Caramel Banana Pie Only 6 Ingredients From The Lone Star Legacy Cookbook Food

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BANANA CARAMEL CREAM PIE



Banana Caramel Cream Pie image

Make and share this Banana Caramel Cream Pie recipe from Food.com.

Provided by Food.com

Categories     Pie

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 25

1 (9 inch) perfect pie dough, recipe follows, baked and cooled
1/2 cup sugar
1/3 teaspoon salt
2 tablespoons cornstarch
1 tablespoon flour
2 1/2 cups whole milk
2 egg yolks
1 tablespoon butter
1 teaspoon pure vanilla extract or 1 vanilla bean, split in half lengthwise and seeds scraped
1/2 recipe salted caramel sauce, recipe follows
3 bananas, sliced
1 cup fresh whipped cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
4 -6 tablespoons ice cold water
3/4 cup unsalted butter, cut into small pieces (chilled or frozen)
1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 1/2 tablespoons unsalted butter
gray salt, crushed or kosher salt

Steps:

  • For the pie:.
  • 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.
  • 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.
  • 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.
  • Yield: 1 1/2 cups sauce.
  • Cook's Note:
  • This recipe will last in the refrigerator for up to 2 weeks. Reheat before serving.

SALTED CARAMEL BANANA PUDDING PIE



Salted Caramel Banana Pudding Pie image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 6h30m

Yield 1 (9-inch) pie

Number Of Ingredients 17

1 box vanilla wafers (60 to 65 cookies)
3/4 stick butter, melted
3 large ripe bananas
1 teaspoon fleur de sel
1 cup homemade caramel, recipe follows, or 1 cup prepared caramel
Vanilla Pudding, warm, recipe follows
1 cup heavy cream
1/2 teaspoon almond extract
2 tablespoons confectioners' sugar
1 1/2 cups sugar
1 1/4 cups heavy cream
3/4 cup sugar
1/3 cup all-purpose flour
4 egg yolks
2 large eggs
2 cups milk, divided
2 teaspoons pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the vanilla wafers in a food processor and pulse until the cookies are finely crushed. Reserve 1/2 cup to layer in and to top the pie. Pour the remaining crumbs in a 9-inch pie plate. Pour the melted butter over the top and, using a spoon or your hands, combine the ingredients. Press the mixture in the bottom and up the sides and onto the lip of the pie plate. Bake until lightly browned, 10 to 12 minutes. Remove to a wire rack and cool completely, about 30 minutes.
  • Peel and slice the bananas, adding them to a bowl. Stir the salt into the caramel sauce and toss the banana slices with the salted caramel. Arrange some banana slices evenly over the bottom of the crust. Spread half of the warm Vanilla Pudding over the bananas, top with some more crushed vanilla wafers (reserving some for garnish) and more caramel-coated bananas. Spread the remaining Vanilla Pudding over the top.
  • In a large bowl, whip the cream until stiff peaks are just about to form. Add the almond extract and sugar and beat until peaks form. Make sure not to overbeat, or the cream will become lumpy and butter-like. Spread the whipped cream over the pie. Just before serving, garnish with a caramel swirl and the rest of the crushed vanilla wafers.
  • Combine the sugar and 1/3 cup water in a medium heavy-bottomed saucepan. This is the only time you can stir the sugar. If you stir it while it's cooking, it turns to rock candy. Place the saucepan over medium to low heat until the sugars start to dissolve, 5 to 10 minutes. Then turn the heat up to medium-high and cook until the sugar starts to caramelize, 5 to 7 minutes. Do not stir while this is happening. You've got to watch the pot, because it goes from caramel to burnt really quickly. And be careful, the mixture is extremely hot!
  • Turn off the heat and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify. Just give it more time to liquefy again-trust me!
  • Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.
  • 3 cups.
  • In a bowl, whisk together the sugar and flour until all of the lumps are gone. Once it is a fine powder, whisk in the egg yolks and whole eggs and continue whisking until a smooth paste is formed. Slowly whisk in 1 cup milk, and once this is incorporated add the remaining 1 cup milk. Transfer the mixture to a saucepan and cook over medium heat, whisking constantly, until it reaches the thickness of chilled pudding, 10 to 15 minutes. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when the whisk is lifted.) Remove from the heat and stir in the vanilla.

