Butterscotch Banana Cream Pie

If you’re a fan of banana pudding, then get ready for an upgraded version that takes this classic dessert to new heights. This Butterscotch Banana Cream Pie blends rich, salted butterscotch pudding with ripe bananas, all nestled in a crunchy pistachio and vanilla wafer crust, topped with a light and airy crème fraîche whipped cream. The result is a dessert that’s both indulgent and sophisticated, perfect for any occasion, especially Thanksgiving.

The Ultimate Banana Cream Pie Twist

This pie brings all the flavors of banana pudding you love but with a grown-up twist. The butterscotch pudding offers a deep, salted sweetness that complements the bananas beautifully, while the slight booziness from the dark rum adds an unexpected layer of complexity. The pistachio crust provides a delightful crunch, and the not-too-sweet whipped crème fraîche topping lightens the richness of the filling, making it a perfect balance of flavors and textures.

Ingredients You’ll Need:

For the crust:

1 ½ cups vanilla wafer crumbs (about 50 wafers)
¼ cup granulated sugar

6 tablespoons melted butter
1 teaspoon kosher salt
¼ cup shelled unsalted pistachios, finely chopped

For the pudding:

4 large egg yolks
3 tablespoons cornstarch

¾ cup dark brown sugar
1 cup heavy cream
1 cup whole milk

2 tablespoons unsalted butter
1 tablespoon dark rum (or vanilla extract)
1 teaspoon kosher salt

3 to 4 ripe medium bananas, sliced

For the whipped cream:

¼ cup crème fraîche or sour cream

1 cup cold heavy cream
2 tablespoons powdered sugar
2 teaspoons rum or vanilla extract

¼ cup shelled unsalted pistachios, chopped (for garnish)

Instructions:

Step 1: Prepare the Crust

Start by mixing the vanilla wafer crumbs, sugar, melted butter, salt, and pistachios in a medium bowl. Press this mixture into a 9-inch pie plate and freeze for 10 minutes. Then, bake at 350°F for about 15 minutes, until golden brown. Let the crust cool completely.

Step 2: Make the Butterscotch Pudding

Whisk the egg yolks and cornstarch together in a small bowl. In a saucepan, heat the brown sugar and water until the sugar dissolves, then bring it to a boil for 4-6 minutes. Carefully add the cream and milk, whisking constantly. Return to medium heat and cook for 3-5 minutes until it simmers. Gradually whisk the hot cream into the yolks, then pour everything back into the pan and continue whisking until large bubbles form. Remove from heat, and stir in the butter, rum, and salt.

Step 3: Assemble the Pie

Layer half of the banana slices over the cooled crust. Pour the warm butterscotch pudding over the bananas and smooth the top. Add the rest of the banana slices on top, cover with plastic wrap (to prevent a skin from forming), and let the pie cool at room temperature for 30 minutes before chilling for at least 4 hours or overnight.

Step 4: Make the Whipped Cream

Whip the crème fraîche and cold heavy cream with a hand mixer until medium-stiff peaks form. Add the powdered sugar and rum, then beat until just combined. Spread the whipped cream on top of the chilled pie and sprinkle with chopped pistachios.

Step 5: Serve and Enjoy!

Slice and serve immediately. This pie will keep in the refrigerator for up to 4 days—if it lasts that long!

A Perfect Dessert for Every Occasion

Whether you’re hosting Thanksgiving dinner or simply craving a decadent dessert, this Butterscotch Banana Cream Pie will be a showstopper. The combination of sweet bananas, rich butterscotch, and pistachio crust is a truly indulgent treat. Plus, with the crème fraîche topping, it’s just the right amount of lightness to balance all the richness. The pie is sure to impress both kids and adults alike with its unique, grown-up flavors.

Tips for Making the Best Pie:

Chill the pie well: This pie should be served cold to ensure it holds together properly when sliced.
Pistachios: Make sure to finely chop the pistachios for an even crust and garnish.