Banana-caramel cream pie
163
- Prep Time20 min
- Total Time1 h 30 min
- Makes8 servings
Creamy, with hits of caramel and crunchy chocolate toffee, this over-the-top banana cream pie is nothing short of spectacular.
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
Instructions
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 banana cream pie with sponge toffee.
Nutrition (per serving)
Calories 458, Protein 5g, Carbohydrates 40g, Fat 32g, Fibre 2g, Sodium 233mg.
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