This amazing pie is one of my favorite desserts already! If you have wondered how to make the classic banana pie a little bit more interesting and sugary – then this is your answer – banana marshmallow pie with home-made slated caramel sauce.
The combination of salted caramel, bananas and marshmallow fluff is absolutely amazing and for sure not to be missed.
I made my own salted caramel sauce, which is very easy to do and you don’t even have to own a candy thermometer to make it. I would recommend to have the sauce ready a day in advance or at least a few hours, since it takes time for it to chill and thickens. In case you are in a rush, feel free to substitute it for a store bought dulce de leche.
Additionally, as you know both caramel and marshmallow fluff are very sweet, so you may add two layers of bananas, instead of one, as I did.
5-6 table spoons shredded chocolate
Ingredients for the crust:
450 grams graham cracker biscuits
250 grams melted butter
Ingredients for the marshmallow fluff:
7 large egg whites
700 grams granulated white sugar
1 tea spoon vanilla extract
Ingredients for the caramel filling:
150-200 ml. whipping cream
300 grams white sugar
100 grams butter
1 teaspoon vanilla extract
Himalayan salt to taste
For the crust:
Mix the crumbs and butter in a a small bowl.
Spray a 10 inch (26 sm/10 inch) cake pan with removable sides, with non-stick spray.
Pour the mixture into the cake tin. Spread evenly on the bottom and sides and press it with the bottom of a flat glass spoon, just like when you make cheesecake.
I would recommend to spread thicker layer of biscuits, especially on the sides, because they are easy breakable.
Place the cake tin in the fridge.
For the marshmallow fluff:
Add the sugar and egg whites in a heatproof bowl over a double boiler.
Cook the mixture until the sugar completely dissolves (or reaches 160F, if you have a candy thermometer).
Then, add the vanilla and mix with a hand or stand mixer until the meringue is fluffy, thick and glossy.
For the salted caramel sauce:
Add the sugar in a heavy saucepan (medium size) – I used non-stick, since it is easier to work with. Heat the sugar over medium-high heat. Whisk the sugar frequently, while it start to melt. You’ll see at first that the sugar will begin to form clumps, but do not worry, because they will melt back down. Make sure not to burn the sugar, so I would recommend to heat it first at low temperature, and then gradually increase it until you reach the right temperature for melting, without burning the sugar.
Cook the sugar until it reaches (180 C) 350 F. I do have a thermometer myself, but if you don’t have the thermometer cook the sugar until it begins to darken – this is the moment when you have to decide if you prefer darker color or lighter. So, cook the sugar less for lighter color and more for darker.
Then, add the butter – the mixture will rapidly foam and double its size, which is absolutely normal. This is the reason you have to use a bigger saucepan.
Now, when you add the butter, you have to decide how thick you want your salted caramel sauce – the more you cook the sugar and butter, the thicker it will get. Keep in mind that the sauce may seem more liquid in the pan, but it will thicken a lot once it is chilled.
So, I cooked the butter and sugar about 5-7 minutes, then took off the saucepan from the heat.
Add the cream, vanilla and salt and mix well. Keep in mind that the more cream you add the less thicker your sauce will get, so add about 100 ml. at first, stir, and then add more if you think you will need it, but remember that the sauce will thicken.
The thickness of the sauce depends also on the type of cream you use – I tried making the sauce with animal fat cream and the sauce became thicker, even though I added more cream than usual.
When using vegetable fat cream, just use less cream, since it is not as thick itself.
If you have some leftover caramel sauce, you may store it in the fridge up to a month in a airtight jar.
Assembling the pie:
Take the cake tin out of the fridge.
Pour the caramel cause on the bottom of the cake tin, over the chilled crust.
Using a spoon spread a bit of the caramel on the sides, if you want.
Cut the bananas in pieces and arrange them tightly over the caramel (one or two layers – of your choice). Sprinkle with the shredded chocolate.
Pour the marshmallow fluff into a piping bag, fitted with decorative tip of your choice and decorate the pie as you prefer.
Using a brulee torch, lightly burn the edges of the marshmallow fluff on top. Leave in the fridge for a few hours before you cut the pie, because you need the caramel sauce to thickens.
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