Search Results for: banana cream pie

Back To School Cookie Tradition

Sep 09, 2013

I realize that most kids have been back to school for a few weeks now, but for the New York City kiddos, they just returned to the classroom this week! Back to school has been on my mind and I’ve purposely been strolling down the aisles full of pencils, notebooks, and trapper keepers just for the sake of taking it all in. Growing up I always looked forward to the first day of school and particularly the fresh batch of cookies that I would come home to. My mom started a family tradition of always making homemade cookies on the first day of school. She would even send a box of fresh cookies when I was in college! I think it’s the perfect time to kick of cookie baking season and I’ve got a few recipes to hopefully spark your tastebuds.



I love these chocolate chip cookies. I tested them over and over again to finally get the right texture of chewy meets crispy and they’ve become a staple around here ever since.


Get the recipe for my  Chocolate Chip Cookies here. 



This crazy cookie was developed for an “Unexpected Desserts” episode where I was tasked to come up with a fruit and vegetable cookie. It’s a carrot cookie with an orange buttercream and they are crazy delicious. A nice cake-y cookie that reminds me of a whoopie pie in a sense. The buttercream is also a classic recipe that I’m constantly using to create variations with. This time around I simply made my recipe and added a little orange zest, and boy does that zest go a long way!


Get the recipe for my Carrot Cookies with Orange Buttercream Icing here.





Finally, my Banana Chocolate Chip Cookies are another family favorite that come from my sweet Grandma Karen. She’s been making these for years and I have so many fond memories that include these cookies. She always makes them for the holidays and I simply can’t get enough. They are her signature and they type of recipe that any family would be proud to claim. These are the cookies I’ll be making this week – that chocolate chip banana combo has me salivating as I type!


Get the recipe for my Banana Chocolate Chip Cookies here. 

Permalink | Posted in: Cookies

Banana Caramel Cream Pie

Nov 04, 2012

YIELD: 8 servings




1 (9-inch) Perfect Pie Dough, recipe follows, baked and cooled


1/2 cup sugar
1/3 teaspoon salt
2 tablespoons cornstarch
1 tablespoon flour
2 1/2 cups whole milk
2 egg yolks
1 tablespoon butter
1 teaspoon pure vanilla extract, or 1 vanilla bean, split in half lengthwise and seeds scraped
1/2 recipe Salted Caramel Sauce, recipe follows
3 bananas, sliced


1 cup fresh whipped cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract


1 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1 1/2 sticks unsalted butter, cut into small pieces, chilled or frozen
4 to 6 tablespoons ice cold water


1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 1/2 tablespoons unsalted butter
Gray sea salt, crushed, or kosher salt




In a heavy-bottomed medium saucepan, mix together the sugar, salt, cornstarch, and flour. Over medium-low heat, slowly whisk in the milk.
In a separate mixing bowl, beat the egg yolks. Once the pastry cream starts to boil, transfer 1/2 cup of the pastry cream to the egg yolks and whisk to temper. Return the mixture to the saucepan. Continue whisking until the mixture coats the back of a spoon and is smooth and thick. Strain.
Remove from the heat and stir in the butter, and vanilla. Stir in 1 cup sliced bananas. Allow the mixture to cool.
Stir the custard to loosen, if necessary. Cover the bottom of the prepared crust with more sliced bananas and drizzle with 1/4 cup Salted Caramel Sauce. Top with half of the sliced bananas, then 1 cup custard, covering the bananas completely. Repeat layering with the remaining bananas and the remaining custard. Chill the banana cream pie until the filling is set, about 2 hours.


For the topping:

In a medium bowl, whip the cream until soft peaks form. Add the sugar, and vanilla and whip until stiff peaks form.

Top the chilled pie with the fresh whipped cream. Drizzle with additional caramel sauce, just before serving.

For the Perfect Pie Dough:

Preheat the oven to 425 degrees F.
In a mixing bowl, mix together the flour, sugar, salt and vanilla; cut or work the butter into the flour mixture with your fingers or a cold pastry cutter until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.


Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Wrap the dough in plastic wrap, flatten and refrigerate for at least 15 minutes.
Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
Bake the pie crust until the edges are brown and golden, about 15 minutes. Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.
Yield: 1 (9-inch) pie crust

To make the salted caramel sauce:
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
Remove from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt, to taste. Transfer the caramel to a dish and cool.


Cook’s Note: This recipe will last in the refrigerator for up to 2 weeks. Reheat before serving.
Yield: 1 1/2 cups sauce


To print this recipe and read reviews, click here.

Permalink | Posted in: Desserts


Nov 19, 2010

Tomorrow’s episode of Kelsey’s Essentials is all about pie. (how fitting for next week!) I tackle all of the basics when it comes to pie including making a perfect no-fail pie crust. I’ll also whip up my favorite Banana Cream Pie and a Rustic Peach Pie with a free form crust. I’ve had Banana Cream Pie in place of a birthday cake for as long as I can remember and if I’m ever asked what my favorite thing to eat is…there is no hesitation.

The recipe I share on the show is straight from Grandma Karen’s recipe files and it is incredible. Just to make things interesting, I added my own personal touch with a salted caramel sauce. For the record, the best banana cream pie that I’ve ever had lives at a quaint restaurant in Northern Utah called Maddox Ranch House. It is life changing and I would rather have their original recipe than win the lottery.

The other pie I’m making on the show tomorrow is a rustic pie also known as a gallette. This is an awesome way to make a pie and you don’t even need a pie plate to bake it in. Basically you roll out your dough in a large circle, put your filling in the center topped off with a few pats of butter, and overlap the folds the crust over the filling. Finish it off with an egg wash and a sprinkling of raw sugar and pop it in the oven. They look so beautiful and it’s almost impossible to mess this one up. Plus, if it doesn’t look perfect it doesn’t matter because it’s supposed to be rustic. One very valuable lesson I once learned in the kitchen was to call anything that doesn’t look perfect, rustic. You will have everyone fooled.

Because I like all of you who read this humble blog so much, here’s a recipe that is a variation of the Rustic Peach Pie that I make on the show. It’s the exact same process, just a different filling. Can you imagine how beautiful your Thanksgiving table would look with a variety of these rustic pies with different fillings. For now, enjoy this Apple Pear Pie.

Permalink | Posted in: Food For Thought