Banana Caramel Cream Pie

By -

Chatelaine recipe: http://www.chatelaine.com/recipe/desserts/banana-caramel-cream-pie/

This was delicious! Since you have leftover egg whites from the recipe, I made a meringue top instead of whipped cream because it was already rich. I'm sure the crumbled sponge toffee on top would be good too, but the crust and the filling are just so good it doesn't need it!

INGREDIENTS

1 1/2 cups 
Oreo cookie crumbs
1/2 cup 
unsalted butter, melted

CARAMEL BANANAS

1 tbsp 
unsalted butter
2 tsp 
packed brown sugar
2 tbsp 
35% cream
1/8 tsp 
salt
3 
ripe medium bananas, sliced

PUDDING

1 1/2 cups 
3.25% milk
3 tbsp 
granulated sugar
3 tbsp 
cornstarch
3 
egg yolks
1 1/2 tsp 
vanilla
1/8 tsp 
salt

TOPPING


1 cup 
35% cream
2 tsp 
granulated sugar
44-g bar 
chocolate covered sponge toffee, such as Crunchie, broken into small pieces

  • STIR cookie crumbs with 1/2 cup melted butter in a medium bowl until combined. Press mixture evenly into the bottom and up the sides of a 9-in. pie plate.
  • MELT 1 tbsp butter in a medium frying pan over medium-high. Add brown sugar, 2 tbsp 35% cream and 1/8 tsp salt. Boil gently, whisking often, 1 min. Remove from heat and let stand 1 min. Stir in bananas, then arrange over crust in an even layer.
  • HEAT milk in a medium saucepan over medium-high, just until bubbles form on the surface, about 5 min. Whisk 3 tbsp sugar with cornstarch and yolks in a medium bowl until combined. Whisk in half of hot milk until smooth. Return mixture to saucepan and set over medium. Whisk often until pudding thickens, about 2 min. Remove from heat and stir in vanilla and 1/8 tsp salt. Scrape over banana layer, smoothing top. Refrigerate until pudding is set, 1 hour.
  • BEAT 1 cup 35% cream in a medium bowl until soft peaks form when beaters are lifted, 2 to 3 min. Beat in 2 tsp sugar until stiff peaks form when beaters are lifted, about 2 more min. Spoon whipped cream over centre of pie. Sprinkle with sponge toffee.

Comments

Post a Comment

Popular posts from this blog

Pizza Dough

By -
2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt MAKE DOUGH: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough i...
Read more

"Light" Caesar Salad

By -
I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good. 1/4   cup   (60 mL)  grated  Parmesan cheese 1/4   cup   (60 mL)  light mayonnaise 2   tbsp   (30 mL)  white wine vinegar 1   tbsp   (15 mL)  extra virgin olive oil 1   tbsp   (15 mL)  water 1   tbsp   (15 mL)  Dijon mustard 1   tsp   (5 mL)  Worcestershire sauce 1   clove garlic , minced 1   pinch   salt 1   pinch   pepper 8   cups   (2 L)  romaine lettuce , torn, 1 small head 1   cup   (250 mL)  prepared croutons 2   tbsp   (30 mL)  cooked  bacon , crumbled In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce...
Read more