I promised you the recipe for Butterscotch Banana Pudding Pie the other day when I shared my recipe for Toffee Walnuts. This recipe is very similar to my Banana Cream Pie, other then using brown sugar instead of granulated. I've made more complicated versions of Butterscotch Pudding in the past where I caramelized the sugar prior, but I find brown sugar worked perfect for this variation, while keeping cook time to a minimum.

I'm usually a simplest when it comes to Banana Pudding anything but the Toffee Walnuts really add a whole new level of deliciousness that can't be missed. Even Colt moved this into his top three desserts which now consists of Banana Pudding Cheesecake, Butterscotch Banana Pudding Pie with Toffee Walnuts, and Banana Cream Pie. What can I say the man has good taste!

Line and crimp 1 9" Pie Pan with Flaky Pastry Dough. Preheat oven to 450 degrees.

Use a fork and poke holes all over the bottom and sides of pie crust.

Line pie with tin foil, press around the edges, bottom, and up the sides next to the crimped crust.

Place in 450° preheated oven, and bake for 10 minutes. Remove the foil.

Bake an additional 6-10 minutes until golden brown. Remove from oven, and allow to cool.

In a large saucepan whisk together:

• 3/4 cup Brown Sugar
• 1/2 cup All-Purpose Flour
• A Pinch of Salt

Until well combined.

Slowly whisk in 3 cups whole Milk, to prevent lumps.

Separate 4 Egg Yolks, and whisk until well combined. Set aside.

Cook butterscotch mixture over medium heat, stirring continually until thickened. Remove from heat.

Slowly whisk in 1/2 cup at a time butterscotch mixture into egg yolks, until 2 cups of the butterscotch mixture has been added. 

Whisk egg mixture slowly into butterscotch mixture. Return to a simmer over medium heat, while whisking. 

Cook until thick like pudding, stirring constantly.

Remove from heat, whisk in 2 tablespoons Butter, and 2 teaspoons Vanilla until well combined.

Spread a thin layer of Butterscotch Pudding on bottom of Baked Pie Crust. Cover with a single layer of Sliced Bananas. 

Cover bananas with another thin layer of Butterscotch Pudding and another layer of Bananas. Repeat until 3 layers of Bananas have been added, and then cover with remaining butterscotch pudding. 

Cover and refrigerate for at least 6 hours or overnight. I feel like the flavors really develop after the pie spends the night in the fridge.

Serve with lightly sweetened Whip Cream and Toffee Walnuts. Enjoy! 

Other Cream or Pudding Pie Recipes you might like:

• Chocolate Pudding Cheesecake
• Chocolate Cream Pie
• Lemon Meringue Pie
• Coconut Pudding Cheesecake
• Lemon Pudding Pie

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Southern

Yield: 10

Author: Serena Bakes Simply From Scratch

Butterscotch Banana Pudding Pie with Toffee Walnuts

Butterscotch Banana Pudding Pie with Toffee Walnuts recipe from Serena Bakes Simply From Scratch.

5 out of 5 based on 1 user ratings

prep time: 15 Mcook time: 30 Mtotal time: 45 M

ingredients:

• 1 9" Uncooked Pie Shell
• 3/4 cup Brown Sugar
• 1/2 cup All-Purpose Flour
• 1 pinch Salt
• 3 cups Whole Milk
• 4 whole Egg Yolks, Whisked
• 2 tablespoons Butter
• 2 teaspoons Vanilla
• 3-4 whole Medium Bananas Sliced

For Serving

• 1 cup Toffee Walnuts
• 2 cups Sweetened Whipped Cream

instructions:

How to cook Butterscotch Banana Pudding Pie with Toffee Walnuts

To Bake Crust

1. Preheat oven to 450 degrees. 
2. Roll pie dough, and place into a 9" pie pan. Crimp edge, and use a fork to prick the bottom, and sides of the pie crust.
3. Line with foil, pressing foil against the bottom, and sides of the crust, all the way to the crimp edge. Do not cover edge. Roll any excess foil inwards, to leave edge exposed. 
4. Bake for approximately 10 minutes until the crust is set and no longer dough like. Remove foil, and bake another 6-10 minutes, until crust is golden brown, watch carefully. 
5. Allow to cool.

Butterscotch Banana Pudding Pie

1. In a medium-large sized saucepan whisk together brown sugar, flour, and pinch of salt. Slowly whisk in milk to prevent lumps.
2. Bring to a simmer over medium heat stirring constantly. Cook until thickened. Remove from heat.
3. Whisk in 1/2 cup at a time pudding mixture into egg yolks until 2 cups of pudding mixture has been added. Whisk egg yolk mixture back into pudding. Return to a simmer, and cook stirring constantly until thick like pudding.
4. Remove from heat, whisk in butter, and vanilla.
5. Place a thin layer of butterscotch pudding on bottom of pie crust. Cover with a single layer of bananas, then a thin layer of pudding. Repeat until 3 layers of bananas have been added. Then cover with remaining pudding.
6. Cover and refrigerate for 6 hours or overnight.

To Assemble Butterscotch Banana Pudding Pie with Toffee Walnuts

1. Slice pie, serve with lightly sweetened whip cream, and toffee walnuts.

Calories are estimated.

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© 2016 Serena Bakes Simply From Scratch

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