Chocolate Caramel Banana Ice Cream Pie Recipes

Steps:

• Preheat the oven to 350 degrees.
• For the crust, combine the graham cracker crumbs, sugar and butter in a bowl. Press the mixture into an 11-inch false-bottom tart pan, making sure the sides and the bottom of the crust are an even thickness. Bake for 10 minutes and set aside to cool completely.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch and salt. With the mixer on low, slowly add the scalded milk until the mixture is combined.
• Pour the mixture into a large saucepan and cook over medium-low heat for about 5 minutes, stirring constantly with a wooden spoon, until the mixture is very thick. Off the heat, add the chocolate, butter, coffee liqueur and coffee powder and stir until the chocolate is melted. Pour the filling into the cooled tart pan and smooth the top. Place plastic wrap directly on top of the chocolate filling and chill for 6 hours.
• When ready to serve, remove the plastic wrap from the chocolate and arrange the banana slices in concentric circles on top of the filling.
• Place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat until the cream forms firm peaks. Spoon the whipped cream on top of the bananas and gently spread the cream with a spatula to cover the pie, leaving a border of bananas visible at the outside edge. For a garnish, shave curls of milk chocolate on top of the whipped cream. Remove the pie from the pan, place it on a cake plate and serve.

Steps:

• Pulse the cookies, coconut and butter in a food processor until finely ground. Press into the bottom and halfway up the sides of a 9-inch springform pan. Slice the bananas and arrange in a layer over the crust. Freeze until the crust sets, about 20 minutes. Meanwhile, let the vanilla ice cream soften at room temperature.
• Spread the vanilla ice cream evenly over the banana layer. Freeze until firm, about 2 hours. Let the chocolate ice cream soften at room temperature, then spread over the vanilla layer. Cover with plastic wrap and freeze until firm, at least 2 hours.
• Remove the pie from the freezer 20 minutes before serving. Beat the cream and confectioners' sugar with a mixer until soft peaks form, then spread over the pie. Top with toasted coconut, if desired.

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely.
• For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.
• For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.
• To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side.

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.

Steps:

• Spray the inside of a 9-inch pie plate with nonstick cooking spray. Place a layer of plastic wrap over the pie plate and press smoothly to stick.
• Scatter the smaller waffle pieces to cover the bottom of the pie plate and place the larger shards against the sides in an uneven mosaic-like pattern. Be artistic; pointy pieces of waffle cone will create a more dynamic border.
• Put the chocolate in a small microwave-safe bowl and melt in the microwave in 30-second increments, stirring in between each round, until the chocolate is melted. Drizzle the chocolate over the crust in a decorative pattern. Chill until set, about 10 minutes.
• Spread the softened ice cream over the chocolate layer, smoothing the top. Wrap with plastic and place in the freezer until set, at least 2 hours.
• Drop the dulce de leche in small blobs around the top of the pie; this will make it easier to spread. Spread as evenly as you can to the edges of the crust. (Don't worry if there are small gaps.) Return the pie to the freezer to let the dulce de leche set, about 30 minutes.
• Bring the pie to room temperature for about 10 minutes before eating. Sprinkle the toasted peanuts over the top of the pie and slice with a warmed knife.

Steps:

