Butterscotch Banana Cream Pie Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) deep-dish pie plate or springform pan.

Combine graham cracker crumbs, granulated sugar, and salt in a medium bowl. Pour in melted butter and stir until evenly moistened and mixture holds together when pressed.

Press crumb mixture firmly and evenly into the bottom and up the sides of the prepared pie plate to form a compact crust (use the bottom of a measuring cup for even pressing).

Bake crust for 8–10 minutes until set and fragrant. Remove from oven and allow to cool completely on a wire rack (about 20–30 minutes). Leave oven on if you plan to toast pecans for garnish.

In a medium heavy-bottomed saucepan, combine whole milk and heavy cream. Warm over medium heat until just steaming (do not boil).

In a medium bowl, whisk together light brown sugar, dark brown sugar, cornstarch, and sea salt until no lumps remain.

In a separate small bowl, whisk egg yolks lightly. Gradually whisk about 1/2 cup of the warm milk mixture into the yolks to temper them (this prevents curdling).

Pour the tempered yolks back into the saucepan with the remaining milk mixture, whisking constantly. Add the sugar/cornstarch mixture as well and continue whisking to combine.

Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil, about 4–6 minutes. Once it reaches a boil, continue cooking and whisking for 1 more minute to fully activate the cornstarch.

Remove the pan from heat and whisk in the unsalted butter and vanilla extract until smooth and glossy. Taste and adjust salt (add up to another 1/4 tsp if desired for butterscotch balance).

Pour the pudding through a fine-mesh sieve into a clean bowl to ensure extra-smooth texture. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill until just lukewarm or cooled to room temperature, about 20–30 minutes, before assembly so it will not brown the bananas.

Slice 2 of the bananas into 1/4-inch rounds. Toss the slices gently with the lemon juice to prevent browning.

Slice the remaining banana into thicker half-moons (or reserve for garnish). Arrange a single layer of the lemon-tossed banana slices evenly over the cooled crust.

If using, spread a very thin layer (2–3 tbs) of cooled butterscotch pudding over the banana slices to help seal them and prevent excessive moisture migration. Chill 5 minutes to set.

Once pudding has cooled to lukewarm (not hot) and the banana layer is in place, pour about two-thirds of the butterscotch pudding into the crust, spreading gently and evenly with a spatula to surround the bananas but not disturb them.

Layer the remaining banana slices (if desired) atop the pudding, then spread the remaining pudding to cover. Smooth the top. Refrigerate the assembled pie at least 4 hours, preferably overnight, to fully set and meld flavors.

About 15–30 minutes before serving, whip the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip.

Spread or pipe the whipped cream over the chilled pie. Drizzle with warmed butterscotch chips (melted in a microwave in 20-second bursts, stirring between) or caramel sauce. Sprinkle toasted chopped pecans and a few fresh banana slices on top.

For neat slices, refrigerate 10–15 minutes after topping, then slice with a sharp knife dipped in hot water and wiped dry between cuts.

To toast pecans, spread them in a single layer on a small baking sheet and bake at 350°F (175°C) for 6–8 minutes, stirring once, until fragrant. Cool before sprinkling on pie.