So this took me longer then expected to post but here’s what I did with all the salted caramel I made
This is absolutely sinful!
It all starts with a simple (but yet all so good!) graham cracker crust, then we have a layer upon layer of yummy bananas, gooye caramel and indulgent vanilla pudding!
To. Die. For.
This recipe was supposed to be posted like 3 days ago, but between work, trying to spend time with Chris, hosting a girls night and trying to deal with a hangover I haven’t had time.
But in the next couple of days I have a whole bunch of new things to share!
Including awesome strawberry sangria, ahhmazing super chocolate cupcakes and some really cool cake jello shots
Salted Caramel Banana Cream Pie
- 1 1/4 cup graham cracker crumbs
- 1 stick butter, melted
Directions: Preheat oven to 350F. In a bowl combine the graham cracker crumbs and melted butter and stir until all the crumbs are wet and the mixture resembles wet sand. Spray a 9 in pie plate with cooking spray and spread the butter graham crumbs on it. Make sure to spread the crumbs all the way up the sides too! Bake in a preheated oven for 8mins then let cool completely.
- 2 large ripe bananas, sliced
- 1 cup salted caramel sauce, recipe here
Vanilla Pudding Layer:
- 3/4 cup sugar
- 1/3 cup flour
- 2 cups skim, milk (divided use)
- 3 egg yolks
- 1 tbsp butter (salted ok!)
- 1 tsp vanilla extract
Directions: In a saucepan combine sugar, flour and 1 cup of milk. Over medium high heat, bring to a boil, stirring constantly and then cook for 2 mins longer or until the mixture has thickened.
In a bowl whisk the yolks with remaining cup of milk. Add half of the hot milk mixture and stir to combine. Transfer the mixture back to the saucepan and over medium high heat bring to a boil (whisking constantly!). Let it cool for about 3 more mins or until it’s very thick.Turn the heat off and add the butter and vanilla. Let the butter melt completely then stir to combine.
To assemble: Top the cooled graham crust with 1/3 cup of caramel, then a layer of sliced bananas, then half of the vanilla pudding. Repeat the layers finishing with the last remaining 1/3 cup of caramel. Cover with plastic wrap and refrigerate overnight. Serve with whipped cream and a caramel drizzle.