Latest recipes

    Valentine’s Day Special Butterscotch banana pie Recipe

    Butterscotch banana pie
    Jump to Recipe Print Recipe

    Indulge your taste buds in the delectable fusion of rich butterscotch and creamy bananas with this delightful dessert – Butterscotch Banana Pie!

    This mouthwatering dessert combines the smooth, buttery sweetness of butterscotch with the natural, tropical flavor of ripe bananas. A buttery graham cracker crust provides the perfect base, adding a delightful crunch to each bite. Layers of sliced bananas are delicately arranged over a luscious, homemade butterscotch filling, creating a harmonious blend of flavors and textures.

    With each spoonful, you’ll experience the creamy smoothness of the butterscotch, complemented by the softness of the bananas. The combination is simply irresistible. Whether you’re a fan of butterscotch, bananas, or both, this pie is sure to satisfy your dessert cravings.

    Enjoy this pie as a decadent dessert after a family dinner or a special treat for your loved ones during celebrations. Serve it chilled, and witness smiles light up faces as they savor every scrumptious bite.

    Capture the essence of sweetness and joy with Butterscotch Banana Pie, and let your taste buds embark on a delightful journey.

    Also Read: Persian kotlet – lamb & potato patties Recipe

    Valentine's Day Special Butterscotch banana pie Recipe
    Pin
    Print

    Valentine’s Day Special Butterscotch banana pie Recipe

    Recipe by RecipesVilla
    Course: MainCuisine: InternationalDifficulty: Medium
    Servings
    +
    –

    8

    servings
    Prep time

    35

    minutes
    Cooking time

    45

    minutes
    Calories

    712

    kcal

    Banana cream pie is a classic dessert, and this recipe takes it to the next level. To make it stand out from plain cream pie recipes, top this gorgeous dessert with melted white and dark chocolate, and sky-high swirls of whipped cream.

    Ingredients

    • 1  Pastry for a Single-Crust Pie or half of a 15-ounce package (1 crust) rolled refrigerated unbaked piecrust

    • 1  teaspoon unflavored gelatin

    • 1  tablespoon cold water

    • 1 1/2  cups packed dark brown sugar

    • 1/4  cup butter

    • 1  cup whipping cream

    • 1 1/2  cups whole milk

    • 1/4  cup cornstarch

    • 1  tablespoon all-purpose flour

    • salt

    • 3  egg yolks, lightly beaten

    • 1  egg, lightly beaten

    • 1  teaspoon vanilla

    • 3  bananas

    • 2  ounces of white baking chocolate, melted and slightly cooled

    • 2  ounces of dark chocolate, melted and slightly cooled

    • Pastry for a Single-Crust Pie

    • 1 1/2  cups all-purpose flour

    • 1/2  teaspoon salt

    • 1/4  cup shortening

    • 1/4  cup butter, cut up

    • 1/4  cup ice water

    Directions

    • Preheat oven to 450°F. If using, prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate’s edge. Crimp edge as desired. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Cool on a wire rack. (If using refrigerated piecrust, follow package directions.)
    • In a 6-ounce custard cup stir gelatin into the cold water; set aside to soften.
    • In a large saucepan combine 1 cup of the brown sugar and the butter. Cook and stir over medium heat for 10 to 12 minutes or until mixture is slightly dark brown in color and smells almost burnt. Immediately add cream (mixture may sputter). Remove from heat.
    • In another small saucepan, heat milk just until bubbly around the edges. Remove from heat.
    • In a medium bowl stir together the remaining 1/2 cup brown sugar, cornstarch, flour, and salt. Add egg yolks, egg, and vanilla. Whisk about 1 minute or until fluffy. Gradually stir hot milk into egg mixture. Add egg mixture to cream mixture in saucepan. Cook and stir over medium heat about 15 minutes or until thickened and bubbly. Remove from heat; stir in gelatin mixture.
    • Cut bananas into 1/2-inch slices; fold into cream mixture. Pour into pastry shell. Cover surface of filling with plastic wrap and chill pie for 4 to 24 hours.
    • Before serving, fill a small, heavy resealable plastic bag with melted white chocolate. Fill another bag with melted dark chocolate. Snip a small hole in one corner of each bag. Pipe chocolates over pie.

    More Articles & Posts