if you share.)
- Arrange the rest of the bananas and chocolate chips if using on the top of the pastry cream. Put the tart shell in the fridge until you're ready to finish the tart.
- Make the topping: In the bowl of a stand mixer with the whisk attachment, whip the cream cheese until it is light and fluffy, about 2 minutes. Add the confectioners' sugar, vanilla and salt and continue to whip, scraping down the sides as needed, until the mixture is well combined, about 1 minute.
- With the mixer speed on low, drizzle in the cream. Increase the speed and whisk, scraping down the sides as needed, until stiff peaks form, about 2 minutes. Detach the bowl from the mixer and set aside.
- Finish the tart: Remove the tart shell from the fridge. Using a rubber spatula, generously cover the tart with the topping. Artfully drizzle the butterscotch sauce over the pie.
- Using a cheese grater, rasp grater or vegetable peeler, shave milk chocolate over the tart. Slice and serve with more butterscotch sauce.
SILKY BUTTERSCOTCH-BANANA PIE
Steps:
- In a small saucepan, scald the milk over medium-high heat and set aside to cool. Whisk together the whole egg, egg yolks, cornstarch, and brown sugar in a medium bowl, then whisk in the cooled milk. Pour the mixture back into the pan and bring to a boil over medium-high heat, whisking constantly. Remove from heat, strain, and then whisk in the butter. Soften the gelatin in 1 tablespoon cold water and whisk into the egg mixture. Let cool. Caramelize the granulated sugar in a clean, dry pot by adding just enough water to liquefy it (2 or 3 tablespoons) and cooking over medium-high heat until it turns deep, golden brown. Remove from the heat and carefully pour in 1/3 cup cream. Whisk together and add the vanilla, scotch, and salt, then whisk into the egg mixture.
- Using a wire whisk or an electric mixer fitted with the whisk attachment, whip the remaining 1 cup of cream to stiff peaks. Set aside approximately 1 cup for garnish and fold the remaining cream into the pastry cream in thirds, mixing thoroughly but gently. Fold in two thirds of the sliced bananas and spread the mixture into the baked pie shell. Chill for at least 3 hours, or up to 12 hours. Garnish with the remaining bananas and whipped cream.
- Notes
- When trying to cook caramel to just the right deep amber color, pay attention to the depth of the syrup in the saucepan. If sugar syrup is less than 1/2 inch deep, it will be ready when it appears deep amber. If it's deeper than 1/2 inch, the color will actually appear darker in the saucepan than it will when you pour it out-so cook it a little bit longer, to a color slightly darker than deep amber. Once the sugar starts to color, watch it closely and react quickly-it can burn in a flash. For that reason, it's good to have a bowl of ice water handy for setting the pot in to stop the cooking, if necessary.
- If you make a 9- or 10-inch tart instead of a pie, chances are you'll have about a cup of leftover filling. No worries-topped with additional sliced banana, it makes a delicious pudding for the cook or cook's helper.
BANANA CREAM PIE
Made from our farm-fresh dairy products, this pie was a sensational creamy treat any time Mom served it. Her recipe is a real treasure, and I've never found one that tastes better! -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly. , Slice bananas into crust; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. If desired, garnish with whipped cream and additional sliced bananas.
Nutrition Facts : Calories 338 calories, Fat 14g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 236mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
BUTTERSCOTCH BANANA PIE
This impressive looking salted caramel dessert is fit for a dinner party table, uses storecupboard ingredients and is ready in under half an hour
Provided by Katy Gilhooly
Categories Dessert
Time 25m
Number Of Ingredients 6
Steps:
- Melt 75g of the chocolate in the microwave in 30 second bursts. Whizz the biscuits in a food processor into crumbs. Pour the melted chocolate onto the biscuit crumbs and whizz again. Spread the biscuit mixture across the base and up the sides of a 16-18cm shallow pie or cake tin, then put in the fridge to set
- Sprinkle the butterscotch pudding powder into the milk and whisk together until smooth. Slice the bananas. Take the tin out of the fridge and spread the salted caramel sauce over the base. Cover the caramel with the banana slices. The pudding will have started to thicken, so give it a brief whisk, then spoon it over the bananas. Put in the fridge for 5-10 mins to set. Melt the remaining chocolate and drizzle over the pie to serve.
Nutrition Facts : Calories 323 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 27 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
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