Caramel, Pecan Butter and Banana Pie. A delicious pecan pie crust, filled with bananas and topped with caramel sauce. Perfect for the holidays or to take to parties! This recipe is so easy to make and absolutely delicious! If you enjoy the traditional banana pie and peanut butter, then this Caramel, Pecan Butter and Banana Pie is for you!
Talk about having a revelation when you take your first bite of something you never had before! Oh, my word!!!
The combination of EVERYTHING is unbelievable, and something I cannot explain. You just have to try it yourself. My inspiration came from a very dear Lovefoodies fan, Michael Hankins, to whom I have to say always inspires me with his antics in his kitchen! Thank you Michael, inspiration is something that can never be bought, only given.
So this pie....well.....the base is my homemade Shortcrust pastry, with an addition of ground pecan nuts. Then Spread over the base is a thin layer of Dulce De Leche.
The filling....well..... that has Pecan butter..yes, NOT Peanut Butter, but Pecan butter (homemade of course!) and mashed banana, a dollop of Dulce De Leche, cream cheese and for extra measure, sliced bananas.
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The topping is my fun take on what is going on inside the pie. This is best served semi-frozen, the base is as crispy as a cookie, the filling as creamy as a cream can be! Try it, friends, you will fly to another galaxy I AM SURE!
I have also made a recipe up to show you how to make your own shortcrust pastry. Of course, you can buy the shop stuff, but this recipe is easy, cheaper and by far more tasty! You can make little flans, but make sure you adjust the cooking times. So go on, give it a go!
TOP TIPS!
1. As with any pastry cases, if you are going to put a 'wet' filling in, then you will need to 'bake blind' first to stop the pastry from going soggy. No one likes a soggy bottom! I have some instructions in a link to help you with this if needed.
2. You can use this recipe for Gluten Free by substituting the flour in the pastry with gluten free flour.
Prep Time
10 minutes for pastry & 10 minutes for filling
Cook Time
20 - 25 minutes for pastry
Yield
8 servings
Equipment You will need
a flan / quiche dish measuring 23 cm / 9 inch diameter.
Ingredients
The Base
6 oz or 170 g Shortcrust pastry or a9-inch cooked pie crust (See here if you would like to make your own shortcrust pastry)
Note: Also in the shortcrust pastry is 2 Tablespoons of ground pecans (which you take from the filling ingredients) & 2 Tablespoons of regular sugar. Add those when you add the flour.
The Filling
½ cup or 70 g whole pecans (save 6 for decorating the top)
2 ½ tablespoons Dulce De Leche.
1 Teaspoon Sugar powder (if you have a sweet tooth) OR 1 Teaspoon cornstarch.
2 bananas (1 mashed, 1 sliced)
16 oz or 450 g Cream Cheese
7 fl oz or 200 ml Whipping Cream
Instructions
Make the Pecan crumbs (to add to the pastry if making your own) & pecan butter:
1. In a blender, add all the pecans and blend until fine breadcrumbs. When they have reached that stage, remove 2 tablespoons of the ground pecans to add to your pastry mix. Continue blending the remainder pecans for 10 or so minutes until it becomes like peanut butter, creamy. Then that is pecan butter! Save this for the filling
Make The Pastry
1.*** If you are using a shop bought pastry case, skip to the FILLING instructions. Put the oven on to 190 C, 375 F,Gas 5
2. Make your shortcrust pastry. If using our Lovefoodies Shortcrust Pastry recipe, add 2 Tablespoons of ground pecans (which you take from the filling ingredients) & 2 Tablespoons of regular sugar. Add those when you add the flour.
3. Grease your flan dish & make sure you grease up the sides too.
4. Place your rolled out pastry into your chosen dish.
Make sure you gently push the sides around the dish
and trim any excess pastry.
5. If you see any cracks or missing bits of pastry, use the excess from your trimming to patch these areas.
6. Now you will need to prepare the flan case to take the wet filling. You need to first 'Bake blind' the pastry. See here for more information.
You need to bake blind for 20 minutes in the oven. After 10 minutes in the oven, remove the weights and return the pastry to the oven 'naked' so it cooks through and crisps up.
When the pastry has cooked, remove from the oven and allow to cool in the pie dish
9. Once you have baked blind your pastry, you need to get all your filling ingredients ready if you haven't done so already
Make The Filling
1. In a separate bowl, add 1 banana, the sugar powder or cornstarch, dulce de leche (hold back 1 tablespoon for spreading on the bottom of the pastry case please) and pecan butter and mash together.
