The Great Big Pie Bake-Off, Halloween 2009 (Recipe: Luscious Caramel Banana Pie)

Supernaturally divine, Luscious Caramel Banana Pie makes a perfect Halloween dessert for all the right reasons.

Sweetened graham cracker crust, sliced bananas, the finest caramel filling I’ve ever made, freshly whipped cream and milk chocolate toffee topping…makes you want to sink a fork in it just thinking about it.

My entry for the 2nd, monthly Great Big Pie Bake-Off, this recipe was a long time in the deciding. Ultimately, its candy topping won me over (not to mention its caramelized milk and banana filling) and while admittedly time consuming to prepare (it’s made in stages), this pie is deceptively easy to make.  Deceptively. Easy. (Baker’s promise.)

Never having tried my hand at a pie like this before (I’m typically a fruit pie kind of girl), I was anxious to take that first bite. Somewhat richer than I originally expected, the flavors melded in a pleasing, harmonic symphony of sweetness. From the texture of the graham cracker crust to the mild banana flavor, from the creamy caramel filling to the fluffy whipped cream topping, right down to the crunchy toffee bits, this pie was right, and in all the right proportions.

Curious to see what my fellow pie-loving posse has been up to? For more great Halloween-themed pies, head over to the Great Big Pie Bake-Off and see what’s cooking. And, if you’d like to try this pie in your own kitchen,  I think you’ll find the following recipe and tutorial a help. From my kitchen to yours, happy Halloween and trick-or-eating!

Luscious Caramel Banana Pie

(featured on Inn Cuisine, recipe adapted from The Southern Living Cookbook, circa 1997)

• 1 (approximately 5 ounce) packet graham crackers, crushed (about 1 & 2/3 cups)
• 1/4 granulated sugar
• 1/4 cup plus 2 tablespoons unsalted butter, melted
• 1 (14-ounce) can sweetened condensed milk
• 3 bananas
• 1 cup heavy whipping cream
• 1/4 cup sifted powdered sugar
• 2/3 cup Heath English Milk Chocolate Toffee Bits (more or less to taste)

to make the 9-inch graham cracker crust

Preheat oven to 350 degrees F. Combine crushed graham crackers, granulated sugar and melted butter; mix well. Firmly press crumb mixture evenly over the bottom and sides of a 9-inch pieplate. Bake crust at 350 degrees F for 7-9 minutes. Remove pieplate from oven and allow crust to cool.

to make the caramel filling

Preheat oven to 425 degrees F. Pour sweetened condensed milk into an 8 or 9-inch pieplate. Cover entire pieplate tightly with aluminum foil. Using a jelly roll pan, fill pan with about 1/4-inch of water, then set foil-wrapped pieplate in center of pan (to create a water bath) and place in a preheated 425 degree F oven. Bake for approximately 1 hour and 20-30 minutes, or until condensed milk is thick and caramel colored (adding hot water to pan as needed). When done, remove pan from oven, remove foil from pieplate, and set aside to cool slightly.

to make the pie

Thinly slice 3 bananas (into about 1/8-inch slices). Layer sliced bananas in the bottom of cooled graham cracker crust. Evenly pour (or gently spread) caramelized milk over bananas. Cool at least 30 minutes, up to 1 hour. Using an electric mixer, beat heavy whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over caramel layer. Top with a generous sprinkling of Heath English Milk Chocolate Toffee Bits. Carefully wrap the pie with plastic wrap (so as not to smoosh the pie) and place in the refrigerator to chill at least 3 hours before serving.

Yield: 1 (9-inch) pie

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Tagged as: banana pie recipe, caramel banana pie recipe, Halloween dessert recipes, Halloween pies, luscious caramel banana pie recipe, pie recipes, pies, The Great Big Pie Bake-Off Halloween pies