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Banana Truffle Pie with caramelized bananas.
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Caramelized Banana Truffle Pie

This banana truffle pie is a perfect year-round dessert that can be whipped up in a breeze. The truffle filling is sweet, creamy, and a bit tangy.
Yield: 9-inch pie
Prep Time: 20 minutes
Cook Time: 20 minutes
Inactive Chill Time: 3 hours
Total Time: 3 hours 40 minutes
Course: Dessert
Cuisine: American
Servings: 8
Author: Maryanne Cabrera

Ingredients

Single Curst Pie Dough:

  • 1 ¼ cup all-purpose flour
  • ¼ teaspoon fine sea salt
  • ⅓ cup vegetable shortening, cold
  • 4 Tablespoons ice cold water

Banana Truffle Pie:

  • 1 cup semisweet chocolate chips (170 g), or chopped chocolate of choice
  • 1 Tablesoon unsalted butter
  • 8 oz package cream cheese cubed and softened
  • 2 Tablespoons orange liqueur, or orange juice
  • ¼ cup powdered sugar
  • 3 ripe banana, sliced
  • 2 Tablespoons granulated sugar, for topping
  • whipped cream, optional for topping

Instructions

Pie Dough:

  • Preheat oven to 450℉.
  • Whisk together flour and salt in a large mixing bowl. Add in vegetable shortening. Use a pastry cutter (or two forks) to cut shortening into flour mixture until mixture is crumbly and like pebbled rocks in texture.
  • Add ice water one tablespoon at a time as you fold the ingredients together. Form dough into a ball.
  • Working on lightly floured surface, flatten dough using a small rolling pin. Roll to a circle about 12-inches in diameter.
  • Transfer round dough onto a 9-inch pie plate. Firmly press dough into the bottom and sides of pie plate. Trim excess dough overhand, leaving about 1/2-inch all around. Crimp the edges as desired.
  • Dock the bottom of with a fork. Line bottom and sides of pie with foil. Add baking beans or baking weights. Bake for 8 minutes. Remove foil and bake for another 6-8 minutes until pie dough is golden. Cool on wire rack as you prepare pie filling.

Banana Truffle Assembly:

  • Place chocolate and butter in a medium heavy bottomed sauce pot. Heat over low heat* until smooth and melted. Add cream cheese and liqueur. Continue to heat until well combined.
  • Remove from heat and stir in powdered sugar. Spread mixture into the bottom of baked pie dough.
  • Arrange two layers of sliced bananas over chocolate mixture. Cover and chill in the fridge for at least 3 hours.
  • Remove pie from refrigerator 30-45 minutes before serving. Sprinkle granulated sugar over banana. Using a kitchen torch, use a circular sweeping motion to melt and caramelize the sugar. Continue to heat the sugar until a nice golden crust has formed over bananas. Let sugar cool slightly (about 3 minutes) before serving.
  • If desired, serve a dollop of whipped cream alongside sliced pie.

Notes

Note: Be sure to melt the chocolate and cream cheese over LOW heat. For the best results, melt over a bain-marie for even and gentle melting.