Caramel Banana Nut Custard Pie






One thing I hate: overripe food that is merely tossed in the trashcan.
It is almost as if I can hear it speaking to me, "Lauren, use us. We beg you. Make us into something beautiful! You know you want to!"
And, oh, how I do! Overripe food/leftovers have made for some of my most creative new recipes!
Such as the recipe I am bringing to you right now! Caramel Banana Custard Pie!



Ok, so this might not be a "healthy" dessert per se, (sigh), but it is unique! And it is quite delicious. It has a little bit of everything: caramel for the caramel people, chocolate for the chocolatiers, pecans for all you nutty folks out there, bananas for the health freaks/little monkeys, and a shortbread crust for the cookie-lovers!
Enjoy!



Caramel Banana Nut Custard Pie

Ingredients:

Crust:
1 cup all purpose flour
1 stick butter, softened
1/4 cup loosely packed brown sugar
1/4 cup mini chocolate chips
1 tsp. salt
1 tsp. vanilla

Filling:
3 overripe bananas, mashed
1 cup 2% milk
1/2 cup packed brown sugar
1/4 cup all purpose flour
2 egg yolks
1 tsp cinnamon
1/4 tsp. salt
1/4 cup mini chocolate chips

Candied chocolate pecan layer:
1 cup pecans
1/3 cup packed brown sugar
1 tbs. butter
1/4 tsp. salt
1/4 cup mini chocolate chips
1 caramel recipe (which you can find here)






Directions:

FOR CRUST:
1. With a fork, mix flour, butter, sugar, salt, vanilla, and chocolate chips until it forms a loose dough.

Ok, so I might have forgotten to add the chocolate chips to the dough. But problem solved!

2. With your hands, take dough and press into a pie pan until evenly distributed.

3. Bake for 12 minutes in a 350F oven.



FOR FILLING:
1. Combine mashed bananas, milk, brown sugar, flour, egg, yolks, cinnamon, and salt in a medium-sized sauce pan.

2. Cook filling over medium heat, stirring continuously.

3. Let it come to a boil; then turn down to medium-low heat and let simmer until it becomes very thick.

4. Set aside and let cool for about 10 minutes.

5. Pour into prepared pie on top of cooked crust. This pie is a custard, so after the filling cools, put the pie in the refrigerator for several hours to let the custard set.

FOR CANDIED PECAN TOPPING:
1. Combine pecans, brown sugar, butter, and salt in a frying pan over medium heat.

2. Stir frequently and cook until the sugar and nuts turn a golden brown color. (about 3 or four minutes)

3. Spread out on a piece of greased aluminum foil and let cool.

4. Once cool, chop with a biscuit cutter or sharp knife, sprinkle on top of pie filling.

5. Drizzle caramel straight into your mouth onto the pie.

6. Refrigerate until pie is set (firm.)

7. Serve with great joy!



 
 
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