Easy Banana Caramel Pie Only 5 Ingredients Food

BANANA CARAMEL CREAM PIE

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.

BANANA CARAMEL PIE II

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.

OLD FASHIONED CARAMEL PIE

Steps:

• In a medium saucepan, mix together 1 cup sugar, flour, salt, milk, and egg yolks, stirring until smooth. Cook over medium heat until thick and bubbly, stirring constantly. Remove from heat and set aside.
• Sprinkle remaining 1 cup sugar in a 10 inch cast iron skillet. Cook over medium heat, stirring constantly until sugar is caramelized. Remove from heat and carefully pour into warm cream mixture. Stir until smooth. Pour mixture into pastry. Chill completely and serve with whipped cream

EASY BANOFFEE PIE

Steps:

• Crush the digestive biscuits, either by hand using a wooden spoon, or in a food processor, until you get fine crumbs, tip into a bowl. Mix the crushed biscuits with the melted butter until fully combined. Tip the mixture into a 23cm loose bottomed fluted tart tin and cover the tin, including the sides, with the biscuit in an even layer. Push down with the back of a spoon to smooth the surface and chill for 1 hr, or overnight.
• Beat the caramel to loosen and spoon it over the bottom of the biscuit base. Spread it out evenly using the back of a spoon or palette knife. Gently push the chopped banana into the top of the caramel until the base is covered. Put in the fridge.
• Whip the cream with the icing sugar until billowy and thick. Take the pie out of the fridge and spoon the whipped cream on top of the bananas. Grate the dark chocolate over the cream, if you like, and serve.

THERMOMIX ® RECIPE

Steps:

• Biscuit basePreheat oven 180 degrees 2 ,170g packets of white wings biscuit base and 150grms soft butter, place in TM reverse blade a mix untill combined speed 3-4 Prepare a deep round pie flan or cake tin, (spring base or removable base) prepare with baking paper on base and rub some butter on base and sides of tin. Put crumb mixture into prepared pie tin pushing with your fingers into base and 3/4 up the sides of pie flan untill neat and flat,allowing enough height so you can add your other ingredients later on. For a thicker base use it all, for a thinner base use less, remembering base will thicken while cooking slighty. I like a thicker base and sides but each to there own Put pie in oven and cook for 10mins Clean TM After 10mins take pie out of oven and quickly grap a tea towl and with your index and middle finger in sharp quick motions push down base and dab sides until crackes are removed and it is a smooth and flat again like what you began with. Put back in oven and bake for a another 5 mins. Remove pie from oven and place in fridge to cool TIP ,put pie tin on a tray so you don't destroy your fridge Tip you can prepare up to the caramel and put in fridge to set the night before to save time.BANANASChop bananas not to thick not to thin and line base starting at the edges and working your way into the centre working in a circular motion the bananas into the centre untill the base is complete with flat bananas. Now prepare caramel ASAP CARAMEL Nestlé top n fill caramel ( 2, 380g tins) Put in TM speed 3 for 1 and a half minutes approx or untill no lumps and smooth consistency. Pour onto bananas in pie flan, cover all banana as best as possible. Put in fridge and allow to completely set, this may take some time so allow hours. Once completly set and you are ready to prepare the cream push pie base out or relese spring form on cake tin and place on a nice large serving plate.CREAM To the side put 600mls thickened cream and sugar. insert butterfly into TM for whipping cream Pick an option either 2 tsp of sugar and 1 vanilla pod or paste OR 2 tsp of vanilla sugar. Tip if using vanilla pod scrap out insides of pod and turpo pulse in TM until chopped as much as possible Whip cream in TM speed 4 ,about half way through this process add sugar and continue to whip until thick and firm in consistency about 30 seconds to 1 minute depending on cream, be careful not to make butter but it needs to be thick. Put into piping bag and pipe onto set caramel pie once again starting at the edges in circular motions working your way into the centre until top is completely covered in cream. Clean TM Chopped 30g good quality dark chocolate by pulsing TM until desired flakes are achieved and sprinkle on-top of cream less is more so you don't have to use it all Break up Cadbury Flake bar and sprinkle on-top of dark chocolate once again don't use the hole bar Place in fridge until ready to serve. Yum yum enjoy

EASY BANANA CARAMEL PIE -ONLY 5 INGREDIENTS!!

