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Anne Thornton's Salted Caramel Banana Pudding Pie
Crust
1 box Nilla Wafers (85 cookies)
6 Tablespoons butter, melted
Preheat oven to 350 degrees F. Finely crush 65 vanilla wafers in a plastic bag with a rolling pin or use a food processor. Reserve about 1/4 cup of the crumbs to top the pie. Mix together crushed vanilla wafers and melted butter until blended. Firmly press on the bottom, up sides, and onto lip of a buttered 9" pie plate. Bake for about 12 minutes, or until lightly browned. Remove from oven and place on a wire race, and allow to completely cool (about 30 minutes).
Vanilla Pudding
3/4 cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 teaspoons vanilla extract
In a large bowl whisk together the sugar and the flour. Once it is a fine powder whisk in eggs and egg yolks, continue whisking until a smooth paste is formed. Slowly whisk in one cup of milk, once it is fully incorporated whisk in the remaining cup of milk. Transfer to a heavy bottom sauce pan, cook on medium heat. Whisking constantly cook for 10-15 minutes, or until it reaches the thickness of chilled pudding. When it is ready the pudding will begin to bubble and will be thick enough to hold soft peaks when whisk is lifted. Remove from heat, and stir in vanilla.
The Pie
3 large ripe bananas (sliced like coins)
1 cup caramel sauce
1 teaspoon fleur de sel
1 recipe vanilla pudding
1 cup heavy cream
2 tablespoons confectioner's sugar
1/2 teaspoon Almond Extract
In a large bowl mix one cup of caramel sauce and 1 teaspoon fleur de sel, add bananas and stir until bananas are coated in salted caramel. Arrange 1/2 of the banana slices evenly over bottom of the crust. Spread half of hot vanilla pudding filling over the bananas, with 20 full vanilla wafers on top of the pudding. Cover vanilla wafers with the remaining banana and salted caramel mixture and spread the remaining vanilla pudding on top. Refrigerate for 2 hours.
In a large bowl, whip cream until stiff peaks are just about to form. Whip in almond extract and sugar until peaks form. Make sure not to over whip, cream will then become lumpy and butter-like. Spread over the pie and garnish with caramel swirl and Vanilla Wafer crumbs.
Amy's notes:
Amy prefers the Trader Joe's Vanilla Wafer cookies for flavor so she would substitute these next time, and there WILL be a next time. She says she used a caramel sauce, also from Trader Joe's, which says it already has fleur de sel in it. Next time she would make a homemade caramel sauce and add the fleur de sel. And since she doesn't like almond extract, she would substitute vanilla next time in the whipped cream.
My notes:
This is freaking tasty and I want to only eat this dessert from now on including for meals. Welcome Amy!!! I look forward to having you blog your little heart out!
Anne will be making the Salted Caramel Banana Pudding Pie and other caramel treats on her Food Network show, Dessert First, this Sunday. Set your DVR's! I also want to tell you that I made her Spiced Coffee after seeing it on last week's show and it was soooo good. Put that recipe in your arsenal for your next brunch. The smell alone is totally welcoming and the taste, divine. Perfect for fall!
Sharon
(I had to use this post title because when Amy was asking me how I wanted her to do part of this dessert, she told me it was up to me and that "the world is your caramelized banana." What a sweet thought. Way better then grody old oysters any day.)
All images by Amy and I.
1 comment:
This sounds like a GREAT plan! Still laughing about the salad spinner comment!
Eleanor
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