• Chocolate Fudge Sauce: In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth. Place the chocolate and butter in a large, dry bowl or in the top of a double boiler set over barely simmering water. When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended. The sauce is best if left to ripen for a full day before serving. Store in a sealed container. This sauce will keep for 3 weeks in the refrigerator or 3 months in the freezer.
• Vanilla Ice Cream: Split the vanilla bean lengthwise. Scrape out the seeds. Put the seeds, pod halves, milk, heavy cream, and 1/4 cup of the brown sugar in a heavy-bottomed medium saucepan. Bring just to the simmering point over low heat (it will wriggle in the pot). In the meantime, combine the remaining 3/4 cup brown sugar, egg yolks, and vanilla extract in a large bowl and whisk until just blended. While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up. Return everything to the saucepan and cook while stirring with a wooden spoon. Make sure that you are constantly scraping the spoon across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of the spoon. Do not let it come to a boil. Strain the custard through a fine sieve. Press out all the liquid in the vanilla beans and nestle the container holding the custard into a large bowl of ice. Let cool, stirring occasionally. Transfer the custard to an ice cream machine and freeze according to the manufacturer's instructions. Put the finished ice cream in a storage container and freeze until firm.
• Make sure the fudge sauce has been in the refrigerator for at least 2 hours to thicken. If the ice cream is very hard, let it soften in the refrigerator for 20 to 30 minutes. Shmoosh and spread the fudge sauce in ribbons through the ice cream. Take care not to let the sauce blend into the ice cream. Refreeze until hard.
• Chocolate Wafer Crust: Coat a 9-inch pie pan with 2 teaspoons of the butter. In a food processor, chop the chocolate wafers into fine crumbs. Transfer to a small bowl and mix in the rest of the melted butter. Pat the mixture over the bottom and sides of the pan. Freeze for at least 30 minutes.
• Chocolate-Dipped Frozen Banana Bonbons: Melt the chocolate in a completely dry bowl or in the top of a double boiler set over barely simmering water. Pierce each banana chunk with a fork. Dunk first into chocolate to coat, then into the peanuts or coconut. Set on waxed paper-lined cookie sheet, and freeze for 2 hours or overnight. For maximum flavor, let sit at room temperature for 10 minutes before serving.
• Fill the crust with the vanilla fudge ice cream, top with bonbons and serve.

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

Steps:

• In a saucepan, combine the sugar, cornstarch and salt. Gradually add milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Add a small amount to egg yolks; mix well. Return all to the pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from the heat; stir in butter and vanilla. , Pour half into the pastry shell; cover and refrigerate. Add chocolate to remaining custard; mix well. Cover and refrigerate for 1 hour. Do not stir. , Arrange bananas over filling. Carefully spoon chocolate custard over all. Refrigerate for at least 2 hours. Garnish with whipped cream and chocolate shavings if desired.

Steps:

• Make shell:
• Preheat oven to 350°F.
• Into a food processor crumble graham crackers and grind to fine crumbs (you should have about 1 1/3 cups crumbs). Add walnuts, sugar, butter, and salt and pulse motor until nuts are finely chopped. Press crumb mixture evenly onto bottom and side of a glass 10- by 2-inch deep dish pie plate and bake in middle of oven 8 minutes. Cool shell in plate on rack.
• In a dry heavy 3-quart saucepan cook granulated sugar over moderate heat, stirring with fork, until melted and cook without stirring, swirling pan, until a golden caramel. Add corn syrup and boil over moderate heat, stirring until combined well. Add 2/3 cup cream (caramel will steam and harden) and boil, stirring occasionally, until a candy thermometer registers 210°F. Stir cornstarch mixture and stir into caramel. Boil caramel, stirring constantly, 1 minute and remove pan from heat. When caramel stops bubbling, stir in vanilla and pour into shell. Sprinkle chocolate chips evenly over hot caramel and cool completely. Pie may be prepared up to this point 1 day ahead and chilled, covered.
• Peel bananas and slice thin. Arrange bananas evenly over chocolate layer. In a bowl beat remaining cup cream until thickened and beat in confectioners' sugar. Beat cream until it holds stiff peaks and spread over bananas.
• Sprinkle chocolate curls over pie and chill, uncovered, in freezer 30 minutes, so pie can be cut easily.

Steps:

• Layer the banana slices evenly over the bottom of the prepared crust.
• Drizzle the caramel topping over the bananas.
• Beat the whipping cream with sugar and vanilla until very stiff.
• Spread over the banana slices, swirling to make a decorative pattern.
• Sprinkle the chopped Skor pieces on top or around the edges of the whipping cream.
• Chill for a minimum of 1 hour before serving.
• Delicious!