BANANA CARAMEL PIE II



Banana Caramel Pie II image

It is a pie that combines caramel, bananas, and a graham cracker crust. You simmer the sweetened condensed milk in a water bath for 3 hours, until it turns into caramel.

Provided by BABYDAISY

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Banana Pie Recipes

Time 3h5m

Yield 6

Number Of Ingredients 4

1 (14 ounce) can sweetened condensed milk
3 bananas
1 (9 inch) prepared graham cracker crust
1 (12 ounce) container frozen whipped topping, thawed

Steps:

  • Fill a saucepan with 2 inches of water. Place an unopened can of sweetened condensed milk into the water. Bring to a simmer and let cook for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes.
  • Carefully open can and pour contents into pie crust. Slice bananas over the top and cool in the refrigerator. Before serving, spread with whipped topping.

Nutrition Facts : Calories 613.2 calories, Carbohydrate 84.7 g, Cholesterol 22.2 mg, Fat 28.8 g, Fiber 2.1 g, Protein 8 g, SaturatedFat 17.7 g, Sodium 297.4 mg, Sugar 69.1 g

CARAMEL BANANA PIE



Caramel Banana Pie image

A family favorite. This is not your ordinary caramel. This is Eagle Brand Sweetened Condensed Milk boiled into caramel. An old trick trick used by our mothers, mother. Sure to make everyone say, "MORE PLEASE", as one slice is never enough. You can even make mini pastries using a cupcake pan.

Provided by Angela Elise

Categories     Pies

Time 3h15m

Number Of Ingredients 4

1 can(s) eagle brand sweetened condensed milk
4 bananas sliced
1 jar(s) cool whip or your own
1 pie crust shell

Steps:

  • 1. Peel the label from your Eagle Brand milk. In a large sauce or stew pot bring water to boil and place Eagle Brand Milk in water. Allow to boil for 3-4 hours. I usually allow 3 1/2 to make sure its complete. Add water every 30 minutes to keep covered. I also like to turn my can at that time, to make sure it has even heat. Once complete, set out to become room temp. I've also used while still warm.
  • 2. While your Eagle Brand Milk is cooling, bake your pie shell. Peel and slice your bananas.
  • 3. Open your Eagle Brand Milk to find the most amazing caramel to ever touch your tongue. Place a layer of sliced bananas as the bottom layer, then a layer of caramel. Top with more bananas and then add your cool whip. You can do as many layers as you want. Refrigerate and serve.

BANANA CARAMEL PIE I



Banana Caramel Pie I image

Thick, gooey caramel layered over sweet, refreshing bananas and topped with rich, crunchy toffee bits make this a pie worth writing home about!

Provided by SAUNDRA

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Banana Pie Recipes

Time 4h45m

Yield 8

Number Of Ingredients 6

1 (14 ounce) can sweetened condensed milk
3 ripe bananas
1 (9 inch) prepared graham cracker crust
1 cup whipping cream
¼ cup confectioners' sugar
2 (1.4 ounce) bars English toffee-flavored candy, crushed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour the condensed milk into a small baking dish, and cover with aluminum foil. Place the dish in a larger baking pan. Pour boiling water into the larger pan so it surrounds the smaller dish and comes half way up the sides. Place in preheated oven. Bake 1 hour, stirring twice, until milk turns light brown, thick, and caramelized.
  • Slice the bananas and arrange on bottom of the graham cracker crust. Pour caramelized milk over bananas, and cool 30 minutes in the refrigerator.
  • Place the heavy cream in a medium bowl, and whip until soft peaks form. Gradually add the confectioners' sugar; and continue whipping until stiff peaks form. Spread whipped cream over cooled caramel. Sprinkle with crushed toffee. Chill 3 hours before serving.

Nutrition Facts : Calories 495.7 calories, Carbohydrate 64.5 g, Cholesterol 62.6 mg, Fat 25.1 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 12.8 g, Sodium 254.8 mg, Sugar 51.7 g

CARAMEL BANANA PIE



Caramel Banana Pie image

Make and share this Caramel Banana Pie recipe from Food.com.

