does anyone have a recipe for banana caramel pie?

Question

I tasted this pie at a local coffee shop.It was absolutely delicious. I have only been able to find recipes that contain condensed milk. Does anyone have a recipe without ?

Answer 1

Banana Cream Pie with Caramel Drizzles and Chocolate Sauce

There're a few secrets necessary to successfully making this pie (which, incidentally, has been on the menu at Emeril's since Day One, and continues to be one of our most requested desserts). First, the bananas, while ripe, need to be firm, so that they hold their shape when pushed into place. Second, the pastry cream needs to be very stiff, so that when sliced, the pie will not crumble or slide. It's also important to cover the bananas completely with the last layer of pastry cream to prevent them from discoloring. And while at Emeril's they pipe the whipped cream over each individual slice before serving, feel free to spread your whipped cream over the whole pie, if you'd prefer.


4 cups heavy cream
1 1/2 cups whole milk
1 1/2 cups plus 2 teaspoons granulated sugar
1 vanilla bean, split in half lengthwise and seeds scraped
3 large egg yolks
2 large eggs
1/2 cup cornstarch
1 recipe Graham Cracker Crust, recipe follows
3 pounds (about 9) firm but ripe bananas, peeled and cut crosswise into 1/2-inch-thick slices
1/2 teaspoon pure vanilla extract
Caramel Sauce, recipe follows
Chocolate Sauce, recipe follows
Shaved chocolate, for garnish
Confectioner's sugar, for garnish


Combine 2 cups of the cream, the milk, 1/2 cup of the sugar, the vanilla bean, and the vanilla seeds in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve the sugar. Remove from the heat.
Combine the egg yolks, eggs, cornstarch, and 1 cup of the sugar in a medium bowl, and whisk pale yellow in color. Set aside.

Whisk 1 cup of the hot cream mixture into the egg yolks. Gradually add the egg mixture to the hot cream, whisking constantly. Bring to a simmer, stirring constantly with a large wooden spoon to cook out the cornstarch and the mixture thickens, about 5 minutes. (The mixture may separate slightly. If so, remove from the heat and beat with an electric mixer until thick and smooth.) Strain through a fine mesh strainer into a clean bowl. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Chill in the refrigerator for about 4 hours.

To assemble, spread 1/2 cup of the custard over the bottom of the prepared crust, smoothing with the back of a large spoon or rubber spatula. Arrange enough banana slices (not quite one-third) in a tight, tiled pattern over the custard, pressing down with your hands to pack them firmly. Repeat to build a second layer, using 3/4 cup of the custard and enough bananas to cover, smoothing down the layer evenly. For the third layer, spread 3/4 cup of custard over the bananas and top with the remaining bananas, starting 1-inch from the outer edge and working toward the center. Spread 1 cup of custard evenly over the bananas to prevent discoloration. Cover with plastic wrap and chill for at least 4 hours or overnight.

In a medium bowl, whip the cream until soft peaks form. Add the remaining 2 teaspoons of sugar and the vanilla extract and whip until stiff peaks form.

Remove the pie from the refrigerator. With a sharp knife dipped in hot water, cut the pie into 10 equal slices. Transfer the slices to dessert plates. Fill a pastry bag with the whipped cream and pipe onto each slice. (Alternately, spread the whipped cream evenly over the pie before cutting.)

Drizzle each slice with the caramel sauce and chocolate sauce, sprinkle with the chocolate shavings and confectioners' sugar, and serve.



Graham Cracker Crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons unsalted butter, melted


Preheat the oven to 350 degrees F.
Combine the graham cracker crumbs and sugar in a medium bowl and mix well. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Top with aluminum pie tin and with a circular motion, press the crust tightly into the pan. Bake until browned, about 25 minutes. Cool for 10 to 15 minutes.

Yield: 1 (9-inch) crust



Caramel Sauce:
3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk


Combine the sugar, water, and lemon juice in a medium, heavy saucepan over medium-high heat. Cook, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream, whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached. Remove from the heat and cool to room temperature before serving with the pie. (The sauce will thicken as it cools.)
Yield: generous 3/4 cup



Chocolate Sauce:
3/4 cup half-and-half
1 tablespoon unsalted butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract


Scald the half-and-half and butter in a small, heavy saucepan over medium heat. Remove from the heat.
Place the chocolate and vanilla in a medium, heat-proof bowl. Add the hot half-and-half and let sit for 2 minutes, then whisk until smooth. Serve slightly warm. (The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.

