Silky 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.

BUTTERSCOTCH BANANA CREAM PIE

Steps:

• Preheat oven to 350°. In a medium bowl, stir together crushed cookies and melted butter. Press mixture into bottom and up sides of a 9-inch pie plate. Bake for 12 minutes or until light brown. Let cool completely. Arrange banana slices in an even layer in bottom of prepared crust. In a medium bowl, beat cream cheese and next 2 ingredients with a mixer at medium speed until smooth. Spread mixture over bananas. Cover and refrigerate for at least 2 hours before serving or for up to 3 days. Top with whipped cream, drizzle with additional Butterscotch Sauce, and sprinkle with cashews before serving.
• In a medium saucepan, cook butter over medium heat, stirring occasionally, for 5 minutes or until it begins to brown. Stir in brown sugar, cream, and salt. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove from heat, and stir in vanilla. Let cool for at least 1 hour before using, or cover and refrigerate for up to 1 week.

BUTTERSCOTCH PIE

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 unpricked 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 light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, melt butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust., For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.

BUTTERSCOTCH BANANA PIE

Steps:

• Melt 75g of the chocolate in the microwave in 30 second bursts. Whizz the biscuits in a food processor into crumbs. Pour the melted chocolate onto the biscuit crumbs and whizz again. Spread the biscuit mixture across the base and up the sides of a 16-18cm shallow pie or cake tin, then put in the fridge to set
• Sprinkle the butterscotch pudding powder into the milk and whisk together until smooth. Slice the bananas. Take the tin out of the fridge and spread the salted caramel sauce over the base. Cover the caramel with the banana slices. The pudding will have started to thicken, so give it a brief whisk, then spoon it over the bananas. Put in the fridge for 5-10 mins to set. Melt the remaining chocolate and drizzle over the pie to serve.

BUTTERSCOTCH SILK PIE

Steps:

• Heat oven to 450°F. Make and bake pie crust as directed on box for One-Crust Baked Shell in ungreased 9-inch pie plate. Cool on cooling rack, about 20 minutes.
• In 4-quart saucepan, cook milk and pudding mix over medium heat 10 to 14 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add butterscotch chips; stir until melted and smooth. Let stand 5 minutes.
• Pour pudding mixture on top of cooled baked pie shell. Cover filling with plastic wrap. Refrigerate at least 3 hours until set.
• When ready to serve, heat oven to 450°F. In medium glass or metal bowl, stir egg whites, sugar, cream of tartar and vanilla with whisk until blended. Set over pan of simmering water; stir occasionally with whisk 14 to 18 minutes or until sugar has dissolved and egg mixture reaches 160°F. Pour into large bowl; beat with electric mixer on high speed 2 to 3 minutes or until stiff glossy peaks form. Remove plastic wrap from filling. Use small icing spatula to swirl meringue over top of chilled pie. Bake 3 to 5 minutes or until meringue peaks start to turn golden brown. Cool on cooling rack 20 minutes.
• Cut into wedges to serve. Store loosely covered in refrigerator.

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 CREAM PIE

Steps:

• Mix pudding mix and milk in medium saucepan. Bring to full boil on medium heat, stirring constantly.
• Slice 1-1/2 of the bananas; spread onto bottom of crust. Cover with pudding.
• Refrigerate 4 hours. Spread COOL WHIP over pie just before serving. Slice remaining banana; arrange over pie.

BANANA PECAN BUTTERSCOTCH PIE

Steps:

• Reserving 1/2 cup of pecan halves, finely chop the remaining nuts and mix with butter, brown sugar and 1/4 tsp vanilla.
• Pat nut mixture evenly over the bottom of the piecrust.
• Layer the banana slices over the nut mixture.
• With a whisk or electric mixer, combine the pudding mix powder, half and half and 1 tsp vanilla until smooth and creamy; pour over banana layer in pie.
• Chill at least 1 hour.
• Before serving, decorate the top of the pie with the reserved pecan halves--make a pretty pattern or just place in a circle around the edge.
• If desired, top with pie with one or more dollops of Reddi-Whip.

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.