Provided by Kendra Jeans Kitchen

Categories     Dessert

Time 40m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

2 1/4 cups whole milk or 2 1/4 cups 2% low-fat milk
1 (5 1/8 ounce) package instant vanilla pudding
1/4 cup caramel ice cream topping
1 graham cracker pie crust
1 -8 ounce light whipped topping
3/4 cup toffee pieces (divided)
2 bananas, peeled and sliced
1/3 cup coconut, toasted

Steps:

  • Sprinkle 1/3 cup chocolate chips or toffee bits in the bottom of crust.
  • In a large bowl, combine caramel topping and milk, add pudding mix. Whisk together for two (2) minutes. Carefully fill pie crust with the pudding mixture.
  • Chill at least 20 minutes.
  • Arrange sliced bananas on top of the pudding. Top with whipped topping. Sprinkle with toasted coconut and remaining mini chocolate chips or toffee bits. Serve immediately or refrigerate.
  • Preparation time includes chill time.

BANANA CARAMEL PIE



Banana Caramel Pie image

This is one of the most interesting desserts I have made. This is rich and sweet and will go a long way as you can't eat too much of it!

Provided by Bokenpop aka Mad

Categories     Pie

Time 15m

Yield 1 pie

Number Of Ingredients 9

2 1/2 cups Rice Krispies
1/2 cup coconut
3 ounces butter, melted
14 ounces dulce de leche condensed milk, caramelized
2 bananas
1 tablespoon lemon juice
1/4 cup warm black coffee
1 pinch salt
whipped cream, to taste

Steps:

  • CRUST:.
  • Combine all ingredients, press into a pie dish and chill.
  • FILLING:.
  • Dip banana in lemon juice.
  • Slice bananas over crust.
  • Beat coffee, salt and caramel together.
  • Spread caramel over bananas.
  • TOPPING:.
  • Decorate with stiffly whipped cream, if desired.

Nutrition Facts : Calories 2732.1, Fat 134.7, SaturatedFat 91.7, Cholesterol 326.5, Sodium 1711.1, Carbohydrate 354.6, Fiber 13.7, Sugar 268.9, Protein 44.6

BANANA CARAMEL SPICE PIE



Banana Caramel Spice Pie image

Provided by My Food and Family

Categories     Recipes

Time 4h15m

Number Of Ingredients 7

1 large ripe banana, sliced
1 Oreo Pie Crust (6 oz.)
2 cups cold milk
2 pkg (4 serving size each) Jell-O White Chocolate Instant Pudding
1/2 tsp cinnamon
1 tub (8 oz.) Cool Whip
Caramel flavor topping

Steps:

  • Place banana slices on bottom of pie crust.
  • Pour cold milk into large bowl. Add pudding mixes and cinnamon. Beat with wire whisk 1 minute until blended. Then stir in whipping topping. Spoon into crust.
  • Refrigerate 4 hour. Serve with caramel topping.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BANANA-CARAMEL SPICE PIE



Banana-Caramel Spice Pie image

Rich, creamy and drizzled with caramel ice cream topping, this no-bake spiced banana pie is an unforgettable dessert that's ridiculously easy to make.

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 8 servings

Number Of Ingredients 7

1 large banana, sliced
1 chocolate cookie crumb crust (6 oz.)
2 pkg. (3.3 oz. each) JELL-O White Chocolate Flavor Instant Pudding
1/2 tsp. ground cinnamon
2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup caramel ice cream topping

Steps:

  • Spread banana slices onto bottom of crust.
  • Beat pudding mix, cinnamon and milk in large bowl with whisk 2 min. Stir in COOL WHIP. Spoon into crust.
  • Refrigerate 4 hours or until firm. Serve topped with caramel topping.

Nutrition Facts : Calories 420, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 5 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

TALL CARAMEL-BANANA 'N PECAN PIE



Tall Caramel-Banana 'N Pecan Pie image

Caramel topping, pecans and fresh bananas bring the sweet, the crunchy and the sweet to this luscious pie. And it only takes 15 minutes to prep.

Provided by My Food and Family

Categories     Recipes

Time 2h15m

Yield Makes 8 servings.

