Very rich. Love that. Used a 9"pan. Trying an 8" or smaller next time. Caramel filling (bought the premade can) very shallow. Used one large banana. Maybe part of the reason so low (yeah, it is). I don't think it needs more caramel. Wondering if I could "toss" two large or three smaller ones in the caramel, then spread. Couldn't easily spread on bananas, which I sliced & quartered. Seemed like too much whipped cream. Tried that two ways: 3/4c w/ 1T confec & 1/2t vanilla. Good, but too sweet for the caramel base. Second: 3/4c w/ 1/4t instant coffee & 1/2t confec sugar. By itself, needs more sugar - at least a little. On the pie, perfect. I also melted two bittersweet chocolate squares & spread that on the crust before filling. My recipe: 1 1/4c crumbs, 1/3c margarine, 2T sugar. Use margarine if chilling, not baking. Butter sticks to the pan. Either is fine if you bake it first. Mmmm. 'Thinking I may make the graham crust, sprinkle w/ mini choc chips; then bake it; then spread the chips that will be softened. The square wasn't a problem, just thinking chips may be easier to have it be more even. Oh, I chilled the bananas before slicing & again after filling the pie - before the whipped cream. Top w/ dark chocolate shavings.
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Very rich. Love that. Used a 9"pan. Trying an 8" or smaller next time. Caramel filling...