Recipes and Cooking Banana-Butterscotch Cream Pie Banana cream pie is a classic dessert, and this recipe takes it to the next level. To make it stand out from plain cream pie recipes, top this gorgeous dessert with melted white and dark chocolate, and sky-high swirls of whipped cream. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 8, 2019 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 40 mins Bake Time: 14 mins Chill Time: 4 hrs Total Time: 40 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 Pastry for a Single-Crust Pie or half of a 15-ounce package (1 crust) rolled refrigerated unbaked piecrust 1 teaspoon unflavored gelatin 1 tablespoon cold water 1 ½ cup packed dark brown sugar ¼ cup butter 1 cup whipping cream 1 ½ cup whole milk ¼ cup cornstarch 1 tablespoon all-purpose flour salt 3 egg yolks, lightly beaten 1 egg, lightly beaten 1 teaspoon vanilla 3 bananas 2 ounce white baking chocolate, melted and slightly cooled 2 ounce dark chocolate, melted and slightly cooled Pastry for a Single-Crust Pie 1 ½ cup all-purpose flour ½ teaspoon salt ¼ cup shortening ¼ cup butter, cut up ¼ cup ice water Directions Preheat oven to 450°F. If using, prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Cool on a wire rack. (If using refrigerated piecrust, follow package directions.) In a 6-ounce custard cup stir gelatin into the cold water; set aside to soften. In a large saucepan combine 1 cup of the brown sugar and the butter. Cook and stir over medium heat for 10 to 12 minutes or until mixture is slightly dark brown in color and smells almost burnt. Immediately add cream (mixture may sputter). Remove from heat. In another small saucepan heat milk just until bubbly around the edges. Remove from heat. In a medium bowl stir together the remaining 1/2 cup brown sugar, cornstarch, flour, and salt. Add egg yolks, egg, and vanilla. Whisk about 1 minute or until fluffy. Gradually stir hot milk into egg mixture. Add egg mixture to cream mixture in saucepan. Cook and stir over medium heat about 15 minutes or until thickened and bubbly. Remove from heat; stir in gelatin mixture. Cut bananas into 1/2-inch slices; fold into cream mixture. Pour into pastry shell. Cover surface of filling with plastic wrap and chill pie for 4 to 24 hours. Before serving, fill a small, heavy resealable plastic bag with melted white chocolate. Fill another bag with melted dark chocolate. Snip a small hole in one corner of each bag. Pipe chocolates over pie. Pastry for a Single-Crust Pie In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. Twist on a ClassicVegetarian Rate it Print Nutrition Facts (per serving) 712 Calories 37g Fat 88g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 712 % Daily Value * Total Fat 37g 47% Saturated Fat 20g 100% Cholesterol 184mg 61% Sodium 309mg 13% Total Carbohydrate 88g 32% Total Sugars 53g Protein 8g Vitamin C 5.3mg 27% Calcium 141.4mg 11% Iron 2.5mg 14% Potassium 440mg 9% Fatty acids, total trans 1g Folate, total 72.6mcg Vitamin B-12 0.5mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.