Well, it's time for a confession. I don't like bananas. It's the texture that bugs me. The only time I have ever voluntarily eaten a banana as an adult was when one of my adorable nephews (hi Trent!) offered me part of his when he was two. I couldn't refuse that! However, I love the flavor, and eat banana bread and banana cake, but raw bananas - not for me. Except in this pie recipe. This pie is the best banana cream pie you will ever eat.
Prep Time: 25 minutes
Cook Time: 10 minutes
Ingredients:
- 9" pie crust
- 1 (8-ounce) package cream cheese, softened
- 2/3 cup butterscotch caramel fudge ice cream topping
- 3 cups sliced bananas
- 2 Tbsp. lemon juice
- 3 (1.4 oz.) chocolate covered toffee candy bars, chopped
- 1-1/2 cups heavy whipping cream
- 2 Tbsp. brown sugar
- 3 Tbsp. powdered sugar
- 2 tsp. vanilla
- 1/2 cup toffee baking chips
Preparation:
Blind bake the unfilled pie crust at 400 degrees for 8-10 minutes or until lightly browned. Set aside and cool completely.Combine cream cheese and caramel topping in small bowl and beat until smooth. Spoon into cooled crust and spread evenly. Toss bananas with lemon juice and place banana slices over the cream cheese mixture. Sprinkle chopped candy bars over the bananas.
Beat whipping cream, brown sugar, powdered sugar, and vanilla together in small bowl until stiff peaks form. Fold in toffee chips, then spread over candy bars. Cover and chill at least 3 hours before serving. 8 servings
