BANANA-CARAMEL CREAM PIE
Prep 20 min. | Total 1 hour 30 min. Serves 8 Creamy, with hits of caramel and crunchy chocolate toffee, this over-the-top pie is nothing short of spectacular. 1 1/2 cups Oreo cookie crumbs 1/2 cup unsalted butter, melted
Caramel bananas:
1 tbsp unsalted butter
2 tsp packed brown sugar 2 tbsp 35% cream
1/8 tsp salt
3 ripe medium bananas, sliced
Pudding:
1 1/2 cups 3.25% milk 3 tbsp granulated sugar 3 tbsp cornstarch
3 egg yolks
1 1/2 tsp vanilla
1/8 tsp salt
Topping:
1 cup 35% cream
2 tsp granulated sugar 44-g bar chocolate-covered sponge toffee, such as Crunchie, broken into small pieces
1. Stir cookie crumbs with 1/2 cup melted butter in a medium bowl until combined. Press mixture evenly into the bottom and up the sides of a 9-inch pie plate.
2. Melt 1 tbsp butter in a medium frying pan over medium-high heat. Add brown sugar, 2 tbsp 35% cream and 1/8 tsp salt. Boil gently, whisking often, 1 minute. Remove from heat and let stand 1 minute. Stir in bananas, then arrange over crust in an even layer.
3. Heat milk in a medium saucepan over medium-high, just until bubbles form on the surface, about 5 minutes. Whisk 3 tbsp sugar with cornstarch and yolks in a medium bowl until combined. Whisk in half of hot milk until smooth. Return mixture to saucepan and set over medium. Whisk often until pudding thickens, about 2 minutes. Remove from heat and stir in vanilla and 1/8 tsp salt. Scrape over banana layer, smoothing top. Refrigerate until pudding is set, 1 hour.
4. Beat 1 cup 35% cream in a medium bowl until soft peaks form when beaters are lifted, 2 to 3 minutes. Beat in 2 tsp sugar until stiff peaks form when beaters are lifted, about 2 more minutes. Spoon whipped cream over centre of pie. Sprinkle with sponge toffee.