Roasted Banana Cream Pie with Butterscotch Ganache
Servings: 8to 10 servings
Author: Nikki Gladd
Ingredients
For the Crust:
2cupsfinely crushed vanilla wafer cookies
6tablespoonsmelted butter
For the Butterscotch Ganache:
1 ¼cupsbutterscotch chips
6tablespoonsheavy whipping cream
1tablespoonunsalted butter
For the Filling:
3medium bananas, at least somewhat ripened, sliced
2tablespoonsbutter, melted
½cupplus 3 tablespoons light brown sugar(divided)
½teaspoonground cinnamon
1 ¼cupswhole milk, divided
1envelope(¼ oz) unflavored gelatin
1can(12 oz) evaporated milk
2tablespoonscornstarch
2egg yolks
2tablespoonsbutter, at room temperature
1teaspoonvanilla extract
For the Whipped Cream Topping:
1 ½cupscold heavy whipping cream
3tablespoonspowdered sugar
½teaspoonvanilla extract
Instructions
Preheat the oven to 350 degrees F.
For the Crust:
In a medium bowl, combine the crushed vanilla wafer cookies and the melted butter. Press onto the bottom and the sides of a 9- to 10-inch pie plate. Bake for 10 minutes.
For the Butterscotch Ganache:
Place the butterscotch chips into a small heat proof bowl; set aside. Heat the heavy cream and butter in a small saucepan over medium-low heat until the sides bubble. Pour immediately over top of the butterscotch morsels and let stand for 2 minutes. Whisk until the butterscotch chips are melted and smooth. Set aside 3 tablespoons in a small cup and cover for later use. Spread the remaining ganache evenly over the pie crust then place in refrigerator.
For the Filling:
Layer the bananas in small or medium baking dish. Drizzle with 2 tablespoons melted butter and sprinkle with 3 tablespoons brown sugar and the cinnamon. Bake at 350 degrees, stirring occasionally, for 30 minutes or until bubbly and caramelized.
Place ½ cup milk in a medium mixing bowl and sprinkle with gelatin. Set aside to thicken for 5 minutes. Heat the remaining ¾ cup milk and evaporated milk to nearly a boil in a medium saucepan over medium heat, stirring often.
Add ½ cup light brown sugar, cornstarch, and the egg yolks to the softened gelatin and whisk until blended. Temper the gelatin mix by gradually whisking about a ¼ cup of the hot milk mixture into the gelatin mixture; repeat this process once or twice using about ¾ cup of the hot milk mixture. 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 thick and coats the back of a wooden spoon.
Strain the hot cream custard through a fine mesh strainer into a large bowl; whisk in 2 tablespoons butter and vanilla extract. Stir in the roasted bananas. Cool at room temperature for about 30 minutes, then transfer to refrigerator for 1 hour to cool. Spread the filling over the ganache in the pie shell and refrigerate for at least 4 hours.
For the Whipped Cream Topping:
Beat 1 ½ cups heavy cream in a large bowl on high speed until foamy. Add the powdered sugar and ½ teaspoon vanilla extract and beat until soft to medium stiff peaks form. Spread evenly over the pie. 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. Keep pie refrigerated until ready to serve.
Recipe Note:
Too many steps for you, or afraid to do it "from scratch"? Try using instant banana pudding and Cool Whip! (Although, I haven't done it myself so can not account for its taste.) :)