Number Of Ingredients 8

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup packed brown sugar
1 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2 cup caramel ice cream topping, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1/2 cup pecan pieces
2 bananas, sliced

Steps:

  • Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Stir in 2 cups whipped topping with whisk; set aside.
  • Spread 1/4 cup caramel topping onto bottom of crust; top with layers of 1/4 cup pecans, bananas and cream cheese mixture. Cover with remaining whipped topping and pecans.
  • Refrigerate 2 hours. Drizzle with remaining caramel topping just before serving.

Nutrition Facts : Calories 560, Fat 35 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 75 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

BANANA CARAMEL CREAM PIE



Banana Caramel Cream Pie image

Provided by Kelsey Nixon

Categories     dessert

Time 3h20m

Yield 8 servings

Number Of Ingredients 25

1 (9-inch) Perfect Pie Dough, recipe follows, baked and cooled
1/2 cup sugar
1/3 teaspoon salt
2 tablespoons cornstarch
1 tablespoon flour
2 1/2 cups whole milk
2 egg yolks
1 tablespoon butter
1 teaspoon pure vanilla extract, or 1 vanilla bean, split in half lengthwise and seeds scraped
1/2 recipe Salted Caramel Sauce, recipe follows
3 bananas, sliced
1 cup fresh whipped cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1 1/2 sticks unsalted butter, cut into small pieces, chilled or frozen
4 to 6 tablespoons ice cold water
1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 1/2 tablespoons unsalted butter
Gray sea salt, crushed, or kosher salt

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

EASY BANANA CARAMEL PIE -ONLY 5 INGREDIENTS!!



Easy Banana Caramel Pie -Only 5 Ingredients!! image

This is so simple and easy. It is a huge hit with our families and is always requested at family gatherings. I usually keep a couple of cans of boiled condensed milk in my fridge around the holidays for last minute pies! The banana and caramel combo will melt in your mouth!

Provided by ItalianDiva40

Categories     Dessert

Time 25m

Yield 2 PIES, 8-16 serving(s)

Number Of Ingredients 5

2 deep dish pie shells
8 medium bananas
1/4 cup lemon juice
2 (14 ounce) cans sweetened condensed milk
1 (16 ounce) container Cool Whip

Steps:

  • Remove paper from cans and submerge in saucepan with enough water to cover cans by at least 2 inches. Boil for 2 1/2 hours. Remove from water with tongs and let cool. (can be boiled ahead of time and stored in fridge.).
  • pierce pie shells with fork along bottom and sides.
  • bake pie shells for 10 mins or until light brown.
  • slice bananas to desired thickness.
  • place bananas in a large bowl and toss with lemon juice. (this will keep them from turning brown).
  • using a slotted spoon place an even amount of bananas into each pie shell, carefully allowing some of the excess lemon juice to drain off.
  • add 1 can of caramelized milk to each banana pie and smooth over bananas. (tip- if caramel is too thick, empty it into glass dish and microwave for 1 minute until soft before adding to pies.).
  • top with whip cream and enjoy!

BANANA CARAMEL CREAM PIE YOGURT CUP



Banana Caramel Cream Pie Yogurt Cup image

Pie or yogurt? There's no need to choose with this caramel banana cream pie-flavored cup.

Provided by Yoplait

Categories     Trusted Brands: Recipes and Tips     Yoplait

Time 5m

Yield 1

Number Of Ingredients 4

1 (5.3 ounce) container Yoplait® Greek 100 Banana Caramel yogurt
2 tablespoons sliced fresh banana
2 teaspoons graham cracker crumbs
1 tablespoon whipped cream

Steps:

  • Remove cover from yogurt. Top yogurt with sliced banana, graham cracker and whipped cream. Serve immediately.

Nutrition Facts : Calories 165.5 calories, Carbohydrate 26.1 g, Cholesterol 2.3 mg, Fat 1.2 g, Fiber 1.3 g, Protein 12.9 g, SaturatedFat 0.5 g, Sodium 115.9 mg, Sugar 7.2 g

CARAMEL BANANA CREAM PIE



Caramel Banana Cream Pie image

Caramel banana cream pie has a delicious graham cracker crust, followed by a caramel layer, topped by banana pudding and whipped cream for a delicious twist on traditional banana cream pie!

