MY San Grahams has come up with yet another delightful combination featuring banana and caramel custard. This recipe is composed of only seven simple ingredients that you can easily find in the market this payday weekend. If you wish to serve this pie after dinner, prepare it in the afternoon and allow it to chill. End your meal with this creamy creation, and your family will surely ask for second helpings!
MY San Grahams Banana Caramel Pie
INGREDIENTS
Crust:
1 cup (10 crackers) MY San Grahams Honey, crushed
8 tablespoons butter or margarine, melted
Filling:
6 tablespoons sugar
1/4 cup unsalted butter
2 egg yolks
1 cup (250-ml brick) all-purpose cream, chilled 2 bananas, sliced
PROCEDURE
1. DO CRUST. In a medium-sized bowl, combine all ingredients and press into an 8x8x2 pan. Set aside.
2. DO FILLING. In a frying pan, melt sugar until caramelized. Remove from heat. Add butter and stir to combine. Stir in 1/2 cup cream. Mix well.
In a bowl, beat egg yolks. Add the egg yolks to the slightly cooled caramel mixture a little at a time, stirring constantly. Return to fire and cook until slightly thickened. Cool completely. Whip 1/2 cup of chilled all-purpose cream and fold into cooled caramel. Reserve 2 tablespoons of caramel for the topping.
3. DO TOPPING. Arrange sliced bananas on the prepared piecrust and top with caramel filling. Decorate with the reserved caramel topping. Chill and serve.
MY San Grahams Banana Caramel Pie
INGREDIENTS
Crust:
1 cup (10 crackers) MY San Grahams Honey, crushed
8 tablespoons butter or margarine, melted
Filling:
6 tablespoons sugar
1/4 cup unsalted butter
2 egg yolks
1 cup (250-ml brick) all-purpose cream, chilled 2 bananas, sliced
PROCEDURE
1. DO CRUST. In a medium-sized bowl, combine all ingredients and press into an 8x8x2 pan. Set aside.
2. DO FILLING. In a frying pan, melt sugar until caramelized. Remove from heat. Add butter and stir to combine. Stir in 1/2 cup cream. Mix well.
In a bowl, beat egg yolks. Add the egg yolks to the slightly cooled caramel mixture a little at a time, stirring constantly. Return to fire and cook until slightly thickened. Cool completely. Whip 1/2 cup of chilled all-purpose cream and fold into cooled caramel. Reserve 2 tablespoons of caramel for the topping.
3. DO TOPPING. Arrange sliced bananas on the prepared piecrust and top with caramel filling. Decorate with the reserved caramel topping. Chill and serve.
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