Butterscotch Banana Cream Pie Recipe
Introduction
Butterscotch Banana Cream Pie is a luscious dessert that combines a crunchy vanilla wafer crust, silky butterscotch pudding, and fresh bananas. Topped with a lightly sweetened whipped cream and crunchy pistachios, this pie is perfect for special occasions or anytime you want an impressive treat.
Ingredients
- 1 1/2 cups (175 grams) vanilla wafer crumbs (from about 50 wafers)
- 1/4 cup (50 grams) granulated sugar
- 6 tablespoons (85 grams) melted butter
- 1 teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon fine salt
- 1/4 cup (30 grams) shelled unsalted pistachios, very finely chopped
- 4 large egg yolks
- 3 tablespoons (27 grams) cornstarch
- 3/4 packed cup (165 grams) dark brown sugar
- 1 cup (240 grams) heavy cream
- 1 cup (240 grams) whole milk
- 2 tablespoons unsalted butter, at room temperature
- 1 tablespoon dark rum or vanilla extract
- 1 teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon fine salt, or more to taste
- 3 to 4 ripe medium bananas, cut into 1/4-inch-thick slices
- 1/4 cup (60 grams) crème fraîche or sour cream
- 1 cup (240 grams) cold heavy cream
- 2 tablespoons powdered sugar
- 2 teaspoons rum or vanilla extract
- 1/4 cup (30 grams) shelled unsalted pistachios, finely chopped, for garnishing
Instructions
- Step 1: Make the crust by mixing the vanilla wafer crumbs, granulated sugar, melted butter, salt, and finely chopped pistachios in a medium bowl. Press the mixture evenly along the bottom and sides of a 9-inch pie plate using the bottom of a lowball glass or measuring cup. Freeze for 10 minutes while you preheat the oven to 350°F (175°C).
- Step 2: Bake the crust for 15 minutes until it turns a slightly deeper golden brown. Let it cool completely on a wire rack.
- Step 3: Prepare the pudding: whisk egg yolks and cornstarch together in a small bowl until thickened; set aside near the stove. In a heavy saucepan, heat the dark brown sugar and 2 tablespoons water over medium heat, stirring occasionally until the sugar dissolves. Bring to a boil and cook 4–6 minutes until bubbling slows (about 240°F). Turn off heat.
- Step 4: Carefully add the cream and milk to the saucepan (it will bubble vigorously). Whisk thoroughly, then return to medium heat and simmer for 3–5 minutes more. Slowly whisk about 1/4 cup of the hot cream into the egg yolk mixture, then pour the yolks back into the saucepan. Cook over medium heat, whisking constantly, until large bubbles appear on the surface. Remove from heat and whisk in the butter, rum (or vanilla), and salt. Taste and adjust salt if needed.
- Step 5: Layer half the banana slices over the cooled crust. Pour the warm pudding over the bananas and smooth the top. Arrange the remaining bananas on top, cover loosely with plastic wrap to prevent a skin from forming, and let cool at room temperature for about 30 minutes. Chill the pie for at least 4 hours or overnight.
- Step 6: Make the whipped cream by beating the crème fraîche and cold heavy cream on high speed until medium-stiff peaks form (2–3 minutes). Add powdered sugar and rum or vanilla, then beat just until combined. Spread or dollop the whipped cream on the pie, sprinkle with the chopped pistachios, slice, and serve immediately.
Tips & Variations
- Use dark rum or vanilla extract based on your preference for a subtle flavor change.
- For a nut-free crust, omit the pistachios and replace with extra wafer crumbs.
- Gently toss banana slices in lemon juice before layering to prevent browning.
- Make the pie a day ahead to allow flavors to meld nicely, just add whipped cream before serving.
Storage
Store the pie covered in the refrigerator for up to 4 days. Keep the whipped cream topping fresh by adding it right before serving. Reheat is not recommended as pudding texture can be affected.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cookie for the crust?
Yes, graham crackers or digestive biscuits are good alternatives to vanilla wafers. Just adjust the sugar slightly to balance sweetness.
How ripe should the bananas be?
Use ripe but firm bananas that are yellow with a few brown spots. Overripe bananas may be too soft and mushy for layering.