Provided by Aimee

Number Of Ingredients 10

12 graham cracker sheets
¼ cup sugar
6 TBS butter ((melted))
2 bananas
11 oz soft caramels ((unwrapped))
2 TBS heavy cream ((approximately) )
1 3.5 oz instant vanilla pudding mix
1 3.5 oz instant banana cream pudding mix
2½ cups milk
8 oz cool whip

Steps:

  • Crush your graham crackers into a fine crumb. (It should make about 1½ cups).
  • Mix together the sugar with the graham cracker crumb in a medium sized bowl.
  • Pour the melted butter over the top of the crumb and mix it all together until you have a nice sandy mixture.
  • Pour the crust mixture into the bottom of a 9 inch pie crust pan and press down evenly on the bottom and up the edges of the pan.
  • Cut the bananas into slices and lay them over your graham cracker crust.
  • Combine the caramels and heavy cream in a small sauce pan. Heat over medium until the caramels are melted and smooth, stirring the whole time.
  • Pour the caramel over the banana slices. (You can save about 1/4 cup of the caramel to reheat later and pour over the pie)
  • Add the pudding mixes into a large bowl and add the milk and stir it together for a couple of minutes, until combined.
  • Add 1 cup of the cool whip to the pudding mixture and fold it into the pudding.
  • Pour the pudding mixture over caramel and smooth it across the top top. Place it in the fridge to set for at least 4 hours.
  • Top with remaining cool whip and additional bananas before serving.
  • Drizzle with remaining caramel sauce (reheated) if desired.

Nutrition Facts : Carbohydrate 100 g, Protein 7 g, Fat 17 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 35 mg, Sodium 680 mg, Fiber 2 g, Sugar 73 g, Calories 560 kcal, UnsaturatedFat 6 g, ServingSize 1 serving

EASY BANANA CARAMEL CAFE CREAM PIE



Easy Banana Caramel Cafe Cream Pie image

Coffee, pudding and a ripe banana give this luscious (and easy!) cream pie its extraordinary flavor.

Provided by My Food and Family

Categories     Home

Time 3h10m

Yield 10 servings

Number Of Ingredients 7

1 large banana, sliced
1 chocolate cookie crumb crust (6 oz.)
2 cups cold milk
1 Tbsp. MAXWELL HOUSE Instant Coffee
2 pkg. (3.3 oz. each) JELL-O White Chocolate Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/4 cup caramel ice cream topping

Steps:

  • Arrange banana slices on bottom of crust.
  • Mix milk and coffee granules in medium bowl until blended. Add pudding mixes; beat with whisk 1 min. (Mixture will be thick.) Stir in half of the COOL WHIP; spoon into crust.
  • Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP and caramel topping.

Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

BANANA CARAMEL CHOCOLATE PIE



Banana Caramel Chocolate Pie image

Categories     Food Processor     Chocolate     Dessert     Bake     Freeze/Chill     Kid-Friendly     Banana     Walnut     Spring     Chill     Gourmet     Small Plates

Yield Serves 6 to 8

Number Of Ingredients 15

For shell
ten 5- by 2 1/2-inch graham crackers
1/2 cup walnuts, toasted lightly
1/4 granulated sugar
1 stick (1/2 cup) unsalted butter, melted
1/4 teaspoon salt
1/3 cup granulated sugar
1/2 cup light corn syrup
1 2/3 cups chilled heavy cream
1 teaspoon cornstarch mixed with 1 tablespoon cold water
1/2 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
4 firm-ripe bananas (about 1 1/2 pounds total)
1/4 cup confectioners' sugar
Garnish: a 3-ounce bar fine-quality bittersweet chocolate (not unsweetened) at room temperature, shaved with a vegetable peeler into curls and chilled, covered loosely

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.

BANANA CREAM PIE RECIPE



Banana Cream Pie Recipe image

Look no further for a delicious Banana Cream Pie recipe. We think this Banana Cream Pie Recipe was a 10 all on its own. But we decided to go for 11 by giving it an extra layer of creamy goodness and a drizzle of caramel on top.

