Butterscotch Banana Pie Recipes

BUTTERSCOTCH BANANA CREAM PIE

Steps:

• In a large bowl, stir the flour and sugar together. Using a pastry blender or your fingertips, work the butter into the mixture until it resembles coarse meal. Sprinkle on 3 to 4 tablespoons of the eggy water, and mix it in with your fingers just until the dough comes together into a ball. Working on a lightly floured surface, take egg-sized pieces of the dough and smear them away from you with the heel of your hand into 6-inch streaks. Scrape up all the streaks of dough and pile them on top of one another to form a disk. Wrap in plastic and refrigerate for at least 2 hours, or overnight. Set a rack in the middle of the oven and preheat to 400 degrees F. Lightly butter a 9 1/2-inch tart pan with a removable bottom. On a lightly floured surface, roll the dough to 1/8-inch thickness and place in the prepared pan, trimming the edges, and bake until light golden brown, approximately 20 minutes. Let cool completely. Pour the butterscotch filling into the pie crust that is still inside the tart pan and refrigerate for at least 3 hours. Slice the bananas, making concentric circles and top with sugar. Torch bananas briefly until golden and all the sugar is caramelized.
• In a bowl, whisk the cornstarch into 1/2 cup of the milk. Let rest for 1 minute, then whisk again. Whisk in the eggs, yolks, and vanilla. In a saucepan, over medium heat, bring the brown sugar, butter, bourbon, and the remaining 2 1/2 cups milk just to the simmering point (it will start to wiggle in the pot). While constantly whisking, slowly drizzle the hot liquid into the egg mixture. Return the mixture to the saucepan and, while constantly whisking and scraping the bottom of the pot, cook until tiny bubbles boil up for 10 seconds. Remove from the heat and strain.

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.

BUTTERSCOTCH BANANA PIE

Steps:

• Make pastry dough:
• In a bowl with a pastry blender or in a food processor blend or pulse together flour, butter, shortening, and salt until mixture resembles coarse meal. Add 2 tablespoons ice water and toss with a fork or pulse until water is incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing or pulsing to incorporate, until mixture begins to form a dough. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk. Chill dough, wrapped in plastic wrap, 1 hour. Makes enough dough for a single-crust 9- to 10-inch pie.
• Make pie:
• On a lightly floured surface roll out dough into an 11-inch round (about 1/8 inch thick) and fit into a 9-inch (1-quart) metal pie plate, crimping edge decoratively. Prick shell all over with a fork and chill 30 minutes.
• Preheat oven to 375°F.
• Line shell with foil and fill with pie weights or beans. Bake shell in middle of oven 15 minutes. Carefully remove foil and pie weights or beans and bake shell 5 minutes more, or until pale golden. Cool shell on a rack.
• In a large heavy saucepan bring milk just to a boil and remove pan from heat. In a large heatproof bowl whisk together yolks, whole egg, cornstarch, and brown sugar until combined well. Gradually whisk in hot milk and pour mixture into pan. Cook mixture over moderately high heat, whisking constantly, until it just comes to a boil and is thickened. Remove pastry cream from heat and, scraping with a spatula, force through a fine sieve set over another large heatproof bowl. Whisk in butter until incorporated.
• In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved. Stir gelatin mixture into pastry cream and cool.
• In a dry heavy saucepan cook granulated sugar over moderate heat, without stirring, until it begins to melt. Continue cooking sugar, stirring with a fork, until melted and swirl pan until caramel is a deep golden. Remove pan from heat and carefully add 1/3 cup heavy cream down side of pan (caramel will bubble up and steam). Return pan to heat and simmer, stirring, until caramel is dissolved. Stir in vanilla, Scotch, and salt until combined and cool sauce. Stir sauce into pastry cream until combined well.
• In a bowl beat 1/2 cup remaining heavy cream until it just holds stiff peaks and fold into pastry cream. Cut 2 bananas into 1/4-inch slices and fold into pastry cream. Pour filling into shell and chill, covered loosely, 4 hours or overnight.
• Beat remaining 1/2 cup heavy cream until it just holds stiff peaks and spread on pie. Cut remaining banana into 1/4-inch slices and arrange decoratively on pie.

BUTTERSCOTCH BANANA PIE

Steps:

• 1. Here's the important part: Boil the two cans of sweetened condensed milk for 3 hours unopened on the stove top. Just simmer them on med-low. Keep adding water to keep them covered. 3 hours is a must.
• 2. Cool unopened cans in fridge overnight.
• 3. In morning, open cans of butterscotch / caramel mixture. It should be firm and light brown in color. Slice into 1 inch slices and layer in graham cracker crust.
• 4. Top with sliced bananas, then drizzle peanut butter over bananas. Repeat layers 2-3 times, ending with drizzled peanut butter.
• 5. Chill in fridge (or freezer) at least one hour before serving. Top with whipped topping before serving. Enjoy!!

BANANA BUTTERSCOTCH CREAM PIE

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.