I HATE fruit flies. Those annoying buggers invade my kitchen in late summer every single year. I pretty much stop buying any fruit that cannot be stored in the fridge, which includes my beloved bananas.
Fortunately, the temps are falling and so is the population of fruit flies around here. Time to bring on the bananas!
This Banana Caramel Cheesecake Pie is super simple to make and combines an irresistible combination of flavors. Biscoff cookies in the crust are a fun change from the more standard graham crackers.
Banana Caramel Cheesecake Pie
1 (8.8 oz) package Biscoff Cookies, crushed
6 Tbs unsalted butter, melted
1/4 cup sugar
1/8 teaspoon salt
12 ounces cream cheese, softened
1 3/4 cups confectioners’ sugar
1 teaspoon vanilla
1/2 cup heavy whipping cream
1/3 cup sour cream
1 cup sliced banana
1/2 cup caramel topping
Garnish: sliced bananas
1. Preheat oven to 350℉. Grease a 9-ince deep dish pie plate.
2. In a medium bowl, stir together cookie crumbs, butter, granulated sugar and salt. Press mixture into bottom and up sides of prepared pan.
3. Bake until lightly browned, about 10 minutes. Let cool completely.
4. In a medium bowl, beat cream cheese, confectioners’ sugar and vanilla with a mixer at medium speed until smooth. Add cream and sour cream and beat until very thick, about 3 minutes. Stir in sliced banana.
5. Spoon cream cheese filling over cookie crust. Place spoonfuls of caramel sauce on top of pie and gently swirl together, being careful not to disturb the bottom crust.
6. Freeze pie until firm, about 4 hours. Garnish with more banana slices and serve immediately.
Recipe from Paula Deen
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