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Roasted Banana Cream Pie
with Butterscotch Ganache

Roasted Banana Cream Pie

A finalist in the Nestlé Kitchens Pie Recipe Contest, this recipe is well worth the effort.



  • 2 cups finely crushed vanilla wafers
  • 6 tablespoons melted butter


  • 1 1/4 cups NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
  • 1 tablespoon butter
  • 6 tablespoons heavy whipping cream


  • 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


  • 1 1/2 cups cold, heavy cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract


  1. For Crust: Heat oven to 350 degrees F.
  2. 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.
  3. Bake for 10 minutes.
  4. 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 use.
  5. Spread the remaining ganache evenly over the pie crust then place in refrigerator.
  6. For Filling: Place bananas in medium baking dish.
  7. Drizzle with 2 tablespoons melted butter and sprinkle with 3 tablespoons brown sugar and cinnamon.
  8. Bake at 350 degrees F, stirring occasionally, for 30 minutes or until bubbly and caramelized.
  9. Place 1/2 cup milk in a medium mixing bowl and sprinkle with gelatin. Set aside to soften for 5 minutes.
  10. Bring remaining milk and evaporated milk to nearly a boil in a medium saucepan over medium heat, stirring often.
  11. Add 1/2 cup light brown sugar, cornstarch, and the egg yolks to the softened gelatin and whisk until blended.
  12. 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.
  13. 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.
  14. Strain cream mixture through a fine wire strainer into a large bowl; whisk in 2 tablespoons butter and vanilla extract.
  15. Stir in the roasted bananas.
  16. Cool at room temperature for about 30 minutes, then transfer to refrigerator for 1 hour to cool.
  17. Spread the filling over the ganache in the pie shell and refrigerate for at least 4 hours.
  18. For Topping: Beat 1 1/2 cups heavy cream in a large bowl on high speed until foamy.
  19. Add the powdered sugar and 1/2 teaspoon vanilla extract and beat until soft to medium stiff peaks form. Spread over the pie.
  20. 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.
  21. Keep pie refrigerated until ready to serve.

Prep: 60 min | Cooking: 45 min | Yield: 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


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