Today is Pi Day, did you know? Typically, every year I forget about this celebrated day until I open my Google reader and find many food bloggers posting a pie recipe. Get it? Pi or Pie?
Pi Day is not really to celebrate the food, pie, but instead is a day for mathematicians to recognize the day March 14 (or 3/14) because it resembles the beginning digits of the number Pi (3.14). But, of course, pie is included in most of their celebrations. Why not post a pie recipe to contribute? Math was my favorite subject in high school, so I can somewhat relate. 😉
When I decided that I was going to actually post a pie recipe on Pi Day this year (because it's the first time I remembered to do it in advance) I knew I wanted to lean towards a pie that Ben would love. He is a huge fan of banana cream pie and lately has been asking me to make it. After reviewing some of my bookmarked recipes, I came across this recipe from a fellow Mississippi gal and knew without a doubt that we would love it.
What is there not to love about a vanilla wafer cookie crust, layered with a homemade banana pudding and whipped topping, all on top a butterscotch ganache? This pie is definitely rich, but SO good. You'll want a small piece at a time. Lucky for me I have neighbors that make up a family of eight, so I sent the leftovers right over to them to save our waistline.
Recipe Card
Roasted Banana Cream Pie with Butterscotch Ganache
Ingredients
For the Crust:
- 2 cups finely crushed vanilla wafer cookies
- 6 tablespoons melted butter
For the Butterscotch Ganache:
- 1 ¼ cups butterscotch chips
- 6 tablespoons heavy whipping cream
- 1 tablespoon unsalted butter
For the Filling:
- 3 medium bananas , at least somewhat ripened, sliced
- 2 tablespoons butter , melted
- ½ cup plus 3 tablespoons light brown sugar (divided)
- ½ teaspoon ground cinnamon
- 1 ¼ cups whole milk , divided
- 1 envelope (¼ oz) unflavored gelatin
- 1 can (12 oz) evaporated milk
- 2 tablespoons cornstarch
- 2 egg yolks
- 2 tablespoons butter , at room temperature
- 1 teaspoon vanilla extract
For the Whipped Cream Topping:
- 1 ½ cups cold heavy whipping cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla 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.) 🙂
- Source: Mississippi Kitchen
Nutrition
