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Butterscotch Banana Cream Pie Recipe

★★★★★

4.8 from 111 reviews
  • Author: Aiden
  • 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

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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Find it online: https://tastyplatesspot.com/butterscotch-banana-cream-pie-recipe/