Thanksgiving will be here before we know it. Time to start gathering up which recipes will make it to the table. I wanted a pie recipe that would "wow" the guests. When I saw this pie on a recent episode of Dessert First, I knew this might just be that special recipe. I immediately went to the store and gathered up the ingredients to give it a try. I started by making the caramel sauce. It only has three ingredients and I barely had enough cream for the recipe, so I crossed my fingers that this would work the first time. Well, it looked like caramel and tasted good, but it ended up being a little grainy, so I'm not sure if I burned it or what? Anyway, I hoped the crust and remaining ingredients would hide the graininess of the caramel. The caramel was supposed to set for four hours, but I didn't want to wait that long, so I put it in the fridge to speed up the process and I just made sure to stir it every so often. Then, I made the Nilla® Wafer crust - yum! Next, I made the pudding and it was sooooo easy, no way you could mess that up.
Time to assemble the pie. You take your cooled crust and layer it with the caramel sauce and sliced bananas, then a layer of pudding, another layer of caramel sauce and bananas, followed by another layer of pudding. Let that chill overnight, then top it all off with homemade whipping cream and a drizzle of caramel and crushed wafers. I was excited to try the homemade whipping cream with almond extract instead of vanilla extract, but when I went to grab my almond extract it was gone. So, I ended up using vanilla. I couldn't wait to try it. I was ready to cut the first slice and realized that I forgot to add the fleur de sel (salt) to the caramel. Crap. So, I ended up with Caramel Banana Pudding Pie instead of Salted Caramel Banana Pudding Pie. Oh well.
I don't know what happened to my caramel overnight, but it disappeared? I couldn't taste any caramel at all in the pie. It just tasted like banana cream pie, but it was very very delicious!! The Nilla® Wafer crust with homemade pudding, fresh bananas and homemade whipping cream! How could you not love it. Well, I loved it, so give it a try!! I will definitely be making this again!!
Caramel Banana Pudding Pie
adapted from: Food Network
1 box Nilla® Wafers
6 Tbl. butter, melted
3 large ripe bananas (I used 4)
1 c. salted caramel, plus more for garnish, recipe follows
vanilla pudding, recipe follows
1 c. heavy cream
1/2 tsp. almond extract (I used vanilla)
2 Tbl. powdered sugar
Preheat oven to 350 degrees. Put 60 vanilla wafers in a food processor and pulse until the cookies are finely crushed. Reserve 1/4 cup to top the pie. Stir together remaining crumbs with the melted butter until blended. Firmly press it into the bottom, up the sides and onto the lip of a greased 9-inch pie plate. Bake until lightly browned, about 10-12 minutes. Remove and let cool completely, about 30 minutes.
Coat the banana slices with salted caramel (1 cup caramel plus 1 tsp. fleur de sel). Arrange half of the caramel-coated banana slices evenly over the bottom of the crust. Spread half the hot, prepared pudding over the bananas, top with more caramel-coated bananas. Spread the remaining pudding over the bananas. Refrigerate 2 hours or overnight.
In a large bowl, whip the cream until stiff peaks are just about to form. Add the almond extract and sugar and beat until peaks form. Make sure not to over beat, or the cream will become lumpy. Spread the cream over the chilled pie. Just before serving, garnish with a caramel swirl and the reserved wafer crumbs.
Creamy Caramel Sauce:
1 1/2 c. sugar
1/3 c. water
1 1/4 c. heavy cream
Over low heat, mix the water and sugar in a medium heavy-bottomed saucepan. Cook until the sugar dissolves, about 5 to 10 minutes. Do not stir. Increase the heat to medium and boil, uncovered, until the sugar turns a warm chestnut brown, about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful - the mixture is extremely hot. Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently and the caramel will solidify. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.
3/4 c. sugar
1/3 c. flour
2 large eggs
4 egg yolks
2 c. milk
2 tsp. vanilla extract
In a bowl, whisk together the sugar and flour until all of the lumps are gone. Once it is a fine powder, whisk in the eggs and egg yolks and continue whisking until a smooth paste is formed. Slowly whisk in 1 cup of milk and once this is incorporated add the remaining cup of milk. Transfer the mixture to a saucepan and cook over medium heat whisking constantly until it reaches the thickness of chilled pudding, about 10-15 minutes. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when the whisk is lifted). Remove from the heat and stir in vanilla.