Not to hurt cake’s feelings, but I think I like pie a little more than cake. It’s close, but for right now, today, I think pie is winning in my mind.
And that’s probably why I have been on a pie kick the last few months. I concocted this cream pie back in June for Nestle Kitchens “There’s Always Room For Pie” contest. I totally did the happy dance when I found out I won second place a few weeks ago.
My daughter told me to stop it. “Stop it, Mom. Stop dancing like that.”
Nestle shipped me this gorgeous gift basket chock-full of baking supplies and single-handedly saved the 2011 fall baking season for me which might have otherwise consisted of pitiful Chocolate Chipless Recession Cookies. (Is it just me or has the price of groceries gotten really out of hand?) Now I have something to look forward to when the temperature drops to a crisp 88 degrees and 64 percent humidity. That’s baking weather in Mississippi, y’all.
This pie starts with an vanilla wafer crumb crust. On top of that is a layer of butterscotch ganache, followed by a creamy filling made with roasted bananas and a hint of cinnamon. On top of that is freshly whipped and sweetened cream with more butterscotch ganache drizzled on top. My husband fell in love with this pie.
Don’t be intimidated by the lengthy directions. It’s not hard and I promise it’s worth it. You should probably pace yourself when you eat this pie. I speak from experience. Check out the other winning recipes here. They look delicious!
Preheat oven to 350 degrees. Stir together crushed vanilla wafers and 6 tablespoons melted butter. Press onto bottom and sides of 9 1/2 to 10-inch glass pie plate. Bake for 10 minutes.
Melt butterscotch morsels, 1 tablespoon butter and 6 tablespoons heavy cream in the top of a double boiler or glass bowl placed over simmering water, whisking until smooth. Set aside 3 tablespoons in a small cup and cover for later use. Spread the remaining ganache evenly over the pie crust then place in refrigerator.
Place bananas in medium baking dish. Drizzle with 2 tablespoons melted butter and sprinkle with 3 tablespoons brown sugar and the cinnamon. Bake at 350 degrees, stirring occasionally, for 30 minutes or until bubbly and caramelized.
Place 1/2 cup milk in a medium mixing bowl and sprinkle with gelatin. Set aside to soften for 5 minutes. Bring remaining milk and evaporated milk to nearly a boil in a medium saucepan over medium heat, stirring often. Add 1/2 cup light brown sugar, cornstarch, and the egg yolks to the softened gelatin and whisk until blended. Gradually whisk about a 1/4 cup of the hot milk mixture into the gelatin mixture; repeat this process once or twice using about 3/4 cup of the hot milk mixture. Pour the warmed gelatin mixture into the saucepan with the hot milk and bring to a boil over medium-low heat, stirring constantly. Cook for a few minutes or until mixture is very thick and coats the back of a wooden spoon.
Strain cream mixture through a fine wire strainer into a large bowl; whisk in 2 tablespoons butter and vanilla extract. Stir in the roasted bananas. Cool at room temperature for about 30 minutes, then transfer to refrigerator for 1 hour to cool. Spread the filling over the ganache in the pie shell and refrigerate for at least 4 hours.
Beat 1 1/2 cups heavy cream in a large bowl on high speed until foamy. Add the powdered sugar and 1/2 teaspoon vanilla extract and beat until soft to medium stiff peaks form. Spread over the pie. Transfer the reserved 3 tablespoons ganache into a small resealable bag. Seal bag, pushing out all the air, and press the ganache to one corner of the bag. Cut a very small hole in the corner and drizzle on the top of the pie. Keep pie refrigerated until ready to serve.