Let me just start off with telling y'all that I'm sooo excited about sharing this recipe today. I made it for the first time Monday and have since commenced to eating 3 slices of this fabulous pie, one of which was for breakfast yesterday. Right after I finished a Biggest Loser cardio exercise...because that makes sense?
I actually started off with the intention to make something with my super ripe strawberries but as I went along the process it suddenly morphed to being all about bananas.
Still not sure how that happened.
Oh well, I don't regret it for a second. Here it is: Salted Caramel Banana Cream Pie!
Melt 2 tbsp. of butter and 1/4 c. of white sugar together in a large skillet.
Add in 3/4 c. peanuts. I used raw ones because that's what I had on hand but you can use whatever variety you have.
Except chipotle lime seasoned peanuts...I imagine that would be nasty in this pie.
Stir your peanut mixture over medium heat until the sugar and butter begin to turn a lovely light brown.
Remove from the pan (leave any excess oil behind) and set on wax paper or a dinner plate...because somebody forgot to buy any wax paper at the store.
Sprinkle kosher salt over all the peanuts.
Now, whip up this pie crust.
Actually, have your unsuspecting brother-in-law do it when he stops in for a visit on his way to the ranch he'll be working on this Summer.
Or, I guess you could do it yourself if you don't have a pie-loving cowboy brother-in-law around.
Or you could even buy a pre-made crust. I'll pretend you didn't though. :)
Roll out 1/2 of the dough from the pie crust recipe and press it into a pie pan. Using your fingers, crimp the edges, as shown above. Prick with a fork (to prevent air bubbles)
Bake in an oven set to 375 for 15 minutes or until the crusts' edges just start to get golden brown.
Now spread 1/2 a can of dulce de leche onto the bottom and sides of your warm pie crust. It helps to heat the dulce de leche up a bit before attempting to spread. Sprinkle the caramel goodness with kosher salt.
Now, slice two bananas.
Layer them on the bottom of your pie crust.
Using one of those lovely boxes from Jello, make some banana pudding. Spread about 1 c. of that mixture on top of your bananas.
Blend up some whipped cream; whip a 1/2 pint of heavy cream until it forms stiff peaks when you pull your beaters out. Add 1 c. powdered sugar and 2 tsp. vanilla, blending until just combined.
Spoon the whipped cream on top of the pudding. Chop up some of your salted caramel peanuts and finish off the pie with some of those.
And there you have it, Salted Caramel Banana Cream Pie! Enjoy! We sure as heck did. :)
Don't forget to enter the apron giveaway! It ends at midnight Saturday.
Salted Caramel Banana Cream Pie (printable recipe)
2 tbsp. butter
1/4 c. white sugar
3/4 c. peanuts
1/2 can dulce de leche, warmed
2-3 bananas, sliced
1 cup banana pudding
1/2 pint heavy whipping cream
1 c. powdered sugar
2 tsp. vanilla extract
1 batch of the Perfect Pie Crust recipe (except you'll only use half...just bag the other half up and pop it in the freezer until you're in a pie mood again)
In a large skillet over medium heat, melt butter and sugar together. Add in peanuts and stir often until the sugar begins to turn a light brown color. Remove from heat and spread peanut mixture onto a plate or wax paper. Sprinkle with kosher salt.
Roll out and press your pie crust into a pie pan. Crimp the edges. Prick holes in the bottom with a fork to prevent air bubbles. Bake at 375 for 15 minutes or until the crust begins to get golden brown.
Spread warm dulce de leche over the pie crust's bottom and sides. Sprinkle with kosher salt. Layer sliced bananas on top of the dulce de leche. Top that with a layer of banana pudding. Make whipped cream by beating the heavy cream until stiff peaks form; blend in powdered sugar and vanilla until just combined. Spoon a layer of whipped cream over the banana pudding.
Roughly chop caramelized peanuts and sprinkle those over the top of the pie to finish it off. Serve chilled and enjoy!