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Butterscotch Banana Cream Pie Recipe

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This Butterscotch Banana Cream Pie features a buttery vanilla wafer and pistachio crust, layers of fresh bananas, and rich homemade butterscotch pudding. Finished with fluffy crème fraîche whipped cream and crunchy pistachios, it’s an indulgent, creamy dessert perfect for special occasions.

Ingredients

  • 1 ½ cups/175 grams vanilla wafer crumbs (from about 50 wafers)
  • ¼ cup/50 grams granulated sugar
  • 6 tablespoons/85 grams melted butter
  • 1 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt, for the crust
  • ¼ cup/30 grams shelled unsalted pistachios, very finely chopped, for the crust
  • 4 large egg yolks
  • 3 tablespoons/27 grams cornstarch
  • ¾ packed cup/165 grams dark brown sugar
  • 2 tablespoons water
  • 1 cup/240 grams heavy cream, for the pudding
  • 1 cup/240 grams whole milk
  • 2 tablespoons unsalted butter, at room temperature
  • 1 tablespoon dark rum or vanilla extract, for the pudding
  • 1 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt, or more to taste, for the pudding
  • 3 to 4 ripe medium bananas, cut into ¼-inch-thick slices
  • ¼ cup/60 grams crème fraîche or sour cream
  • 1 cup/240 grams cold heavy cream, for the topping
  • 2 tablespoons powdered sugar
  • 2 teaspoons rum or vanilla extract, for the topping
  • ¼ cup/30 grams shelled unsalted pistachios, finely chopped, for garnishing

Instructions

  1. Prepare the crust: In a medium bowl, combine the vanilla wafer crumbs, granulated sugar, melted butter, salt, and finely chopped pistachios. Transfer the mixture to a 9-inch pie plate. Using the bottom of a glass or measuring cup, press the crumbs evenly across the bottom and up the sides of the plate. Freeze for 10 minutes while preheating the oven to 350°F (175°C).
  2. Bake the crust: Bake for 15 minutes, or until the crust turns slightly deeper golden brown. Remove from the oven and allow to cool completely.
  3. Prepare the egg mixture: In a small bowl, whisk together the egg yolks and cornstarch until thick and smooth. Set aside near the stove.
  4. Make the butterscotch base: In a heavy saucepan over medium heat, combine the dark brown sugar and 2 tablespoons water. Stir occasionally until the sugar dissolves. Bring to a boil and cook for 4 to 6 minutes, until the bubbling slows and the mixture reaches approximately 240°F (116°C). Watch carefully to prevent burning.
  5. Add the dairy: Turn off the heat and carefully pour in the heavy cream and whole milk. The mixture will bubble vigorously. Whisk thoroughly to combine. Any hardened sugar pieces should gradually dissolve as the mixture heats.
  6. Thicken the pudding: Return the saucepan to medium heat and cook for 3 to 5 minutes, until the mixture begins to simmer. Slowly whisk approximately ¼ cup of the hot cream mixture into the egg yolk mixture to temper the eggs. Gradually pour the tempered yolks back into the saucepan, whisking constantly. Continue cooking and whisking until the pudding thickens and large bubbles appear on the surface.
  7. Finish the butterscotch pudding: Remove the saucepan from the heat. Whisk in the room-temperature butter, dark rum or vanilla extract, and salt. Taste and adjust the salt if desired.
  8. Assemble the pie: Arrange half of the sliced bananas evenly over the bottom of the cooled crust. Pour the warm butterscotch pudding over the bananas and smooth the surface. Arrange the remaining banana slices on top. Cover loosely with plastic wrap to prevent a skin from forming.
  9. Cool and refrigerate: Allow the pie to cool at room temperature for approximately 30 minutes. Transfer to the refrigerator and chill for at least 4 hours, or preferably overnight, until completely set.
  10. Prepare the whipped cream: In a large bowl using a hand mixer, or in a stand mixer fitted with a whisk attachment, beat the crème fraîche and cold heavy cream on high speed for 2 to 3 minutes, until medium-stiff peaks form. Add the powdered sugar and rum or vanilla extract, then beat briefly until incorporated.
  11. Garnish and serve: Spoon generous dollops of whipped cream over the chilled pie. Sprinkle with finely chopped pistachios. Slice and serve immediately.

Notes

  • Chilling time: Refrigerate the assembled pie for at least 4 hours or overnight to allow the butterscotch pudding to set properly.
  • Storage: Store the pie covered in the refrigerator for up to 4 days.
  • Alcohol-free option: Substitute vanilla extract for the dark rum in both the pudding and whipped cream.
  • Crème fraîche substitute: Sour cream works well in place of crème fraîche and provides a similar tangy flavor.
  • Banana selection: Choose ripe but firm bananas that hold their shape when sliced.
  • Butterscotch tip: Monitor the brown sugar syrup carefully while cooking. A candy thermometer helps ensure it reaches approximately 240°F without burning.
  • Prevent scrambled eggs: Temper the egg yolks slowly with the hot cream mixture while whisking constantly before returning them to the saucepan.
  • Make-ahead tip: Prepare the crust and pudding a day ahead, then add the whipped cream and pistachio garnish shortly before serving.
  • Serving suggestion: Serve chilled for the best texture and cleanest slices.
  • Allergen information: Contains dairy, eggs, wheat, and tree nuts (pistachios).
  • Nutrition: Nutritional values are estimates per serving and may vary depending on ingredient brands, banana size, and the choice of rum or vanilla extract.

Nutrition

Find it online: https://yumfamilyrecipes.com/butterscotch-banana-cream-pie-recipe/