Banana Butterscotch Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">25g caster sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the butterscotch filling:</li><li class="ingredients-single-item">100g dark brown sugar</li><li class="ingredients-single-item">60g unsalted butter</li><li class="ingredients-single-item">240ml double cream</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">30g cornflour</li><li class="ingredients-single-item">400ml whole milk</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">For the banana layer:</li><li class="ingredients-single-item">3-4 ripe bananas, sliced</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">300ml double cream</li><li class="ingredients-single-item">2 tbsp icing sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Caramel sauce for drizzling (optional)</li><li class="ingredients-single-item">Butterscotch pieces for garnish (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Heavy-bottomed saucepan</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your pie crust. In a large bowl, combine the flour and salt. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs (keeping the butter cold creates steam pockets during baking for a flaky crust). Add the sugar and mix briefly, then gradually add just enough ice water to form a cohesive dough. Shape into a disc, wrap in cling film, and refrigerate for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Preheat your oven to 180°C (160°C fan). Once chilled, roll your pastry on a lightly floured surface to about 3-4mm thickness and large enough to line your pie dish with overhang. Gently drape the pastry over your rolling pin to transfer it to the pie dish. Press it into the corners without stretching and trim the excess, leaving about 1cm overhang which you can fold under and crimp decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-7 minutes until the base is lightly golden and feels dry to the touch. The blind baking process prevents a soggy bottom by partially cooking the crust before adding wet fillings. Set aside to cool while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the butterscotch filling, melt the butter in a heavy-bottomed saucepan over medium heat. Add the brown sugar and stir until dissolved, about 2-3 minutes. The mixture should bubble gently but not burn - this caramelization process is where the rich butterscotch flavor develops. Remove from heat and carefully whisk in 120ml of the double cream (it may splatter, so be cautious) along with the salt and 1 tsp of vanilla extract. Set this butterscotch base aside.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a medium bowl, whisk together the cornflour and about 60ml of the milk to create a smooth slurry with no lumps. Add the egg yolks and whisk until well combined. In another saucepan, heat the remaining milk until steaming but not boiling. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling (this technique is called tempering).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Return this mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula. The custard will gradually thicken - this should take about 5-7 minutes. You'll know it's done when it coats the back of a spoon and a finger drawn through leaves a clear path. Remove from heat when it reaches pudding consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Immediately whisk the butterscotch base into the custard until fully incorporated. Pour through a fine-mesh sieve into a bowl to remove any lumps, then stir in the remaining teaspoon of vanilla. Cover with plastic wrap pressed directly onto the surface (this prevents a skin from forming) and allow to cool for about 15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the filling cools slightly, prepare your bananas. Toss the sliced bananas gently with lemon juice to prevent browning. Arrange half of the banana slices in a single layer over the bottom of the cooled pie crust. Pour half of the warm butterscotch custard over the bananas, spreading it evenly. Add the remaining banana slices in another layer, then cover with the rest of the custard. The warm custard will slightly soften the bananas, infusing them with flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cover the pie with plastic wrap, again pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely set. The patience required here will be rewarded with clean slices and fully developed flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Before serving, whip the 300ml double cream with icing sugar and vanilla extract to soft peaks. Pile the whipped cream high on top of the set pie, creating decorative swirls with the back of a spoon or a piping bag fitted with a star tip. If desired, drizzle with caramel sauce and sprinkle with butterscotch pieces for extra indulgence and textural contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the cleanest slices, dip your knife in hot water and wipe dry between cuts. Serve chilled. The pie will keep for up to 3 days in the refrigerator, though the crust may soften slightly over time. Trust me, it's unlikely to last that long!</li></ol>