I've never made this pie before but I saw the recipe over on The Farm Chicks and well lets just say she had me at heller!!! I thought I'd post another tutorial of my process. Lawsy I'm thankful for...
Caramel Banana Hazelnut Pie
1 cup flour
1/4 cup sugar
1/2 cup butter
1 egg yolk
1 teaspoon vanilla
Preheat oven to 400 degrees. Add flour and sugar to a large bowl or food processor. Cut in butter until it looks like sand. Stir or pulse in egg yolk and vanilla until combined. Pour crumb mixture into a 9" pie or tart pan and press evenly onto bottom and sides of the pan. Bake for approximately 10 minutes or until lightly browned and your kitchen smells like heaven. Remove from oven and cool.
3/4 cup butter
2 cups packed brown sugar
1 1/4 cups heavy whipping cream
1/2 teaspoon vanilla
Add butter, brown sugar, and cream to a saucepan, cooking and whisking at medium-high heat until bubbling all over. Reduce heat so mixture continues to boil softly. Cook and whisk for 15 minutes. Remove from heat and whisk in vanilla. Set aside to cool slightly. (This is a generous amount of caramel. If you have a little leftover, use it to drizzle on the plate when you serve, or save as an ice-cream topping. Just keep it in a jar in the fridge to enjoy!)
Bananas and Hazelnuts:
2 bananas, sliced (I used 3 bananas)
1/2 cup toasted hazelnuts, roughly chopped
1 Hammer (optional te-he)
Line pie crust with sliced bananas and top with chopped hazelnuts. Gently pour caramel over bananas and hazelnuts and place in refrigerator to cool completely and firm up.
Whipped Cream Topping:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla
1 teaspoon honey
Add all ingredients into a large bowl and whip until stiff peaks form. Mound Whipped Cream Topping atop pie and serve immediately. Refrigerate any leftovers.
Tower of TREATS Part 1 - Pie crust
Add butter to flour mixture
Mix until the size of sand.
Mine? More like small pebbles but that's how I roll.
Add the egg yolk and mix until forms a dough
RUTRO I was going to shell these last night. I forgot. I was so glad to have found Oregon Grown Hazelnuts. Let the fun begin
In the meantime.... press the crust mixture into a 9 inch pie plate. I only had a 10 inch pie plate hence the crust comes up a little short. No worries, its how I roll (pun intended). It ain't pretty.
Who knew? Ok so transfer the hazelnuts into a ziplock type bag and get your HAMMER out (any ole' hammer will do). Bet ya didn't think I'd be saying that? I completely forgot about THIS. It wasn't as bad as I was expecting in fact once I got started it was kind of fun. They make this cute little popping noise. I almost went out and got another bag. Te-he.
Dump them out onto a sorting station. Separate out the nutmeats from the hard outer shells. I felt kind of squirrely. Might want to take care with this step unless of course you like your dentist.
There they are.
Second act. For the caramel sauce
Bring those puppies to a bubbly boil and then turn down to a simmer for 15 minutes. Whisk
Remove crust after 10 minutes when lightly browned
Act 3 for the banana hazelnut filling
Roast the hazelnuts (I used 1 tsp of butter to help with this)
Make sure the butter doesn't burn
I think oven-roasting would be better.
I kind of burned the butter. It's my signature step
Layer the slices of bananas and hazelnuts in that order.
P.S. I added an additional banana making that a total of 3.
It's how I roll.
Pour the carmel sauce over ALL.
There is ample caramel so reserve the leftovers in a jar to use for the plate-up or for ice cream.
Ready for whipped cream topping!!!
Can't wait to try it.
Can I have a moment of silence?