Thanksgiving caramel Chiquita banana pie 60 min 510 cals Difficult (38) PRINT DOWNLOAD Save PIN SHARE American Cuisine Cakes & Desserts Festive Cuisine Vegetarian Yellow With Brown Flecks The ultimate caramel Chiquita banana pie is perfect for your Thanksgiving dinner. Fresh Chiquita bananas, homemade custard and caramel in a buttery pie crust. Step1 Preheat oven to 392 °F. Step2 The crust: Step3 Cut the butter in small pieces. Mix the all-purpose flour and salt in a big bowl and add the butter. Use two forks or a pastry cutter to mix the batter until coarse meal consistency. Drizzle the dough with ice-cold water, 1 tablespoon at the time, and stir with a spatula after every tablespoon. Fold the dough, with your hands, into itself until the flour is fully incorporated into the batter. Form it into a ball. Divide the dough in halves and wrap each tightly in plastic wrap. Refrigerate. Step4 The filling : Step5 Cut the Chiquita bananas in pieces and add sugar, all-purpose flour, orange zest, ginger and cinnamon. Grease a springform with butter. Carefully place the dough into the springform and make sure it’s smooth. Spoon the Chiquita banana-filling into the crust. Step6 The caramel : Step7 Preheat a medium pan and heat granulated sugar. Stir with a high heat resistant spatula constantly, otherwise it will burn, into a thick brown liquid. Add the salted butter once the sugar is completely melted. Stir the butter into the caramel until melted, for approx. 2 minutes. Drop the heavy cream, very slow, while stirring. Allow the mixture to boil for 1 minute. When it boils, it will rise. Remove the pan from heat and let it cool down before using. Step8 The pie : Step9 Add ½ cup of caramel on top of the Chiquita banana filling. Stick the pie in the refrigerator. Roll the other dough into a circle as big as the springform pan. Use a sharp knife for cutting strips. Get the pie out the refrigerator and weave the pie dough strips over and under one another to create the look as in the picture. Press the edges of the strips into the pie crust to seal. Brush the top of the pie crust lightly with the egg and sprinkle cinnamon. Bake the pie in the oven for 20 minutes. Lower the heat to 347 °F and bake for another 30-35 minutes. Check the pie frequently. If the edges brown too quickly, place a pie crust shield on top of it. Let the pie cool down before eating. Drizzle the rest of the caramel on top. Ingredients for servings METRIC IMPERIAL 21/2 cups all purpose flour 1 cup butter 1 tsp fine salt 1/2 cup ice-cold water 7 0.5 Chiquita bananas cup table sugar 1/4 tsp all purpose flour 2 cinnamon 1/2 tsp ground ginger 1 tbsp orange zest 1 cup table sugar 6 tbsp salted butter 1/2 cup heavy cream Nutritional values per portion Calories 510 Fat 25.9 g Saturates 16.5 g Carbohydrate 62.5 g Sugars 38.5 g Fibre 2.7 g Do you want to rate this recipe? Average rating 4 / 5. Vote count: 38 PRINT DOWNLOAD Save PIN SHARE Similar recipes View all the recipes CAKES & DESSERTS FESTIVE CUISINE Easy Thanksgiving Pie with Chiquita Banana 40 min 4.8 (25) CAKES & DESSERTS FESTIVE CUISINE Homemade Thanksgiving Dessert with Chiquita Banana 50 min 4.7 (40) CAKES & DESSERTS HALLOWEEN Halloween Pumpkin Pie with Chiquita Banana 80 min 4 (24) CAKES & DESSERTS HALLOWEEN Easy Halloween Pumpkin Pie with Chiquita Banana 100 min 4.8 (36) join us! Personalized recipe selections: Access to advanced filters, rate recipes, save your favorites in your personal banana space. Privileged access to special giveaways and contests. Setup your diet preferences and save your most liked lifestyle articles. Join Login Contact us Privacy Policy Tax Policy Supply Chain Careers Visit Chiquitabrands.com Chiquita website use cookies: to personalize content and ads, to provide social media features and to analyze our traffic. If you agree to continue to use this site we will assume that you are happy with it.I agreeNoPrivacy Policy