Banana Cream Pie with Caramel Fudge

Want to try out another recipe for Father’s day? Here’s The Maya Kitchen’s take on one of my favorite pies.

Banana Cream Pie with Caramel Fudge copy


1 pack                 MAYA Complete “Quick n’ Easy” Hotcake Mix 200g
1 tablespoon     cocoa powder
4 tablespoons   water

1/4 cup               sugar
3 tablespoons    MAYA Cornstarch
1 1/2 cups          evaporated milk
1 piece                egg yolk, slightly beaten
1 tablespoon     butter
1/2 teaspoon    vanilla
3 pieces              ripe banana (lacatan), sliced into rounds

Caramel Fudge:
1 cup                  whipping cream
2 tablespoons       powdered sugar
3/4 cup               sugar
1/2 cup               softened butter

Preheat oven at 400°F/ 205°C.

Combine MAYA Complete Hotcake Mix with cocoa powder. Add water, one tablespoon at a time, enough to form a ball of dough. Roll out to 9-inch pie plate. Bake until golden brown. Cool. Prepare filling. Combine sugar and cornstarch. Gradually stir in evaporated milk. Cook over double broiler stirring constantly until mixture thickens. Remove from heat. Gradually stir half of the mixture into the beaten egg yolk. Put back in saucepan and blend. Cook until mixture coats spoon. Blend in butter and vanilla.  Cool.

In a bowl, whip half of the cream with powdered sugar until stiff. Chill. In a saucepan, caramelize sugar in low heat then add butter and remaining all purpose cream.

To assemble: Layer half of banana into pie plate – pour the filling. Arrange remaining half of banana and cover and drizzle caramel fudge. Decorate with whipped cream if desired.


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