Butterscotch Banana Cream Pie

Banana Cream Pie

Enjoy the sweet taste of shortbread, marshmallow cream, and cashews in this yummy Butterscotch Banana Cream Pie. 

Butterscotch Banana Cream Pie
Makes 1 (9-inch) pie
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Ingredients
  1. 1 (10-ounce) package shortbread cookies,* crushed
  2. 6 tablespoons butter, melted
  3. 2 bananas, sliced
  4. 1 (8-ounce) package cream cheese, softened
  5. 1 cup marshmallow crème
  6. ⅓ cup Butterscotch Sauce (recipe follows)
  7. Sweetened whipped cream
  8. Chopped cashews
Instructions
  1. Preheat oven to 350°.
  2. In a medium bowl, stir together crushed cookies and melted butter. Press mixture into bottom and up sides of a 9-inch pie plate. Bake for 12 minutes or until light brown. Let cool completely.
  3. Arrange banana slices in an even layer in bottom of prepared crust. In a medium bowl, beat cream cheese and next 2 ingredients with a mixer at medium speed until smooth. Spread mixture over bananas. Cover and refrigerate for at least 2 hours before serving or for up to 3 days. Top with whipped cream, drizzle with additional Butterscotch Sauce, and sprinkle with cashews before serving.
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Butterscotch Sauce
Makes 1 ¾ cups
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Ingredients
  1. ½ cup unsalted butter
  2. 1 cup firmly packed brown sugar
  3. 1 cup heavy whipping cream
  4. ½ teaspoon kosher salt
  5. 1 tablespoon vanilla extract
Instructions
  1. In a medium saucepan, cook butter over medium heat, stirring occasionally, for 5 minutes or until it begins to brown. Stir in brown sugar, cream, and salt. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove from heat, and stir in vanilla. Let cool for at least 1 hour before using, or cover and refrigerate for up to 1 week.
Notes
  1. *We used Lorna Doone Shortbread Cookies.
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