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!

EASY BANANA CARAMEL CAFE CREAM PIE

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.

CARAMEL PIE II

Steps:

• Pour the condensed milk into a heatproof bowl. Set over a pan or pot of simmering water. Cook, stirring occasionally for about 2 hours, replacing water as needed. (It is extremely important not to let the water run out!) When ready, the milk should be deep golden brown and thick.
• Pour the caramelized milk into graham cracker crust and allow to cool. Top with whipped topping before serving.

SO EASY BANANA CARAMEL CREAM PIE (NO BAKE)

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!

BANANA-CARAMEL SPICE PIE

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.

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

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.

BANANA CARAMEL PIE I

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.

TALL CARAMEL-BANANA 'N PECAN PIE

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.

BANANA CREAM PIE RECIPE

Steps:

• Bake the pie crust according to package instructions. Cool while you prepare the filling.
• Add the egg and egg yolks to a medium bowl and whisk well. Set aside
• In a large saucepan, whisk the sugar, flour, and salt together until combined. Whisk in the milk and cook over medium heat, stirring frequently, until it begins to bubble and thicken.
• Remove the saucepan from the heat and pour ½ cup of the milk mixture into the eggs, whisking constantly, to temper. Whisk the egg mixture back in the saucepan and return it to medium-low heat, bringing it to a gentle boil. Cook over low heat for 2-3 minutes, whisking frequently, then remove from stovetop and stir in butter and vanilla. Press a piece of plastic wrap on the surface and allow to cool for 10-15 minutes.
• Line the bottom of the baked pie crust with half of the sliced bananas. Pour in half of the pudding mixture, then layer the remaining sliced bananas. Top with the rest of the pudding. Place a piece of plastic wrap directly on top of the filling and refrigerate for 4-24 hours.
• When ready to serve, spread or pipe whipped cream (homemade or store-bought) on top of the pie, then garnish with more banana slices.

EASY CARAMEL PIE

Steps:

• Remove the label from the can of condensed milk. Place in a large pan, cover with water and bring to the boil. Keep boiling for 4 hours, adding extra water to keep the can covered. After 4 hours, carefully tip out the water and leave the can to cool a little.
• Once cool enough to handle, open the can and pour the caramel into the pie crust.
• Refrigerate the pie to cool completely.
• Remove from the refrigerator and spread the whipped topping over the top, before serving.

BANANA CARAMEL CREAM PIE

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

SO EASY BANANA CARAMEL PIE (ALTERNATE FOR MOCHA ANGEL PIE

Steps:

• Early in day: In saucepan, mix cold water with egg yolks; stir in combined sugars, flour, and salt. Gradually add boiling water, stirring briskly. Cook, stirring, 3 to 5 min., or until smooth and thick. Add butter and vanilla; cool 5 min., stirring occasionally. Pour into baked pie shell. Refrigerate till serving time. To serve: Slice bananas over filling. Whip cream; spread over all. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

CARAMEL BANANA PIE

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 CREAM PIE WITH MAPLE CARAMEL

Steps:

• To make maple caramel, cook maple syrup in a small saucepan over high heat for 2-3 mins or until the syrup thickens slightly. Remove from heat. Stir in butter and salt. Stir in the whiskey, if using, and cream. Place in the fridge to chill.
• Grease a 22cm (base measurement) fluted tart tin with removable base and line the base with baking paper. Place the biscuit, peanuts and cinnamon in a food processor. Process until finely crushed. Add the butter and process until combined. Spoon into the prepared pan and use a straight-sided glass to spread and press the biscuit mixture over the base and side of the tin. Place in the fridge for 30 mins to chill.
• Use an electric mixer to beat the mascarpone, cream, sugar and whiskey, if using, in a bowl until firm peaks form.
• Transfer biscuit base to a plate. Spoon half the mascarpone mixture into the base. Top with half the banana. Repeat with the remaining mascarpone mixture and remaining banana. Drizzle with maple caramel to serve.

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

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.

BANANA CARAMEL PIE

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.