Banana-Toffee Pudding Pie

Photo by Tufgrlz B.
Adapted from rachaelraymag.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from rachaelraymag.com

Ingredients

  • 1

    cup flour

  • 5

    tablespoons sugar

  • 1/4

    teaspoon salt

  • 1

    stick (8 tbsp.) cold unsalted butter, cut into small pieces

  • 1 1/2

    cups Creamy Vanilla Pudding

  • 2

    teaspoons instant espresso powder

  • 3/4

    cup heavy cream

  • 1/2

    teaspoon pure vanilla extract

  • 2

    bananas, sliced

  • 1/2

    cup toffee bits (such as Heath), plus more for garnish

Directions

Preheat the oven to 350 degrees. In a food processor, pulse the flour, 4 tbsp. sugar and the salt. Add the butter and pulse until the butter is evenly incorporated. Press mixture firmly into a 9-inch pie dish. Bake the crust until golden, 20 to 25 minutes. Let cool completely. In a medium bowl, mix the pudding and the espresso powder. In another medium bowl using an electric mixer, beat the cream, vanilla and the remaining 1 tbsp. sugar until stiff peaks form. Line the bottom of the piecrust with three-quarters of the banana slices. Sprinkle with 1/2 cup toffee bits. Spoon in the pudding mixture, smoothing the top. Top with the remaining banana slices, whipped cream and more toffee bits.

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