Banana-caramel cream pie

Prep 20 min
Total 1 hour 30 min
Serves 8



1 1/2 cups
1/2 cup
unsalted butter, melted

Caramel bananas

1 tbsp
unsalted butter
2 tsp
packed brown sugar
2 tbsp
35% cream
1/8 tsp
ripe medium bananas, sliced


1 1/2 cups
3.25% milk
3 tbsp
granulated sugar
3 tbsp
1 1/2 tsp
1/8 tsp


1 cup
35% cream
2 tsp
granulated sugar
44-g bar
chocolate covered sponge toffee, such as Crunchie, broken into small pieces


  • 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-in. pie plate.
  • MELT 1 tbsp butter in a medium frying pan over medium-high. Add brown sugar, 2 tbsp 35% cream and 1/8 tsp salt. Boil gently, whisking often, 1 min. Remove from heat and let stand 1 min. Stir in bananas, then arrange over crust in an even layer.
  • HEAT milk in a medium saucepan over medium-high, just until bubbles form on the surface, about 5 min. 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 min. 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.
  • BEAT 1 cup 35% cream in a medium bowl until soft peaks form when beaters are lifted, 2 to 3 min. Beat in 2 tsp sugar until stiff peaks form when beaters are lifted, about 2 more min. Spoon whipped cream over centre of pie. Sprinkle banana cream pie with sponge toffee.


Calories 458, Protein 5 g, Carbohydrates 40 g, Fat 32 g, Fibre 2 g, Sodium 233 mg.
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