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Butterscotch Banana Cream Pie Recipe
- Total Time: 5 hours, including chilling time
- Yield: 8 servings 1x
Description
This Butterscotch Banana Cream Pie combines a crunchy vanilla wafer and pistachio crust with a rich, creamy butterscotch pudding layered with fresh banana slices. Topped with luscious crème fraîche whipped cream and garnished with chopped pistachios, this dessert offers a perfect balance of sweet, nutty, and creamy flavors for a delightful treat.
Ingredients
Scale
Crust
- 1 1/2 cups (175 grams) vanilla wafer crumbs (from about 50 wafers)
- 1/4 cup (50 grams) granulated sugar
- 6 tablespoons (85 grams) melted butter
- 1 teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon fine salt
- 1/4 cup (30 grams) shelled unsalted pistachios, very finely chopped
Butterscotch Pudding
- 4 large egg yolks
- 3 tablespoons (27 grams) cornstarch
- 3/4 packed cup (165 grams) dark brown sugar
- 1 cup (240 grams) heavy cream
- 1 cup (240 grams) whole milk
- 2 tablespoons unsalted butter, at room temperature
- 1 tablespoon dark rum or vanilla extract
- 1 teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon fine salt, or more to taste
Banana Layer
- 3 to 4 ripe medium bananas, cut into 1/4-inch-thick slices
Whipped Cream Topping
- 1/4 cup (60 grams) crème fraîche or sour cream
- 1 cup (240 grams) cold heavy cream
- 2 tablespoons powdered sugar
- 2 teaspoons rum or vanilla extract
- 1/4 cup (30 grams) shelled unsalted pistachios, finely chopped, for garnishing
Instructions
- Make the crust: In a medium bowl, combine the vanilla wafer crumbs, granulated sugar, melted butter, salt, and very finely chopped pistachios. Mix until evenly combined. Press this mixture evenly into the bottom and sides of a 9-inch pie plate using the bottom of a glass or measuring cup. Freeze the crust for 10 minutes to firm up. Meanwhile, preheat your oven to 350°F (175°C).
- Bake the crust: Bake the prepared crust for 15 minutes until it becomes a slightly deeper golden brown. Remove from the oven and let it cool completely to set.
- Prepare the pudding base: In a small bowl, whisk together the egg yolks and cornstarch until thickened; set aside near the stove for convenience. In a heavy saucepan, combine dark brown sugar and 2 tablespoons of water over medium heat. Stir occasionally until sugar dissolves and then boil for 4 to 6 minutes until bubbling slows and thermometer reads about 240°F, avoiding burning.
- Finish the pudding: Remove from heat and carefully whisk in the cream and milk mixture, which will bubble vigorously initially. Return saucepan to medium heat and cook until the cream mixture begins to simmer, about 3 to 5 minutes. Gradually whisk about 1/4 cup of the hot cream into the yolk mixture to temper it. Then slowly pour the yolk mixture back into the saucepan while whisking continuously. Cook over medium heat, stirring constantly, until large bubbles form on the surface. Remove from heat and stir in butter, rum or vanilla extract, and salt. Adjust salt to taste.
- Assemble the pie: Layer half of the banana slices in the bottom of the cooled crust. Pour the warm butterscotch pudding evenly over the bananas and smooth the surface. Arrange the remaining bananas on top. Cover loosely with plastic wrap to prevent a skin from forming. Allow to cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or overnight to chill completely and set.
- Prepare whipped cream topping: Using a hand mixer or stand mixer fitted with a whisk attachment, beat the crème fraîche and cold heavy cream on high speed until medium-stiff peaks form, about 2 to 3 minutes. Add powdered sugar and rum or vanilla extract, and beat just until combined.
- Serve the pie: Dollop or spread the whipped cream over the chilled pie evenly. Garnish with finely chopped pistachios. Slice and serve immediately. Keep refrigerated and consume within 4 days.
Notes
- For best results, use ripe but firm bananas to prevent them from becoming mushy in the pie.
- Dark rum adds depth of flavor, but vanilla extract can be used as a non-alcoholic alternative.
- Ensure the crust is completely cooled before adding the pudding to prevent sogginess.
- Whipped cream topping can be made a few hours ahead and kept chilled until assembling.
- This pie is best stored in the refrigerator and consumed within 4 days for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: butterscotch pie, banana cream pie, pistachio crust, homemade pie, creamy dessert
