Banana Cream Pie With Caramel Drizzle Recipes

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BANANA CREAM PIE WITH CARAMEL DRIZZLE



Banana Cream Pie With Caramel Drizzle image

I got this recipe from Ladies Home Journal. It looks delicious and rich! Looks like a pretty delicate recipe, so I would recommend following it to a tee!

Provided by ChipotleChick

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

2 cups graham cracker crumbs
6 tablespoons melted unsalted butter
1/2 ripe banana
4 large egg yolks
4 tablespoons cornstarch
2 cups heavy cream, divided
1 cup sugar
1 teaspoon vanilla extract
1/2 cup sugar
2 tablespoons water
1/2 cup heavy cream
1 cup heavy cream or 1 cup whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract

Steps:

  • Make crust: Heat oven to 350.
  • In a large bowl, cream the ingredients together with your hands until well mixed.
  • Press the mixture into a 9" pie plate and bake until brown, 12-15 minutes.
  • Remove from oven and cool completely before filling.
  • Make filling: Whisk together egg yolks, cornstarch, and 1 cup heavy cream in a small bowl.
  • Set aside.
  • Combine remaining cream, sugar and vanilla in a large, heavy bottomed saucepan over medium heat.
  • Whisk to dissolve the sugar and bring to a gentle boil, will take about 10 minutes.
  • Slowly add egg yolk mixture, stirring constantly until it thickens, about 5 minutes.
  • Transfer filling into a glass bowl.
  • Press a piece of plastic wrap onto the surface of the mixture and cool completely at room temperature.
  • When cool, whisk briskly until custard is thick and creamy.
  • Pour into prepared pie crust.
  • Make caramel: In a small, heavy bottomed saucepan, bring sugar and water to a boil, stirring constantly.
  • Continue cooking, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, about 10-15 minutes.
  • Remove from heat.
  • Carefully and slowly stir in cream, return pan to high heat, and boil the sauce until it becomes a think syrup, about 2 minutes.
  • Cool to room temperature.
  • Make whipped cream: Beat ingredients in medium mixer bowl on medium high speed until soft peaks form.
  • Using a rubber spatula, spread the whipped cream evenly over the pie.
  • Drizzle caramel over the top.

CHOCOLATE-CARAMEL BANANA ICE CREAM PIE



Chocolate-Caramel Banana Ice Cream Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 6 to 8 servings

Number Of Ingredients 13

8 chocolate graham cracker sheets
5 tablespoons unsalted butter, at room temperature
2 tablespoons sugar
1 tablespoon pure vanilla extract
For the filling:
4 ounces milk chocolate, chopped
2 14-ounce cartons vanilla ice cream, softened
2 bananas, thinly sliced
3/4 cup dulce de leche or caramel sauce
For the glaze:
2 tablespoons heavy cream
2 ounces milk chocolate, chopped
1 teaspoon light corn syrup

Steps:

  • Make the crust: Preheat the oven to 350 degrees F. Pulse the graham crackers, butter, sugar and vanilla in a food processor until fine crumbs form. Press evenly into the bottom and up the side of a 9-inch pie plate. Bake until firm, about 15 minutes; let cool completely.
  • Make the filling: Put the chocolate and 1/4 cup ice cream in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the mixture is almost melted; whisk until smooth. Beat the remaining ice cream in a large bowl with a mixer on medium-high speed until fluffy but not melted, about 3 minutes; beat in the chocolate mixture. Freeze until firm, about 1 hour.
  • Meanwhile, arrange the banana slices in the pie crust. Spread the dulce de leche over the bananas and freeze until cold, about 30 minutes. Scoop the ice cream over the bananas and dulce de leche and smooth with a rubber spatula. Freeze until very firm, 4 hours.
  • Make the glaze: Bring the heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and whisk in the chocolate and corn syrup until melted and smooth. Let cool, whisking occasionally, until spreadable, about 15 minutes. Slowly pour the glaze over the ice cream; return to the freezer until set. Let the pie soften 10 minutes at room temperature before slicing.

BANANA CARAMEL CREAM PIE



Banana Caramel Cream Pie image

Provided by Kelsey Nixon

Categories     dessert

Time 3h20m

Yield 8 servings

Number Of Ingredients 25

1 (9-inch) Perfect Pie Dough, recipe follows, baked and cooled
1/2 cup sugar
1/3 teaspoon salt
2 tablespoons cornstarch
1 tablespoon flour
2 1/2 cups whole milk
2 egg yolks
1 tablespoon butter
1 teaspoon pure vanilla extract, or 1 vanilla bean, split in half lengthwise and seeds scraped
1/2 recipe Salted Caramel Sauce, recipe follows
3 bananas, sliced
1 cup fresh whipped cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1 1/2 sticks unsalted butter, cut into small pieces, chilled or frozen
4 to 6 tablespoons ice cold water
1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 1/2 tablespoons unsalted butter
Gray sea salt, crushed, or kosher salt

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 ICE CREAM PIE



Caramel Banana Ice Cream Pie image

With six ingredients and a prepared graham cracker crust, this pie is easy to make and luscious, too. Guests will enjoy the symphony of caramel, banana and toffee bits.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 7

1/4 cup plus 1 tablespoon caramel ice cream topping, divided
1 graham cracker crust (9 inches)
1 cup cold 2% milk
2 packages (3.4 ounces each) instant banana cream pudding mix
1 quart vanilla ice cream, softened
1-3/4 cups whipped topping
1 English toffee candy bar (1.4 ounces), chopped

Steps:

  • Spread 1/4 cup caramel topping into crust. In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Add ice cream; mix well. , Spoon into prepared crust. Top with whipped topping. Drizzle with remaining caramel topping; sprinkle with chopped candy bar., Cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before serving.

