by Heather Harris Brady
This pie was something of a revelation for me, because I decided to apply my “browned butter makes everything better” theory. And you know what? So far, browned butter does make everything better.
In this case, I used it in the crumb crust. Normally I find crust a little ho-hum, to be honest, but with the browned butter the crust became one with the pie and it was amazing!
Butterscotch Banana Cream Pie, Makes one 8″ pie
- 1 pkg. vanilla wafer cookies
- 5 T. butter
- 1/3 c. granulated sugar
- 2-1/2 c. whole milk
- 3/4 c. brown sugar, packed
- 3 T. cornstarch
- 3 egg yolks
- 2 t. vanilla
- 1 T. butter
- 1 large banana
Put the cookies and the sugar in the food processor and pulse to fine crumbs. Set aside.
Put the 5 T. butter in a saucepan over medium heat and cook until brown:
Spread the cookie crumbs in your pie dish and mix in the browned butter.
Pat the crumbs around the dish in an even layer and put the crust in the refrigerator.
Combine the cornstarch and brown sugar.
Put the milk in a saucepan over medium heat.
Whisk in the cornstarch and sugar mixture, cook until thickened.
Beat the egg yolks in a bowl, stir in some of the hot filling, and return it all to the pan. Whisk quickly until it comes back to boil and remove it from the heat. Stir in the 1 T. butter and the vanilla.
Slice the banana over the crust.
Then cover it with the filling.
I saved a few crumbs for the top.
The pie will cut into neater slices if you can refrigerate it overnight, and the flavors have time to blend that way too. To serve top it with fresh banana slices and a dollop of whipped cream.
Store any leftovers covered in the refrigerator.