Butterscotch Banana Cream Pie Recipe

Introduction

Butterscotch Banana Cream Pie is a delightful blend of rich butterscotch pudding and fresh bananas nestled in a crunchy pistachio vanilla wafer crust. This luscious dessert is topped with a tangy whipped crème fraîche cream, making it perfect for any special occasion or a comforting treat.

Ingredients

• 1 ½ cups (175 grams) vanilla wafer crumbs (from about 50 wafers)
• ¼ cup (50 grams) granulated sugar
• 6 tablespoons (85 grams) melted butter
• 1 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt
• ¼ cup (30 grams) shelled unsalted pistachios, very finely chopped
• 4 large egg yolks
• 3 tablespoons (27 grams) cornstarch
• ¾ 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 ½ teaspoon fine salt, or more to taste
• 3 to 4 ripe medium bananas, cut into ¼-inch-thick slices
• ¼ 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
• ¼ cup (30 grams) shelled unsalted pistachios, finely chopped, for garnishing

Instructions

1. 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 onto the bottom and sides of a 9-inch pie plate using the bottom of a glass or measuring cup. Freeze for 10 minutes while preheating the oven to 350°F (175°C).
2. Step 2: Bake the crust for 15 minutes, until it turns a slightly deeper golden brown. Remove from the oven and let it cool completely.
3. Step 3: Prepare the pudding by whisking egg yolks and cornstarch in a small bowl until thickened. Set aside near the stove.
4. Step 4: In a heavy saucepan, heat dark brown sugar and 2 tablespoons water over medium heat, stirring occasionally until sugar dissolves. Bring to a boil and cook for 4 to 6 minutes until bubbling slows. Turn off heat and carefully whisk in the cream and milk. Return to medium heat and simmer for 3 to 5 minutes.
5. Step 5: Slowly whisk about ¼ cup of the hot cream mixture into the egg yolk mixture. Then, pour the yolk mixture back into the saucepan while whisking constantly. Cook until large bubbles form on the surface. Remove from heat and stir in butter, rum or vanilla, and salt. Adjust salt to taste.
6. Step 6: Arrange half the banana slices over the cooled crust. Pour the warm pudding over the bananas, smoothing the top with a spatula. Add the remaining banana slices on top, cover loosely with plastic wrap to prevent a skin, and let cool at room temperature for about 30 minutes. Chill the pie thoroughly for at least 4 hours or overnight.
7. Step 7: Make the whipped cream by beating crème fraîche and cold heavy cream on high speed until medium-stiff peaks form (2 to 3 minutes). Add powdered sugar and rum or vanilla extract, and beat just until incorporated.
8. Step 8: Dollop the whipped cream over the chilled pie, sprinkle with chopped pistachios, slice, and serve immediately.

Tips & Variations

• For a nut-free crust, omit the pistachios and add an extra 2 tablespoons of melted butter for binding.
• Use vanilla extract instead of rum for a kid-friendly version.
• To ensure perfectly sliced bananas, chill them briefly before cutting to prevent browning.
• For extra butterscotch flavor, gently caramelize the brown sugar before adding liquids.

Storage

Store the pie covered in the refrigerator for up to 4 days. To reheat, remove the whipped topping and warm the pie gently in a low oven (around 300°F/150°C) for 10 to 15 minutes. Add fresh whipped cream before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, the crust can be baked and stored in an airtight container at room temperature for up to 2 days before assembly.

What can I use instead of crème fraîche?

Sour cream is an excellent substitute for crème fraîche and will provide a similar tang and creaminess for the whipped topping.

Butterscotch Banana Cream Pie Recipe

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4.5 from 122 reviews

This Butterscotch Banana Cream Pie features a crunchy vanilla wafer and pistachio crust baked to golden perfection, layered with ripe banana slices and a luscious, homemade butterscotch custard. Topped with a light, rum-infused whipped cream and garnished with chopped pistachios, it’s a decadent and elegant dessert perfect for any occasion.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 5 hours
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups/175 grams vanilla wafer crumbs (from about 50 wafers)
• ¼ cup/50 grams granulated sugar
• 6 tablespoons/85 grams melted butter
• 1 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt
• ¼ cup/30 grams shelled unsalted pistachios, very finely chopped

Pudding Filling

• 4 large egg yolks
• 3 tablespoons/27 grams cornstarch
• ¾ 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 ½ teaspoon fine salt, or more to taste
• 3 to 4 ripe medium bananas, cut into ¼-inch-thick slices

Whipped Cream Topping

• ¼ 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
• ¼ cup/30 grams shelled unsalted pistachios, finely chopped, for garnishing

Instructions

1. Make the crust: In a medium bowl, mix together vanilla wafer crumbs, granulated sugar, melted butter, salt, and finely chopped pistachios until combined. Press the mixture evenly into the bottom and sides of a 9-inch pie plate using the bottom of a lowball glass or measuring cup. Freeze the crust for 10 minutes to set. Meanwhile, preheat your oven to 350°F (175°C).
2. Bake the crust: Place the prepared crust in the oven and bake for 15 minutes, or until it turns a slightly deeper golden brown. Remove from oven and allow to cool completely before assembling the pie.
3. Prepare the pudding: In a small bowl, whisk egg yolks and cornstarch until thickened. Set aside near the stove. In a heavy saucepan, heat dark brown sugar with 2 tablespoons of water over medium heat, stirring occasionally until sugar dissolves. Bring to a boil and cook for 4 to 6 minutes until bubbling slows and temperature reaches about 240°F (115°C) on an instant-read thermometer; avoid burning.
4. Add cream and milk: Turn off heat and carefully add heavy cream and whole milk to the sugar mixture, whisking vigorously to combine; the mixture will bubble vigorously at first. Return saucepan to medium heat and continue cooking until the mixture begins to simmer, about 3 to 5 minutes.
5. Temper and cook custard: Slowly pour about ¼ cup of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the yolks. Then pour the tempered yolks back into the saucepan, whisking continuously. Cook the mixture over medium heat while whisking until large bubbles form on the surface, indicating thickening. Remove from heat and whisk in room temperature butter, dark rum or vanilla extract, and salt to taste.
6. Assemble pie: Layer half of the banana slices evenly on the cooled crust. Pour the warm butterscotch pudding over the bananas and smooth the surface. Top with the remaining banana slices. Loosely cover the pie with plastic wrap to prevent skin formation and let it cool at room temperature for about 30 minutes. Then refrigerate for at least 4 hours or overnight to set completely.
7. Make whipped cream topping: Using a hand mixer or stand mixer fitted with a whisk attachment, beat 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.
8. Finish and serve: Dollop the whipped cream generously over the chilled pie. Sprinkle with the finely chopped pistachios for garnish. Slice and serve immediately. The pie can be stored in the refrigerator for up to 4 days.

Notes

• Use ripe but firm bananas for the best texture in the pie.
• Make sure to temper the egg yolks properly to prevent curdling when adding hot liquid.
• The crust can be pressed and frozen in advance for convenience.
• If you prefer, vanilla extract can be substituted for rum in both the pudding and whipped cream for a non-alcoholic version.
• The pie should be chilled well to allow the filling to set properly before serving.
• Store leftover pie covered in the refrigerator for up to 4 days to maintain freshness.

Keywords: butterscotch banana cream pie, banana cream pie, butterscotch pie, homemade pie, pistachio crust, custard pie, whipped cream topping