Caramel Banana Hazelnut Pie

I recently gathered a bunch of hazelnuts from the farm just down the road which inspired this dreamy caramely creation.  I love the toasty crunch of the hazelnuts paired with the sweet softness of the banana and caramel.  If there were ever a pie that was worthy of a spoon, it would be this one.

Ingredients

• CRUST:
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup butter
• 1 egg yolk
• 1 teaspoon vanilla extract
• CARAMEL:
• 3/4 cups butter
• 2 cups light brown sugar (packed)
• 1 1/4 cup heavy whipping cream
• 1/2 teaspoon vanilla extract
• BANANAS & HAZELNUTS:
• 2 bananas (sliced)
• 1/2 cup toasted hazelnuts (roughly chopped)
• WHIPPED CREAM TOPPING
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon honey

Directions

	CRUST: 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.
	CARAMEL: 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 & HAZELNUTS: 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: 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.

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Comments

[Becky]

This looks crazy good! What a great way to kick off my holiday weight gaining extravaganza!!!

Thanks for the recipe.

:)

[Rebecca]

Oh my!!! I don't normally like any kind banana pie....but this looks amazing and definitely one I am going to try! Sweetness!!!!

[the gypsy chick]

yum! is it wrong to want pie for breakfast....

[Sue at Dollytub Cottage]

Yum! Yum! That's made me hungry. SueXXX

[Laura Crawford]

Wow this looks and sounds so amazingly good! I think I might need some for my birthday!

[Sue H @ Astrachic Studio]

WOW how good does that pie look?
Even I would give making this a try.
Thanks so much for sharing.
Cheerio, Sue

[coleen]

gooooooooie goodness!!!!

Heart Hugs,
Coleen

[Linda]

I'm making this for turkey day dessert!

[Dana]

I just finished making two of these for a party tonight and an early Thanksgiving feast tomorrow. They look and smell heavenly! Only worried a little about the caramel not being thick enough....hoping it thickens more as it cools. Trying not to give into the temptation to eat some of it this instant.

[oak dining room table]

I love the twist that you made here in this pie. Like the addition of the frost. Very nice.

[Darlene Rosner]

This pie was delicious; the trick is to let it cool and set overnight in the fridge! Then it was perfect.... but it is hard to wait. My family loved it, thank you Serena.

Some of my new favourite recipes, are from you! Like Nancy's Nutmeg Coffee cake - gosh that is such a nice recipe. You are a great resource for so many inspirations - I am glad that I found you!

Greetings from Canada! Darlene

[Linda]

I made it for Thanksgiving dessert and it was soooooo good and such a hit! I am going to make it AGAIN for a holiday potluck this weekend in a casserole dish!