toasty, tipsy banana cream pie

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Toasty Tipsy Banana Cream Pie
A week ago, I had the pleasure of joining six wonderful bloggers in a Walkers Shortbread extravaganza. We were given the challenge to create something with shortbread that fell into the pie, tart, cake, trifle, or pudding category.

Somewhere between Banoffee Pie, Banana Pudding and Banana Fosters, you might find this pie. Walkers Butterscotch Shortbread inspired me to play with the traditional banoffee idea. But in this pie, the banana and butterscotch layers are smashed together, to make a sticky butterscotch banana puree. Whiskey whipped cream lightens up vanilla pastry cream and gives a strong kick. And the shortbread crust and toppings add lovely crunch and buttery flavor, of course.

In the process of creating this pie, challenges came to head. My Banoffee inspiration transformed into something different. Which means the recipe is… a bit intense. But it’s a damn good pie. If you’re up for a challenge, dive in!

Toasty Tipsy Banana Cream Pie

toasty, tipsy banana cream pie

Ingredients

    For the Crust:
  • 1 – 5.3 ounce boxes of Walkers Shortbread Fingers
  • 1 – 5.3 ounce boxes of Walkers Almond Shortbread
  • 3 ounces unsalted butter, melted
  • A pinch of kosher salt
  • For the Pastry Cream:
  • 16 ounces whole milk
  • 1 vanilla bean, split & scraped
  • 3 eggs
  • 1 egg yolk
  • 5 ounces sugar
  • 1.5 ounces cornstarch
  • A pinch kosher salt
  • For the Butterscotch:
  • 2 ounces unsalted butter
  • 110 grams dark brown sugar
  • 2 ounces heavy cream
  • 1 vanilla bean, split and scraped
  • 1/8 teaspoon kosher salt, more to taste
  • For the Roasted Bananas:
  • 3 bananas, at least somewhat ripe
  • 3 ounces butterscotch from the above recipes
  • For the Whiskey Whipped Cream:
  • 3 ounces whiskey
  • 3 ounces brown sugar
  • 6 ounces cold heavy cream
  • For the Garnish:
  • 1 – 5.3 ounce box of Walkers Butterscotch Shortbread
  • Additional butterscotch sauce

Instructions

    For the Crust:
  1. In a food processor, combine the boxes of Walkers Shortbread cookies. Pulse to a fine grind.
  2. Place the cookie crumbs into a medium bowl and add the salt and melted butter. Mix together using a spatula. Fold and scrape down the sides of the bowl a few times, ensuring all crumbs are moistened.
  3. Pour the crumbs into a greased deep-dish 9” pie pan, Press tightly & into the bottom & up the sides of the pan.
  4. Place the piecrust in the freezer for 10 minutes. Preheat the oven at 350 degrees at the same time.
  5. Remove the crust from the freezer. Grease a large piece of parchment paper & place on the pie oiled side down. Pour pie weights into the parchment. Bake for 15 minutes. Cool for at least one hour.
  6. For the Pastry Cream:
  7. On medium heat, bring the milk & vanilla bean to a boil in a medium saucepan. Turn off the stove & let the milk steep for an hour.
  8. In a medium bowl, whisk the eggs, yolks, sugar, cornstarch and salt together. Whisk thoroughly to remove all lumps (I used the immersion blender at the very end of mixing to ensure a smooth mixture.)
  9. Return the milk to medium-low heat and bring to a simmer. Remove the vanilla bean pods.
  10. Next, temper the eggs. I used a small ladle, and slowly drizzled the milk in while whisking. Continue to slowly whisk in drizzled milk to the eggs, until you have about half of the warm milk added to the eggs.
  11. Pour the tempered egg mixture back into the pot with the remaining milk. Turn the heat to medium. Whisk constantly. The mixture will go from thin and frothy to thick in almost an instant. Once the thickened mixture starts to bubble, cook for one more minute.
  12. Pour the pastry cream into a container and place in the refrigerator. Once the pastry cream has cooled thoroughly, at least 4 hours, continue.
  13. For the Butterscotch:
  14. If your butterscotch wants to boil too intensely, crank down the heat a bit. Also, avoid the urge to whisk once bubbling. The final butterscotch sauce will crystallize when whisked too much.
  15. Melt the butter in a small, sturdy pot over medium heat. Add the sugar, cream, vanilla bean and salt and whisk until well blended. Bring to a low boil and cook for five minutes.
  16. After five minutes, remove from the heat. Now carefully taste the warm sauce. If you want more vanilla, add vanilla extract. If you want more salt, add more. Adjust as you wish!
  17. Let cool. Store the sauce in the refrigerator in an airtight container for up to two weeks
  18. For the Roasted Bananas:
  19. Preheat the oven to 350 degrees. Slice the bananas into uniform thickness, ½” is great.
  20. On a greased sheet pan, place the banana slices in one layer. Drizzle the butterscotch on the bananas.
  21. Roast in the oven for 30 minutes. Let cool.
  22. For the Whiskey Whipped Cream:
  23. This whipped cream is mainly used to lighten the pastry cream.
  24. Combine the whiskey, brown sugar and cold heavy cream in the bowl of your stand mixer. Whip on medium speed to soft peaks.
  25. Composing the Pie:
  26. In a food processor, puree the roasted bananas with a large spoonful of pastry cream and an ounce of butterscotch. It will turn into a smooth-ish, sticky banana puree.
  27. Spread the banana puree onto the piecrust in an even layer.
  28. Whip the pastry cream for 3-6 minutes with a whip attachment on your mixer. Fold in half of the whiskey whipped cream into the pastry cream.
  29. Dollop the spiked pastry cream on top of the banana puree. Smooth the cream to create an even surface for the garnish. Add the whiskey whipped cream. Let this sit in the refrigerator for at least one hour. I call this “marinating.”
  30. Right before serving, crumble a few of the butterscotch cookies onto the pie, with medium to small pieces of cookie and drizzle on additional butterscotch sauce. Serve cold. Dig in!
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2 Responses

  1. My father loves banana cream pie. Might have to try to whip this up for him sometime.

  2. whoa whoa whoa. Emily. seriously? this pie. SO MANY THINGS I LOVE. you could have stopped at toasty and I would have loved it. but then you made it boozy. and added bananas. and MADE IT A PIE. you know my thoughts on banoffee. this is just over the top crazy delicious!!

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