Prep Time: 2 hours
Inactive Prep Time: 8 hours
Cook Time: 10 minutes
Yield: 1 (9-inch pie), 10 servings

Answer 2

I found this recipe on Cooks.com-recipes-
you just type in what your looking for and heaps of differant variations come up


QUICK BANANA CREAM PIE
3 bananas
2 c. milk
2 (3 1/2 oz. each) pkg. instant vanilla pudding
1 (16 oz.) carton sour cream
1 pie shell, already baked
Prepare homemade or store bought pie shell (already baked) in pie pan.
Line bottom of baked pie shell with 3 sliced bananas. Beat together in large bowl milk, pudding, and sour cream. Pour over bananas and refrigerate 2 hours before serving. Mixture will set up fast. Top with whip cream.

Answer 3

Yummy Banana Caramel Pie:

11 min 10 min prep
1pie

1 9-inch graham cracker crust
1 (14 ounce) can sweetened condensed milk
3 bananas
1 cup whipping cream
1/4 cup confectioners' sugar
2 (1 1/2 ounce) english toffee-flavored candy bars, crushed

1. Preheat oven to 325 degrees F (165 degrees C).
2. Fill a large saucepan with water and bring to a boil.
3. Pour sweetened condensed milk into a small baking dish.
4. Cover with aluminum foil.
5. Set dish in a larger baking pan.
6. Place pan on oven rack and pour boiling water into larger pan, to at least 1 inch deep.
7. Carefully slide rack back into oven.
8. Bake 1 hour, until milk is thick and caramelized.
9. Slice bananas and arrange on bottom of graham cracker crust.
10. Pour caramelized milk over bananas and allow to cool 30 minutes.
11. In a medium bowl, whip cream until soft peaks form.
12. Add confectioners' sugar and continue to whip until stiff.
13. Spread over cooled caramel.
14. Sprinkle with crushed toffee.
15. Chill 3 hours before serving.

Answer 4

Apparently - this pie is made with sweetened condensed milk... Also known as Banoffee or Banofi Pie . You're right - all the recipes have sweetened condensed milk - you make the caramel by baking the condensed milk for several hours in a water bath... but I did read one that had the following tip:
Ready-Made Caramel Sauce or Toffee Sauce will work for the toffee filling, if desired. If using ready-made sauce, heat sauce and spread over cooked pie crust.

Here's the recipe that looked the best to me:

Banoffee Pie
2 cups canned sweetened condensed milk (21 oz)
1 (9-inch) round of refrigerated pie dough (from 15-oz package)
3 large bananas
1 1/2 cups chilled heavy cream
1 tablespoon packed light brown sugar
Special equipment: a 9-inch pie plate (preferably deep dish)


Put oven rack in middle position and preheat oven to 425°F. Pour condensed milk into pie plate and stir in a generous pinch of salt. Cover pie plate with foil and crimp foil tightly around rim. Put in a roasting pan, then add enough boiling-hot water to reach halfway up side of pie plate, making sure that foil is above water. Bake, refilling pan to halfway with water about every 40 minutes, until milk is thick and a deep golden caramel color, about 2 hours. Remove pie plate from water bath and transfer toffee to a bowl, then chill toffee, uncovered, until it is cold, about 1 hour.

While toffee is chilling, clean pie plate and bake piecrust in it according to package instructions. Cool piecrust completely in pan on a rack, about 20 minutes.

Spread toffee evenly in crust, and chill, uncovered, 15 minutes.

Cut bananas into 1/4-inch-thick slices and pile over toffee.

Beat cream with brown sugar in a clean bowl with an electric mixer until it just holds soft peaks, then mound over top of pie.

Cooks' notes:
• Toffee can be chilled up to 2 days (cover after 1 hour).
• Toffee-filled crust can be chilled up to 3 hours.

Makes 8 servings.

Answer 5

Sounds delicious. Try Foodnetwork.com

Answer 6

Welllll..... I found no recipes without condensed milk. try using regular milk... but don't expect it to be too good. yuck.. why don't you want condensed milk??

Answer 7

YOU COULD BY A BANANA PIE AND GET SOME CARAMEL ICE CREAM TOPPING AND DRIZZLE IT OVER IT

Answer 8

I personally don't have it in my collection, but please try this site on the web; epicurious.com. Gourmet, Gourmet !!!!