Banana Cream Pie with Pecan Caramel Goo #BananaCreamPieDay

Looking for a sweat treat to serve your guests this season? This Banana cream pie with Pecan caramel goo is simply delicious!

Banana cream pie

 Banana Cream Pie 

Preparing: 1 x 8” fluted pie shell + 1 x 4” ring

Bake 400f conventional oven approx. 12 – 18 mins

  • Pâte Brisée Yield approx. 460 gr.
  • 300 gr. unbleached pastry flour
  • 100 gr. sweet butter cut into cubes
  • 50 gr. Shortening
  • 1⁄2 tspn. Fine sea salt add to the flour
  • 110 – 120 ml. ice cold water

The Method

Sift flour into a bowl add the cubes of butter and do the rubbing in method. ( using just your fingers pick up the dough and butter and rub with your thumbs against your fingers. Breaking up the butter so you get flake like pieces.) When almost done add the shortening and rub in as well. Pour the water around (not all of it) Bring the dough together adding water when needed. Chill for 20minutes.

Roll out the dough moving around with flour underneath so doesn’t stick. You want it then but not too thin that it won’t hold the filling. Add to pie tin and tuck in then press around making sure the dough is against the tin. Poke holes and chill.

Bake and cool.

Pecan Caramel Goo Makes approx. 250 ml.

  • 2 tbspn. sweet butter
  • 1 tbspn. honey
  • 2 tspn. sugar
  • 1/8 c. brown sugar
  • pinch sea salt
  • 1⁄4 c. chopped pecans – toasted
  • 1⁄4 tspn. vanilla

The Method

Combine the vanilla and cream. In pot on medium heat add the sugar and honey.

Cook for about 5 minutes then add the pecans, and cream. (will boil a lot). Add the butter and then pour into a bowl. Serve with slice of pie.



  1. i HAD TO google what Pâte Brisée was LOL (can you tell I don’t bake? )

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