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Salted Butterscotch Banana Cream Pie
Creamy, smooth butterscotch pudding tops sweet bananas in a salty pretzel crust. Fluff on some toasted marshmallow flavored meringue and grab your coffee!
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
8
servings
Calories
Author
Marye Audet-White
Ingredients
Pretzel Crust
1
cup
plus 2 tablespoons pretzel crumbs
½
cup
unsalted butter
Pinch of salt
2
tablespoons
brown sugar
, optional for a sweeter crust
Pie
⅓
cup
all-purpose flour
1-¼
cup
packed dark brown sugar
¼
teaspoon
salt
2
cups
milk
3
eggs yolks
, beaten
½
cup
unsalted butter
1
teaspoon
vanilla extract or a tablespoon of bourbon
2
ripe bananas
Lemon juice or 1 cup of gingerale
9
inch
pretzel crust
Meringue
Meringue
5
egg whites
, room temperature
1-¼
cups
of superfine white sugar
Pinch of
Cream
of Tartar
, optional
Pinch of salt
Instructions
Crust
Melt the butter and mix it into the pretzel crumbs until the mixture is well combined.
Press firmly into a 9 inch pie pan.
Bake it at 350F for ten minutes OR microwave on high for about two minutes.
Set aside.
Meringue
Rinse the bowl and whisk with cider vinegar.
Pour the vinegar out of the bowl but don't rinse it.
Add the egg whites and
cream
of tartar.
Beat
until frothy on slow speed.
Increase speed to high.
Add the sugar slowly, continuing to
beat
until stiff peaks form and the sugar is disolved.
Add 1 tablespoon DaVinci Toasted Marshmallow syrup or 1 teaspoon of vanilla.
Beat
in well.
Pie
Slice the bananas into the lemon juice or gingerale to keep them from browning. Drain well.
Mix the flour, salt, and dark brown sugar in a bowl
Add the milk slowly, whisking constantly to keep it smooth.
Microwave on high for about 9 minutes or until thickened, stirring every minute or so.
Beat
the egg yolks.
Slowly add some of the hot mixture to the egg yolks, whisking constantly.
Add the egg yolk mixture back into hot pudding, whisking constantly.
Microwave for 2 more minutes, or until very thick.
Remove from the microwave and add the ½ cup butter.
Stir it in until it is completely melted and mixed into the pudding.
Add the vanilla (or bourbon).
Layer the bananas in the crust and pour the butterscotch over them.
Top with the meringue and brown with a kitchen torch or at 375F for about 10 minutes.
Let come to room temperature before serving.