Banana Butterscotch Caramel Pie

Banana Butterscotch Caramel Pie

For chocolate cookie crumb crust:
1 1/2 cups chocolate cookie or graham cracker crumbs
3 tablespoons granulated sugar
4 tablespoons (1/2 stick) butter, melted

For butterscotch filling:
1 cup dark brown sugar, firmly packed
2 tablespoons butter, melted
4 tablespoons cornstarch
1 1/2 cups milk
1/2 teaspoon salt
3 egg yolks
2 teaspoons dark rum
1/2 teaspoon vanilla extract
3 ripe medium bananas

For whipped cream topping:
1 cup heavy cream
1 tablespoon granulated sugar
2 tablespoons dark rum
1/2 teaspoon vanilla extract
Chocolate shavings

To make the crust: Combine the chocolate cookie crumbs with the sugar and melted butter. Liberally butter a 10-inch pie pan. Using your palm and the heel of your hand, press the cookie crumb mixture evenly on the bottom and sides of the pan up to the rim. Chill the crumb crust in the refrigerator or freezer for 30 minutes.

Position the oven rack in the center of the oven and preheat the oven to 350 degrees. Bake the cookie crust for 10 minutes. Set aside to cool completely before filling.

To make the butterscotch filling: Combine the brown sugar and melted butter until blended.

In a separate small bowl, whisk the cornstarch with a small amount of the milk until smooth. Pour the rest of the milk into a heavy saucepan and add the salt and the cornstarch mixture.

Cook over medium heat, stirring constantly until the mixture thickens and begins to boil. Whisk a small amount of the hot milk mixture into the egg yolks and then scrape the warmed egg yolk mixture into the saucepan.

Keep cooking and stirring the custard until it comes to a boil again. It will become quite thick and mound up like mayonnaise. Remove it from the heat and strain it into the brown sugar mixture. Add the rum and vanilla and whisk until well-blended and the brown sugar has dissolved into the custard.

Slice the bananas into 1/2-inch slices and scatter them over the bottom of the baked cookie crust. Pour the custard over, cover with plastic wrap and refrigerate until chilled and filling is set.

To make the whipped cream topping: When it’s time to serve the pie, whip the cream until it just begins to mound up softly, add the sugar, rum and vanilla extract, and keep whisking until the cream holds soft peaks. Spread or pipe the topping over the pie. Decorate with chocolate shavings.


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