Roasted Banana Cream Pie with Butterscotch Ganache

Roasted Banana Cream Pie with Butterscotch Ganache
Makes:
10
Prep Time:
60
minutes
Total Time:
435
minutes
4

A finalist in the Nestlé Kitchens Pie Recipe Contest, this Roasted Banana Cream Pie with Butterscotch Ganache is well worth the effort. Lorie Roach uses NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels to create a unique variation of the classic Banana Cream Pie. Learn more about this pie and the other recipe finalists on our blog.

In this recipe:

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Ingredients:

  • CRUST
  • 2 cups finely crushed vanilla wafers
  • 6 tablespoons melted butter
  • GANACHE
  • 1 1/4 cups NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
  • 1 tablespoon butter
  • 6 tablespoons heavy whipping cream
  • FILLING
  • 3 bananas, sliced
  • 2 tablespoons melted butter
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 1/4 cups whole milk, divided
  • 1 envelope (about 2 1/2 teaspoons) unflavored gelatin
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
  • 1/2 cup light brown sugar
  • 2 tablespoons cornstarch
  • 2 egg yolks
  • 2 tablespoons butter, at room temperature
  • 1 teaspoon vanilla extract
  • TOPPING
  • 1 1/2 cups cold, heavy cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Directions:

FOR CRUST:
PREHEAT
oven to 350° F. Stir together crushed vanilla wafers and 6 tablespoons melted butter. Press onto bottom and sides of 9 ½- to 10-inch glass pie plate. Bake for 10 minutes.

FOR GANACHE:
MELT
butterscotch morsels, 1 tablespoon butter and 6 tablespoons heavy cream in the top of a double boiler or glass bowl placed over simmering water, whisking until 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 FILLING:
PLACE
bananas in medium baking dish. Drizzle with 2 tablespoons melted butter and sprinkle with 3 tablespoons brown sugar and cinnamon. Bake at 350° F, stirring occasionally, for 30 minutes or until bubbly and caramelized.

PLACE 1/2 cup milk in a medium mixing bowl and sprinkle with gelatin. Set aside to soften for 5 minutes. Bring remaining milk and evaporated milk to nearly a boil in a medium saucepan over medium heat, stirring often. Add 1/2 cup light brown sugar, cornstarch, and the egg yolks to the softened gelatin and whisk until blended. Gradually whisk about a 1/4 cup of the hot milk mixture into the gelatin mixture; repeat this process once or twice using about 3/4 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 very thick and coats the back of a wooden spoon.

STRAIN cream mixture through a fine wire 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 TOPPING:
BEAT
1 1/2 cups heavy cream in a large bowl on high speed until foamy. Add the powdered sugar and 1/2 teaspoon vanilla extract and beat until soft to medium stiff peaks form. Spread 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.

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Nutrition Facts

Serving Size: 1/10 of recipe

Servings Per Recipe: 10 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Roasted Banana Cream Pie with Butterscotch Ganache

    Ingredients

    • CRUST
    • 2 cups finely crushed vanilla wafers
    • 6 tablespoons melted butter
    • GANACHE
    • 1 1/4 cups NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
    • 1 tablespoon butter
    • 6 tablespoons heavy whipping cream
    • FILLING
    • 3 bananas, sliced
    • 2 tablespoons melted butter
    • 3 tablespoons light brown sugar
    • 1/2 teaspoon ground cinnamon
    • 1 1/4 cups whole milk, divided
    • 1 envelope (about 2 1/2 teaspoons) unflavored gelatin
    • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
    • 1/2 cup light brown sugar
    • 2 tablespoons cornstarch
    • 2 egg yolks
    • 2 tablespoons butter, at room temperature
    • 1 teaspoon vanilla extract
    • TOPPING
    • 1 1/2 cups cold, heavy cream
    • 3 tablespoons powdered sugar
    • 1/2 teaspoon vanilla extract

     

    Directions

    FOR CRUST:
    PREHEAT
    oven to 350° F. Stir together crushed vanilla wafers and 6 tablespoons melted butter. Press onto bottom and sides of 9 ½- to 10-inch glass pie plate. Bake for 10 minutes.

    FOR GANACHE:
    MELT
    butterscotch morsels, 1 tablespoon butter and 6 tablespoons heavy cream in the top of a double boiler or glass bowl placed over simmering water, whisking until 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 FILLING:
    PLACE
    bananas in medium baking dish. Drizzle with 2 tablespoons melted butter and sprinkle with 3 tablespoons brown sugar and cinnamon. Bake at 350° F, stirring occasionally, for 30 minutes or until bubbly and caramelized.

    PLACE 1/2 cup milk in a medium mixing bowl and sprinkle with gelatin. Set aside to soften for 5 minutes. Bring remaining milk and evaporated milk to nearly a boil in a medium saucepan over medium heat, stirring often. Add 1/2 cup light brown sugar, cornstarch, and the egg yolks to the softened gelatin and whisk until blended. Gradually whisk about a 1/4 cup of the hot milk mixture into the gelatin mixture; repeat this process once or twice using about 3/4 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 very thick and coats the back of a wooden spoon.

    STRAIN cream mixture through a fine wire 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 TOPPING:
    BEAT
    1 1/2 cups heavy cream in a large bowl on high speed until foamy. Add the powdered sugar and 1/2 teaspoon vanilla extract and beat until soft to medium stiff peaks form. Spread 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.

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