2. Using a mixer, whisk the cream cheese until fluffy, then add the cream and whip until thick.
3. Slice the other banana whilst this is whipping.
When the Cream cheese mix has whipped up thick, fold in the mashed banana mix and fully combine. Then fold in the banana slices.
4. Spread 1 tablespoon of Dulce De Leche on the pastry case bottom. *** The case needs to have COOLED first.
5. Pour your filling mix into the pastry case and even the surface.
6. Place in the freezer for 3 hours, or in the fridge overnight to firm up.
***if it is still not firm from the fridge (because right now it is middle of summer and hot!) place in the freezer for an hour before slicing.
7. Decorate how you wish. I dipped some pecans in Dulce De leche, placed in the freezer to go hard so I could handle them!
UPDATE!! I've since eaten my new pie chilled from the fridge and also semi frozen from the freezer, both were delicious but I liked the semi frozen more!
We'd love to hear from you and what you thought of our Caramel, Pecan Banana Pie recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Caramel Pecan Butter Banana Pie
Caramel Pecan Banana Pie. A delicious pecan pie crust, filled with bananas and topped with caramel sauce. Perfect for the holidays or to take to parties!
Ingredients
The Base
- 6 oz or 170 g Shortcrust pastry or a 9 inch cooked pie crust
The Filling
- ½ cup / 70 g whole pecans, save 6 for decorating the top
- 2 ½ tablespoons Dulce De Leche.
- 1 Teaspoon Sugar powder OR 1 Teaspoon cornstarch., if you have a sweet tooth
- 2 bananas (1 mashed, 1 sliced)
- 16 oz / 450 g Cream Cheese
- 7 oz fl / 200 ml Whipping Cream
Instructions
Make the Pecan crumbs & butter
- In a blender, add all the pecans and blend until fine breadcrumbs. When they have reached that stage, remove 2 tablespoons of the ground pecans to add to your pastry mix. Continue blending the remainder pecans for 10 or so minutes until it becomes like peanut butter, creamy. Then that is pecan butter! Save this for the filling.
The Pastry
- Put the oven on to 180C, 375F,Gas 5 (please note I have lowered the cook time to get this pastry case as crisp as a cookie without burning it)
- Make your shortcrust pastry. Click here for instructions. Grease your flan dish & make sure you grease up the sides too.
- Roll out the pastry into the shape of your flan dish. Make sure there is enough to reach up the sides of your dish. I just place the dish over the pastry to see if I've rolled enough.
- Use your rolling pin to transfer the pastry to the dish. Gently push the pastry around the sides of the dish. It's easier to lift the pastry a little and then push into the sides. Use a sharp knife and trim the edges to make it tidy.If you spot any holes or bits of pastry missing, use some of your cut offs to patch up.
- Now you will need to prepare the flan case to take the wet filling. You need to first 'Bake blind' the pastry. See here for more information. You need to bake blind for 20 minutes in the oven. **** After 10 minutes in the oven, remove the weights and return the pastry to the oven 'naked' so it cooks through and crisps up. When the pastry has cooked, remove from the oven and allow to cool in the pie dish.
- Once you have baked blind your pastry, you need to get all your filling ingredients ready if you haven't done so already.
The filling
- In a separate bowl, add 1 banana, the sugar powder or cornstarch, dulce de leche (hold back 1 tablespoon for spreading on the bottom of the pastry case please) and pecan butter and mash together.
- Using a mixer, whisk the cream cheese until fluffy, then add the cream and whip until thick. Slice the other banana whilst this is whipping.
- When the Cream cheese mix has whipped up thick, fold in the mashed banana mix and fully combine. Then fold in the banana slices.
- Spread 1 tablespoon of Dulce De Leche on the pastry case bottom. *** The case needs to have COOLED first.
- Pour your filling mix into the pastry case and even the surface. Place in the freezer for 3 hours, or in the fridge overnight to firm up.
***if it is still not firm from the fridge (because right now it is middle of summer and hot!) place in the freezer for an hour before slicing.
- Decorate how you wish. I dipped some pecans in Dulce De leche, placed in the freezer to go hard so I could handle them!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 579Total Fat: 46gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 100mgSodium: 369mgCarbohydrates: 37gFiber: 3gSugar: 15gProtein: 9g
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Fiona
says:Looks Good!
Andrea Ring
says:One word….YUM!!
Michael Hankins
says:I can’t wait to try this! The finished product is beautiful… pecans, pecan butter and dulce de Leche….you had me at dulce de leche! Yummy!
lovefoodies
says:So glad you like it Michael! It is serious delicious!
Michael Hankins
says:Oh this looks heavenly!! Can’t wait to try it! Brilliant idea!