Pie Recipes
Roasted Banana Cream Pie
with Butterscotch Ganache
A finalist in the Nestlé® Kitchens Pie Recipe Contest, this Roasted Banana Cream Pie with Butterscotch Ganache is well worth the effort.
Prep: 60 min | Cook: 45 min | Yield: 10 servings
Ingredients
Crust
- 2 cups finely crushed vanilla wafers
- 6 tablespoons melted butter
Ganache
- 1 1/4 cups Nestlé® Toll House® Butterscotch Flavored Morsels
- 1 tablespoon butter
- 6 tablespoons heavy whipping cream
Filling
- 3 bananas, sliced
- 2 tablespoons melted butter
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups whole milk, divided
- 1 envelope (about 2 1/2 teaspoons) unflavored gelatin
- 1 (12 fluid ounce) can Nestlé® Carnation® Evaporated Milk
- 1/2 cup light brown sugar
- 2 tablespoons cornstarch
- 2 egg yolks
- 2 tablespoons butter, at room temperature
- 1 teaspoon vanilla extract
Topping
- 1 1/2 cups cold, heavy cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
Crust
- Heat oven to 350 degrees F.
- Stir together crushed vanilla wafers and 6 tablespoons melted butter. Press onto bottom and sides of 9 1/2- to 10-inch glass pie plate.
- Bake for 10 minutes.
Ganache
- Melt butterscotch morsels, 1 tablespoon butter and 6 tablespoons heavy cream in the top of a double boiler or glass bowl placed over simmering water, whisking until smooth. Set aside 3 tablespoons in a small cup and cover for later use.
- Spread the remaining ganache evenly over the pie crust then place in refrigerator.
Filling
- Place bananas in medium baking dish.
- Drizzle with 2 tablespoons melted butter and sprinkle with 3 tablespoons brown sugar and cinnamon.
- Bake at 350 degrees F, stirring occasionally, for 30 minutes or until bubbly and caramelized.
- Place 1/2 cup milk in a medium mixing bowl and sprinkle with gelatin. Set aside to soften for 5 minutes.
- Bring remaining milk and evaporated milk to nearly a boil in a medium saucepan over medium heat, stirring often.
- Add 1/2 cup light brown sugar, cornstarch, and the egg yolks to the softened gelatin and whisk until blended.
- Gradually whisk about a 1/4 cup of the hot milk mixture into the gelatin mixture; repeat this process once or twice using about 3/4 cup of the hot milk mixture.
- Pour the warmed gelatin mixture into the saucepan with the hot milk and bring to a boil over medium-low heat, stirring constantly. Cook for a few minutes or until mixture is very thick and coats the back of a wooden spoon.
- Strain cream mixture through a fine wire strainer into a large bowl; whisk in 2 tablespoons butter and vanilla extract.
- Stir in the roasted bananas.
- Cool at room temperature for about 30 minutes, then transfer to refrigerator for 1 hour to cool.
- Spread the filling over the ganache in the pie shell and refrigerate for at least 4 hours.
Topping
- Beat 1 1/2 cups heavy cream in a large bowl on high speed until foamy.
- Add the powdered sugar and 1/2 teaspoon vanilla extract and beat until soft to medium stiff peaks form. Spread over the pie.
- Transfer the reserved 3 tablespoons ganache into a small resealable bag. Seal bag, pushing out all the air, and press the ganache to one corner of the bag. Cut a very small hole in the corner and drizzle on the top of the pie.
- Keep pie refrigerated until ready to serve.
Attribution
Recipe and photo used with permission from: Nestlé® and Very Best Baking