Banana Butterscotch Cream Pie 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 March 1, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Chill Time: 4 hrs Freeze Time: 10 mins Bake Time: 45 mins Total Time: 40 mins Servings: 10 Jump to Nutrition Facts Ingredients 1 portion Alan's Pie Pastry or 1/2 of a 15-ounce package rolled refrigerated unbaked pie crust (1 crust) 1 teaspoon unflavored gelatin 1 tablespoon cold water ¼ cup butter 1 ½ cup packed dark brown sugar 1 cup whipping cream 1 ½ cup whole milk ¼ cup cornstarch 1 tablespoon all-purpose flour dash salt 3 egg yolks, beaten 1 egg, beaten 1 teaspoon vanilla 3 large bananas 2 ounce white chocolate, melted 2 ounce dark chocolate, melted Alans Pie Pastry 3 ¾ cup all-purpose flour 1 tablespoon sugar ½ tablespoon kosher salt ½ teaspoon baking powder 1 ¾ cup cold unsalted butter ⅔ cup ice-cold water 2 tablespoon sour cream 1 teaspoon vinegar Directions Preheat oven to 375 degrees F. Roll out pastry portion on a floured surface to a circle about 12-inches in diameter*. Transfer pastry to a 9-inch pie tin or plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Prick bottom and sides of pastry with a fork. Place in freezer for 10 minutes. Line pastry with an 8-3/4-inch foil pie pan**; fill with dried beans or pie weights. Place on a foil-lined baking sheet. Bake for 30 minutes. Carefully remove foil pie tin. Bake 15 minutes more. Cool on a wire rack. (Or bake refrigerated piecrust according to package directions.) Combine gelatin and cold water in a 6-ounce custard cup; set aside to soften. In a small saucepan combine butter and 1 cup brown sugar; cook and stir over medium heat until it has changed to a slightly dark brown color and smells almost burnt (about 10 to 12 minutes). Immediately add whipping cream (mixture may sputter). Remove from heat and set aside. In another saucepan heat milk just until bubbly on edges; remove from heat. In a bowl combine remaining 1/2 cup brown sugar, cornstarch, flour and salt. Whisk in egg yolks, egg and vanilla. Whisk until fluffy (about 1 minute). Gradually stir hot milk into egg mixture. Add brown sugar mixture. Return mixture to saucepan; cook and stir over medium heat until thick and bubbly (about 15 minutes). Remove from heat; stir in softened gelatin. Peel bananas and slice 1/2 inch thick; fold into custard mixture. Pour into baked pie crust. Take a piece of plastic wrap and cover directly the top of pie. Cool slightly. Chill 4 to 24 hours. Remove plastic wrap. Place melted chocolates into two small self-sealing plastic bags. Snip a corner of each bag and drizzle chocolates atop pie. Serve within 2 days. Alans Pie Pastry In a very large bowl combine flour, sugar, salt,* and baking powder. With a pastry blender cut in butter leaving chunks the size of peas. Combine water, sour cream, and vinegar. Add liquid all at once to the flour mixture. Quickly stir to distribute; do not overmix. The dough should be slightly crumbly. Let rest in the refrigerator for at least 2 hours or overnight. The finished dough should break, not stretch. Divide into three portions; shape into disks. Use at once or wrap and refrigerate up to 3 days. Or freeze up to 1 month. Thaw overnight in the refrigerator if frozen. * Be sure to patch any cracks that develop during rolling. ** Trim top rim of foil pie pan at about 2 inch intervals; fold upwards. Rate it Print Nutrition Facts (per serving) 572 Calories 31g Fat 68g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 572 % Daily Value * Total Fat 31g 40% Saturated Fat 19g 95% Cholesterol 163mg 54% Sodium 139mg 6% Total Carbohydrate 68g 25% Total Sugars 46g Protein 6g Vitamin C 4.1mg 21% Calcium 121.2mg 9% Iron 1.8mg 10% Potassium 370mg 8% Folate, total 52.4mcg Vitamin B-12 0.4mcg Vitamin B-6 0.2mg *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.