What are some of your favorite ingredient combinations? Naturally, there are some ingredients that just go perfectly together such as peanut butter and jelly. Another tasty pairing is chocolate and peanut butter. But for me, almost anything with caramel will have my vote. There's caramel and chocolate, caramel and apples, and even caramel and bananas. No? Not familiar with that combination? Well, I assure you it's an amazing concoction, deliciously displayed in this Caramel Banana Pie with Shortbread Pecan Crust. A buttery pecan crust holds a creamy, smooth filling made with a caramel banana sauce and custard. It's an amazing variation of a banana cream pie that's sure to impress!
This pie was shared at a recent dessert event with friends. Probably one of the biggest pie fans I know, Jenny, prepared this pie and it was outstanding. I've had caramel and banana together before but this pie takes to a new level. She adapted a banana pudding recipe to create this pie and paired it with a crust recipe from another source. Together, it's a great combination and super easy to make. In fact, the pie only requires 15 minutes of bake time for the crust. However, the hard part is waiting 4 hours for the pie to set up in the refrigerator. This would be a great pie to prepare the night before and serve the next day...
Crust
1 cup all-purpose flour
1 cup pecans, finely chopped
¼ cup sugar
¼ teaspoon cinnamon
¼ teaspoon nutmeg
pinch of salt
6 tablespoon butter, melted
Banana Caramel
1 cup granulated sugar
½ cup water
2 medium to large bananas, ripened so the skins are fully browned
Filling
1¼ cups plus 1 tablespoon milk, divided (I used 1%)
½ cup heavy cream
4 tablespoons cornstarch
2 eggs
6 tablespoons sugar
pinch of salt
2 tablespoons unsalted butter, cut into pieces
¼ teaspoon vanilla
sweetened whipped cream, whole pecans
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