Teresa’s Banana Cream Bourbon-Caramel Pie 🥇

Teresa's Banana Cream Bourbon-Caramel Pie

  • Servings: 8
  • Difficulty: Moderate

I always loved to bake & as a young bride baked many pies, cakes & desserts. I always chose the more difficult recipes as I loved the challenge. Since I hadn't made any pies for many years I almost backed out of our first community pie contest that Barbara so graciously entered us in. Let's just say I owed her, but that's a story for another time! My inspiration for this pie comes from a dessert our Dad used to make on some weekends while we were growing up. It was a delicious banana pudding & wafer dessert that he or Mom probably saw on the box of wafers or Jello pudding box. Wherever it came from we loved it. I'm excited to say my Banana Cream Bourbon Caramel pie took 1st place. {Barbara was sorry she talked me out of backing out because her berry cream pie took 2nd place!} 🤣🤣

Ingredients

Vanilla Pastry Cream:

  • 2 cups whole milk
  • 3/4 cup heavy cream
  • 1/2 cup sugar
  • 3 Tablespoons cornstarch
  • 2 Tablespoons all-purpose flour
  • 1/4 teaspoon kosher salt
  • 5 large egg yolks
  • 1/4 cup (1/2 stick) unsalted butter, cut into small cubes
  • 1 tsp vanilla extract

 Whipped Cream Garnish:

  • 1/2 cup heavy cream
  • 2 Tablespoons powdered sugar

Bourbon Caramel Sauce :

  • 1/2 cup sugar
  • 1/2 Tablespoon Bourbon
  • 1/2 tsp corn syrup
  • 3 Tablespoons unsalted butter, cut into cubes
  • 1/4 tsp Kosher salt
  • 1/4 cup heavy cream
  • 1/2 Tablespoon vanilla extract

Directions

Vanilla Pastry Cream:

  1.  In a medium saucepan bring milk and cream to a simmer.
  2.  In a large bowl whisk sugar, cornstarch, flour, and salt.
  3. Add egg yolks one at a time; whisk until smooth (mixture will be very thick).
  4. Whisking constantly, gradually add the milk mixture to the yolk mixture.
  5. Return to saucepan and cook over medium-low heat, whisking constantly until thick, 2-3 minutes.
  6. Transfer to a blender and add butter and vanilla. Purée until smooth, 1-2 minutes.
  7. Transfer puréed mixture to a medium bowl and press plastic wrap directly onto the surface of the vanilla cream pastry mixture. This will prevent a film from forming.
  8. Chill at least 2 hours or until set. This mixture can be made 1 or 2 days ahead and kept in the refrigerator until assembling the pie.
  9. Toast a handful of chopped walnuts in a small skillet until the aroma is released. Then add a tablespoon + of the caramel sauce and toss. Remove from heat and set aside to use as garnish.

Whipped Cream Topping:

  1. With an electric mixture, beat 1/2 cup cream and powdered sugar together until medium-stiff peaks form. Cover and chill.

Bourbon Caramel Sauce:

  1. In a medium saucepan stir sugar, bourbon, corn syrup, and 1 Tablespoon of water over medium-low heat until sugar dissolves.
  2. Increase heat and bring to a boil without stirring, cook, occasionally swirling saucepot until sugar is a deep amber color, 6-8 minutes. (you can use a wet pastry brush to push down the sides).
  3. Remove the caramel from the heat and whisk the remaining 1/4 cup of cream, butter, and salt. Let cool for about 5-6 minutes then whisk in vanilla. Let cool and set aside until ready to drizzle over pie at room temperature.
  4. Spread 1/4 cup vanilla pastry cream evenly over the bottom of the pastry crust.
  5. Slice bananas into 1/4 inch rounds and layer over the pastry cream. Top with 1½ cups vanilla pastry cream.  Arrange the remaining banana slices over the top. Top the bananas with the remaining pastry cream.  Garnish with whipped cream and caramelized walnuts. Drizzle with caramel sauce and serve.

 

 

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Barbara’s Pumpkin Cheesecake

  • Servings: 8-10
  • Difficulty: Intermediate

Let me start off by saying we love pumpkin! Pumpkin coffee, pumpkin creamer, pumpkin pie, etc. You get the idea. We always have a pumpkin dessert on Thanksgiving and this pumpkin cheesecake is tied with Teresa's Pumpkin Roll for all-time favorite. After having his first piece a good friend of mine said 'OMG! I'm in pumpkin heaven'. If you love pumpkin & cheesecake you're in for a real treat. 😋 😋

Ingredients

Crust:

  • 9-inch springform pan
  • 1¾ cups graham cracker crumbs
  • 3 Tablespoons light brown sugar
  • 1/2 tsp ground cinnamon
  • 1 stick melted salted butter

Filling: All ingredients should be at room temperature, including the eggs, to properly act as an emulsifier.

