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
1 1/2 cups cold, heavy cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
For 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.
For 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
Spread the remaining ganache evenly over the pie crust then place in refrigerator.
For Filling: Place bananas in medium baking dish.
Drizzle with 2 tablespoons
melted butter and sprinkle with 3 tablespoons brown sugar and cinnamon.
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.
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
For Topping: Beat 1 1/2 cups heavy cream in a large bowl on high speed until
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.
Prep: 60 mins Cooking: 45 mins Level: Intermediate Cooling: 330 mins Yields: 10 servings
A finalist in the Nestlé Kitchens Pie Recipe Contest, this recipe is well worth
the effort. Lorie Roach uses NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels to
create a unique variation of the classic Banana Cream Pie.
Recipe and photo credit:
Nestlé® and Very Best Baking.