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 10 servings

Number Of Ingredients 6

1 banana, sliced
1 ready-to-use graham cracker crumb crust (6 oz.)
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
1/4 cup caramel ice cream topping

Steps:

  • Arrange banana slices on bottom of crust.
  • Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Pour into crust.
  • Refrigerate 4 hours or until firm. Top with remaining COOL WHIP just before serving. Drizzle with caramel topping.

Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 4.1023 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 0.5836 g, Sugar 0 g, Protein 3 g

BANANA-DULCE DE LECHE PIE (BANANA-CARAMEL PIE)



Banana-Dulce de Leche Pie (Banana-Caramel Pie) image

This is a great dessert. You may substitute commercial caramel ice cream topping for the dulce de leche for a quicker preparation, but the homemade dulce de leche is worth the work and time.

Provided by Maria Padin

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h20m

Yield 8

Number Of Ingredients 7

1 (14 ounce) can sweetened condensed milk
1 cup graham cracker crumbs
½ cup butter, melted
4 bananas
1 ½ cups whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • To make dulce de leche, place the unopened can of sweetened condensed milk in a saucepan, and add enough water to cover half-way up the can. Place the saucepan over medium-high heat and bring to a boil. Cook for 3 hours, adding more water as necessary. Remove from heat and cool.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the graham cracker crumbs with the butter in a mixing bowl until evenly blended. Press the crumb mixture evenly into a 9 inch pie plate.
  • Bake pie crust in preheated oven until lightly browned, 10-15 minutes. Remove from oven, and cool on a wire rack.
  • Open the can of dulce de leche, and pour half, or about 3/4 cup, over the pie crust. Slice the bananas and arrange half in a layer over the dulce de leche filling. Pour the remaining dulce de leche over the bananas. Top with remaining banana slices.
  • Pour the whipping cream into a mixing bowl, and beat until soft peaks form. Add the sugar and vanilla extract; continue beating until stiff peaks form. Spoon the whipped cream over the bananas. Chill at least 1 hour before serving.

Nutrition Facts : Calories 518.7 calories, Carbohydrate 51.4 g, Cholesterol 108.3 mg, Fat 33.5 g, Fiber 1.8 g, Protein 6.3 g, SaturatedFat 20.5 g, Sodium 225.1 mg, Sugar 39.1 g

BANANA CARAMEL PIE



Banana Caramel Pie image

Categories     Fruit     Dessert     No-Cook     Quick & Easy     Banana     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 7

4 ripe bananas, peeled, sliced
1 6-ounce purchased vanilla wafer crust or butter shortbread crust
1/4 cup purchased caramel topping, room temperature
1 cup chilled whipping cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
1/3 cup coarsely chopped chocolate-covered English toffee

Steps:

  • Layer bananas in bottom of crust. Drizzle caramel topping over. Beat cream, sugar and vanilla in bowl until stiff peaks form. Spread over bananas, swirling top of mixture decoratively with spatula. Sprinkle toffee around edge of pie. Chill at least 1 hour and up to 6 hours.
  • Cut pie into wedges and serve.

CARAMEL BANANA PIE...ONLY 6 INGREDIENTS! FROM THE LONE STAR LEGACY COOKBOOK.



Caramel Banana Pie...only 6 ingredients! From the Lone Star Legacy Cookbook. image

Make and share this Caramel Banana Pie...only 6 ingredients! From the Lone Star Legacy Cookbook. recipe from Food.com.

Provided by Tinks

Categories     Pie

Time 2h

Yield 8 serving(s)

Number Of Ingredients 6

1 can sweetened condensed milk
1 9-inch graham cracker crust
3 bananas
1 cup whipping cream
1/4 cup powdered sugar
2 small Heath candy bars, crushed

Steps:

  • Pour condensed milk into an 8 inch glass pie plate.
  • Cover with foil and set into a shallow casserole filled with 1/4 inch water.
  • Bake at 425 for 1 hour and 15 minutes (or until milk is thick and caramel colored).
  • Remove foil and set aside.
  • Slice bananas and set it bottom of graham cracker crust.
  • Spread carmelized milk over banana layer.
  • Cool for 30 minutes.
  • Combine whipping cream and powdered sugar.
  • Whip until stiff (or, you can cheat like me and use something like Cool Whip).
  • Spread over caramel layer.
  • Sprinkle with crushed candy.

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