  • 3 (8-oz) packages cream cheese, cubed and at room temperature
  • 1 (15-oz) can pureed pumpkin (do not use pumpkin pie mix)
  • 1/3 cup sour cream
  • 3 eggs plus 1 yolk
  • 1½ cups sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 2 Tablespoons all-purpose flour
  • 1 tsp vanilla extract or paste

Instructions

  1. Pre-heat oven to 350ºF.
  2. Grease bottom and sides of a 9-inch springform pan with butter.
  3. Wrap the springform pan in 2 layers of heavy-duty foil to prevent any water from seeping through to the cheesecake.  Set aside.
  4. Crust: In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon.
  5. Add the melted butter. Press down flat into a 9-inch springform pan. Set aside.
  6. Filling: Beat the cream cheese until smooth.
  7. Add the pumpkin, sour cream, sugar, eggs, egg yolk, and spices.
  8. Add the flour and vanilla. Beat together until just combined. Don’t overbeat as it can cause the top to crack in baking.
  9. Pour into graham cracker crust. Spread out evenly.
  10. Place the springform pan into a larger pan or rimmed baking sheet. Pour hot water into the larger pan to a depth of one inch up the sides of the springform pan.
  11. Bake in the oven for 1 hour. Remove from the oven and let sit for 15 minutes.
  12. Cover with plastic wrap and refrigerate for 4 hours or overnight.

Notes: For a gluten-free version, substitute all-purpose flour with Bob’s Red Mill 1 to 1 Gluten-Free Flour and use gluten-free graham cracker crumbs.

You can make this 1 or 2 days before and keep refrigerated until ready to serve.

This is the perfect dessert with a cup of coffee after a tasty Thanksgiving dinner.  It also makes a great dessert for a Halloween party, just add some black ribbon bats on black wire. No need to wait for a holiday. You can enjoy this delicious dessert all year round.

 

Recipe adapted from Paula Deen

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Teresa’s Gluten-Free Pumpkin Roll

  • Servings: 8-10
  • Difficulty: Medium

Teresa has been making this pumpkin roll every Thanksgiving for as long as I can remember. She adapted it to be gluten-free so Jack could enjoy it on Thanksgiving but honestly, you can't tell the difference! We just love everything pumpkin... 🎃 🎃 including the pumpkin mugs I made in a ceramics class back in 1974. That year I brought them to my parent's house on Thanksgiving Day and was insulted when my Dad said he couldn't drink out of them because his nose 👃🏻 was in the way. Once a year I take them out for Thanksgiving dinner and my Dad is still not allowed to drink from them!

Ingredients

Cake:

  • powdered sugar to spread on a clean dish towel
  • ¾ cups gluten-free flour (King Arthur’s Gluten-Free Measure for Measure Flour or Bob’s Red Mill 1 to 1 Gluten-Free Flour)
  • 1/2 tsp baking powder (gluten-free)
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • Tiny pinch of a smidgen of ground nutmeg (see photo for actual amount)
  • 1/4 tsp salt
  • 3 large eggs
  • 1 cup sugar
  • 1/2 tsp vanilla paste or extract
  • 2/3 cup canned pumpkin (do not use pumpkin pie mix)
  • 1 cup chopped walnuts or pecans, optional

Filling:

  • 1 (8-oz) package cream cheese, softened
  • 1 cup sifted powdered sugar
  • 6 Tablespoons butter softened
  • 1 tsp vanilla extract or paste

Instructions

  1. Pre-heat oven to 375ºF.
  2. Grease a 15 x 10 x 1-inch baking pan; line with parchment paper.
  3. Grease and flour paper; set aside. Arrange clean thin, cotton kitchen towel on counter; sprinkle with powdered sugar making sure the towel is well covered in powdered sugar.
  4. In a small bowl, combine flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt.
  5. In a large bowl, combine eggs and sugar; beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture.
  6. Spread batter evenly int prepared pan. Sprinkle with chopped walnuts if using.
  7. Bake 13-15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; quickly invert onto prepared towel. Remove pan; carefully peel off paper.
  8. Roll up cake in towel while hot, starting with the 10-inch side. Cool completely on wire rack.
  9. Beat the cream cheese, 1 cup powdered sugar, butter and vanilla in a small bowl until smooth.
  10. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake.
  11. Re-roll cake (see video). Using a very sharp knife, trim both ends of the log and discard (or eat) the trimmed pieces.
  12. Wrap in plastic food wrap; refrigerate at least 1 hour. Sprinkle with powdered sugar before serving.

Notes: Make sure you put enough powdered sugar on the towel before rolling up the cake so it doesn’t stick.

Rolling the cake while hot

Icing & finishing the cake

Recipe adapted from Libby’s

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