This decadent pie combines the sweetness of bananas with the rich flavor of caramel for an irresistible dessert.
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- For the Filling:
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 egg yolks, lightly beaten
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 3 medium ripe bananas, sliced
- For the Topping:
- 1 (14 ounce) can caramel topping
- Whipped cream (optional)
Instructions:
- Make the Crust:
- In a medium bowl, combine graham cracker crumbs and melted butter.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly golden. Let cool completely.
- Make the Filling:
- In a saucepan, whisk together sweetened condensed milk, milk, flour, and salt.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
- Reduce heat and simmer for 1 minute, stirring constantly.
- Remove from heat and whisk in egg yolks, melted butter, and vanilla extract.
- Pour the filling into the cooled crust.
- Arrange the Bananas:
- Arrange the sliced bananas evenly over the filling.
- Bake and Cool:
- Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the filling is set.
- Let the pie cool completely on a wire rack before topping.
- Top and Serve:
- Drizzle the cooled pie generously with caramel topping.
- Top with whipped cream, if desired.
- Refrigerate for at least 2 hours before serving.
Tips & Variations:
- For a richer flavor, use homemade caramel sauce instead of store-bought.
- Add a touch of rum extract to the filling for an adult twist.
- Top with toasted pecans or chopped walnuts for extra crunch.
- Instead of bananas, try using other fruits like mangoes, peaches, or strawberries.
Enjoy your delicious Caramel Banana Cream Pie!