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Cream: Caramel Banana Cream Pie

Source of Recipe

1992 Pillsbury Bake-Off


Recipe Introduction

"This pie is the best banana cream pie you will ever eat. It was a winner in the 1992 Pillsbury Bake-Off."

List of Ingredients

1 9" pie crust
2 3-oz. pkg. cream cheese, softened
1/2 cup butterscotch caramel fudge ice cream topping
3 cups sliced bananas
2 1.4-oz. chocolate covered toffee candy bars, chopped
1-1/3 cups whipping cream
2 Tbsp. brown sugar
1 tsp. vanilla





Recipe

* Blind bake the unfilled pie crust at 400 degrees for 8-10 minutes or until lightly browned. Set aside and cool completely.

Combine cream cheese and caramel topping in small bowl and beat until smooth. Spread into cooled crust. Place banana slices over the cream cheese mixture and sprinkle chopped candy bars over the bananas.

Beat whipping cream, brown sugar and vanilla together in small bowl until stiff peaks form. Spread over candy bars. Cover and chill at least 2 hours before serving. Sprinkle with more chopped candy bars to garnish, if you like.


YIELD: 10 Servings
* Blind Bake: Blind bake means to bake a pie crust without a filling. There are several techniques used to ensure that the pie crust holds it shape when baked empty. Pie weights can be placed in the shell to keep it from puffing. The shell can be lined with foil and dried beans or peas. Pricking the crust with a fork before baking also helps the crust keep its shape.


Calories per 1/10 recipe: 420
Fat: 30 grams
Sodium: 180 mg