Posts Tagged With: Pie
With six ingredients and a prepared graham cracker crust, this pie is easy to make and luscious, too. Guests will enjoy the symphony of caramel, banana and toffee bits.
This recipe is:
Caramel Banana Ice Cream Pie Recipe
- Prep: 20 min. + freezing
- Yield: 8 Servings
- 1/4 cup plus 1 tablespoon caramel ice cream topping, divided
- 1 graham cracker crust (9 inches)
- 1 cup cold 2% milk
- 2 packages (3.4 ounces each) instant banana cream pudding mix
- 1 quart vanilla ice cream, softened
- 1-3/4 cups whipped topping
- 1 English toffee candy bar (1.4 ounces), chopped
- Spread 1/4 cup caramel topping into crust. In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Add ice cream; mix well.
- Spoon into prepared crust. Top with whipped topping. Drizzle with remaining caramel topping; sprinkle with chopped candy bar.
- Cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before serving. Yield: 8 servings.
Nutritional Facts 1 piece equals 445 calories, 18 g fat (10 g saturated fat), 35 mg cholesterol, 594 mg sodium, 68 g carbohydrate, trace fiber, 5 g protein.
Originally published as Caramel Banana Ice Cream Pie in Country October/November 2009, p49
See all cherry recipes.
For the dough:
- 1 pound unsalted butter
- 5 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon salt
- 1/2 cup ice water
For the pie:
- 5 cups fresh cherries, pitted
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- 4 tablespoons cornstarch
- 1 1/2 cup sugar, plus more for topping
- 1/2 teaspoon salt
- 1 egg
For the dough:
Dice the butter finely and place in the freezer. When the butter is frozen, combine the flour, sugar, salt, and butter in the bowl of a food processor and pulse until still small beads of butter remain. While pulsing, slowly drizzle in the water until the dough starts to come together. Remove from the food processor and knead by hand until the dough has formed.
For the pie:
Preheat the oven to 350 degrees.
Place the cherries, vanilla extract, butter, and lemon juice in a small saucepot over medium heat. In a bowl mix the dry ingredients together and add to the cherries. Once the cherries release their natural juices, bring the mixture to a simmer. As soon as it reaches a simmer, stir constantly for 10 minutes. Remove the mixture from the heat and let cool to room temperature.
For each pie, take half of the dough and roll ¼-inch thick and line a 9-inch pie tin with the dough. Place half of the filling in the tin. Top the tin with another round of ¼-inch-thick pie dough. Cut a few slices into the top of the pie. Bake until the top is golden brown, about 45 minutes.
Meanwhile, whip the egg in a bowl. When the pie has reached a light brown color, remove from the oven, brush with the egg wash, and top with some sugar. Return to the oven and continue baking for the remaining time. Let cool before serving and enjoy!
- Pastry for a 9-inch double-crust pie
- 2 tablespoons ginger cookies or graham cracker crumbs
- 4 cups apples, peeled and sliced
- 4 cups Italian plums, pitted and sliced
- 1 tablespoon all-purpose flour
- 1/2 cup dark brown sugar, packed
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 2 tablespoons rum
- 2 tablespoons salted butter, softened and cut into small pieces
Preheat the oven to 400 degrees.
Roll out the pie pastry for the bottom crust in a deep-dish glass pie plate. Sprinkle the ground ginger cookies or graham crackers on the bottom evenly. (This helps prevent the bottom crust from getting soggy.)
In a large bowl, combine the apples, plums, flour, dark brown sugar, cinnamon, ginger, and rum. Mix until combined and all of the fruit is coated. Spoon the mixture into the prepared pie crust. Top the fruit evenly with the butter.
Roll out the top crust and cover the fruit. Seal the edges and crimp the rim as desired. Place the pie on a sheet pan to catch the drippings. (Line the sheet pan with aluminum foil for an easier clean up.) Bake the pie for 1 hour, 30 minutes or until the crust is golden brown and the fruit is bubbling and soft. Check on the pie occasionally. If the crust starts to get too brown, lay a piece of aluminum foil on top.
Remove from the oven, and serve.
Makes: One 9-inch pie
Posted by Kathleen King, Special Contributor