Nutrition Facts : Calories 442 calories, Fat 17g fat (10g saturated fat), Cholesterol 34mg cholesterol, Sodium 597mg sodium, Carbohydrate 68g carbohydrate (45g sugars, Fiber 0 fiber), Protein 5g protein.

BLACK-BOTTOM BANANA CREAM PIE WITH CARAMEL DRIZZLE



Black-Bottom Banana Cream Pie with Caramel Drizzle image

There's a lot going on in this extravagant black-bottom banana cream pie, including a drizzle of caramel. Yet it still only takes 20 minutes to make.

Provided by My Food and Family

Categories     Home

Time 5h35m

Yield 8 servings

Number Of Ingredients 8

1 frozen deep-dish pie crust (9 inch)
3 oz. (3/4 of 4-oz. pkg.) BAKER'S Semi-Sweet Chocolate, melted
1/4 cup canned sweetened condensed milk
1 banana
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold 2% milk
2 cups thawed COOL WHIP Season's Delight French Vanilla Whipped Topping, divided
1/4 cup caramel ice cream topping

Steps:

  • Bake pie crust as directed on package; cool completely.
  • Mix chocolate and condensed milk until blended; pour into crust. Slice banana; spread over chocolate layer.
  • Beat pudding mixes and 2% milk in large bowl with whisk 2 min. Stir in COOL WHIP; spoon into crust. Refrigerate 4 hours or until firm.
  • Top with remaining COOL WHIP just before serving; drizzle with caramel topping.

Nutrition Facts : Calories 390, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 10 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

BANANA CREAM PIE WITH CARAMEL DRIZZLE



Banana Cream Pie with Caramel Drizzle image

This delightful banana cream pie is a party pleaser.

Provided by Allrecipes Member

Time 4h15m

Yield 10

Number Of Ingredients 6

1 medium banana, sliced
1 (6 ounce) HONEY MAID Graham Pie Crust
2 cups cold milk
2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP French Vanilla Whipped Topping, divided
¼ cup KRAFT Caramel Topping

Steps:

  • Arrange banana slices on bottom of crust.
  • Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spoon into crust.
  • Refrigerate 4 hours or until set. Top with remaining 1 cup whipped topping just before serving. Drizzle with caramel topping. Store leftover pie in refrigerator.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 37.2 g, Cholesterol 3.9 mg, Fat 7.4 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 3.7 g, Sodium 396.1 mg, Sugar 163.6 g

BANANA CREAM PIE



Banana Cream Pie image

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

Dough for single-crust pie
3/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks, room temperature, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
3 medium, firm bananas
Whipped cream, optional

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.

BANANA CREAM PIE RECIPE



Banana Cream Pie Recipe image

Look no further for a delicious Banana Cream Pie recipe. We think this Banana Cream Pie Recipe was a 10 all on its own. But we decided to go for 11 by giving it an extra layer of creamy goodness and a drizzle of caramel on top.

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 10 servings

Number Of Ingredients 6

1 banana, sliced
1 ready-to-use graham cracker crumb crust (6 oz.)
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
1/4 cup caramel ice cream topping

Steps:

  • Arrange banana slices on bottom of crust.
  • Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Pour into crust.
  • Refrigerate 4 hours or until firm. Top with remaining COOL WHIP just before serving. Drizzle with caramel topping.

Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 4.1023 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 0.5836 g, Sugar 0 g, Protein 3 g

BANANA CREAM PIE WITH CARAMEL DRIZZLE



Banana Cream Pie with Caramel Drizzle image

This delightful banana cream pie is a party pleaser.

Provided by Allrecipes Member

Time 4h15m

Yield 10

Number Of Ingredients 6

1 medium banana, sliced
1 (6 ounce) HONEY MAID Graham Pie Crust
2 cups cold milk
2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP French Vanilla Whipped Topping, divided
¼ cup KRAFT Caramel Topping

Steps:

  • Arrange banana slices on bottom of crust.
  • Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spoon into crust.
  • Refrigerate 4 hours or until set. Top with remaining 1 cup whipped topping just before serving. Drizzle with caramel topping. Store leftover pie in refrigerator.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 37.2 g, Cholesterol 3.9 mg, Fat 7.4 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 3.7 g, Sodium 396.1 mg, Sugar 163.6 g

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2000-07-09 To serve, cut the pie into wedges and drizzle on the warm Caramel Drizzle Sauce. Top with whipped cream and shaved chocolate. Serves about 10. Banana Pie Crust. 2 cups graham cracker crumbs 1/4 ...
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EASY BANANA CREAM... - SEASONAL AND HOLIDAY RECIPE EXCHANGE
Easy BANANA CREAM PIE 不 with CARAMEL DRIZZLE... 不using short-cut & store-bought ingredients, so you can make this beautiful & yummy dessert tonight, for National BANANA CREAM PIE Day 不This is...
From facebook.com


BANANA PUDDING PIE WITH CARAMEL DRIZZLE – C'EST LE BRIE
2016-06-06 1/2 cups sugar. 2 tablespoons light corn syrup. 3 tablespoons butter. 1/3 cup heavy cream. In a medium sauce pan, combine the sugar and syrup. Cook on medium heat, stirring occasionally with a rubber spatula. Once it is caramel colored, add the butter and stir until the butter is melted. Add the cream and stir until it’s all combined.
From cestlebrieblog.wordpress.com


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