Banana Butterscotch Cream Pie Recipes

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.

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.

Steps:

• In top of double boiler, combine brown sugar, cornstarch, salt and milk. Cook, stirring constantly, until mixture starts to thicken, about 20 minutes.
• Whisk in egg yolks; continue to cook and stir until filling is thickened.
• While pudding mixture is cooking, preheat the oven to 400 degrees F (200 degrees C).
• Remove filling from heat, and stir in butter and vanilla.
• Pour filling into prepared pie crust. Bake in preheated oven until top begins to brown, about 5 minutes.

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.

Steps:

• In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
• Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
• Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
• In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat.
• Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture, whisking constantly, to temper the yolks. Pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly, until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust.
• In a large glass or metal mixing bowl, beat egg whites, cream of tartar, and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely.
• Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.

Steps:

• Make Butterscotch: Cook brown sugar and butter until smooth and bubbly over medium heat.
• Turn off heat and add heavy cream.
• Set aside.
• Then: Place cornstarch in a saucepan.
• Slowly add milk and egg yolks.
• Cook over low heat, stirring constantly until thickened.
• Add butterscotch.
• Pour into prepared pie tin, cover, and refrigerate.

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.