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Roasted Banana Cream Pie with Butterscotch Ganache

Roasted Banana Cream Pie with Butterscotch GanacheThis is one banana cream pie that is well worth the effort. In fact, it's so good it was a finalist in the Nestlé Kitchens Pie Recipe Contest. Recipe by Lorie Roach.

Recipe Ingredients:

2 cups finely crushed vanilla wafers
6 tablespoons melted butter

1 1/4 cups NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
1 tablespoon butter
6 tablespoons heavy whipping cream

3 bananas, sliced
2 tablespoons melted butter
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 1/4 cups whole milk - divided use
1 envelope (about 2 1/2 teaspoons) unflavored gelatin
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
1/2 cup light brown sugar, firmly packed
2 tablespoons cornstarch
2 large egg yolks
2 tablespoons butter, at room temperature
1 teaspoon vanilla extract

1 1/2 cups cold, heavy cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Cooking Directions:

  1. For Crust: Preheat oven to 350°F (175°C). Stir together crushed vanilla wafers and 6 tablespoons melted butter. Press onto bottom and sides of 9 1/2 to 10-inch glass pie plate. Bake for 10 minutes.
  2. For Ganache: Melt butterscotch morsels, 1 tablespoon butter and 6 tablespoons heavy cream in the top of a double boiler or glass bowl placed over simmering water, whisking until smooth. Set aside 3 tablespoons in a small cup and cover for later use. Spread the remaining ganache evenly over the pie crust then place in refrigerator.
  3. For Filling: Place bananas in medium baking dish. Drizzle with 2 tablespoons melted butter and sprinkle with 3 tablespoons brown sugar and cinnamon. Bake at 350°F (175°C), stirring occasionally, for 30 minutes or until bubbly and caramelized.
  4. Place 1/2 cup milk in a medium mixing bowl and sprinkle with gelatin. Set aside to soften for 5 minutes. Bring remaining milk and evaporated milk to nearly a boil in a medium saucepan over medium heat, stirring often. Add 1/2 cup light brown sugar, cornstarch, and the egg yolks to the softened gelatin and whisk until blended. Gradually whisk about a 1/4 cup of the hot milk mixture into the gelatin mixture; repeat this process once or twice using about 3/4 cup of the hot milk mixture. Pour the warmed gelatin mixture into the saucepan with the hot milk and bring to a boil over medium-low heat, stirring constantly. Cook for a few minutes or until mixture is very thick and coats the back of a wooden spoon.
  5. Strain cream mixture through a fine wire strainer into a large bowl; whisk in 2 tablespoons butter and vanilla extract. Stir in the roasted bananas. Cool at room temperature for about 30 minutes, then transfer to refrigerator for 1 hour to cool. Spread the filling over the ganache in the pie shell and refrigerate for at least 4 hours.
  6. For Topping: Beat 1 1/2 cups heavy cream in a large bowl on high speed until foamy. Add the powdered sugar and 1/2 teaspoon vanilla extract and beat until soft to medium stiff peaks form. Spread over the pie. Transfer the reserved 3 tablespoons ganache into a small resealable bag. Seal bag, pushing out all the air, and press the ganache to one corner of the bag. Cut a very small hole in the corner and drizzle on the top of the pie. Keep pie refrigerated until ready to serve.

Makes 8 servings.

Recipe and photograph are the property of Nestlé® and, used with permission.