Enjoy the sweet taste of shortbread, marshmallow cream, and cashews in this yummy Butterscotch Banana Cream Pie.
Butterscotch Banana Cream Pie
2015-11-17 03:07:12
Makes 1 (9-inch) pie
Ingredients
- 1 (10-ounce) package shortbread cookies,* crushed
- 6 tablespoons butter, melted
- 2 bananas, sliced
- 1 (8-ounce) package cream cheese, softened
- 1 cup marshmallow crème
- ⅓ cup Butterscotch Sauce (recipe follows)
- Sweetened whipped cream
- Chopped cashews
Instructions
- Preheat oven to 350°.
- 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.
- 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
2015-11-18 23:09:22
Makes 1 ¾ cups
Ingredients
- ½ cup unsalted butter
- 1 cup firmly packed brown sugar
- 1 cup heavy whipping cream
- ½ teaspoon kosher salt
- 1 tablespoon vanilla extract
Instructions
- 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
- *We used Lorna Doone Shortbread Cookies.
Paula Deen Magazine https://pauladeenmagazine.com/