Caramel banana cream pie

Cool, rich and creamy, you will be astounded by how delicious a pie can be when the crusts is so incredibly easy to make. This is a show stopper. 


  • 40 Sweet and Salty Corners

  • 100g sugar

  • 125ml water

  • 125ml heavy cream

  • 28g butter

  • 2 bananas

  • 700ml vanilla pie filling

  • 250ml heavy cream


Spray a 9-inch pie dish with vegetable oil spray. Line the sides with whole Corners. Break the remainder and sprinkle them over the bottom of the pie dish. 

In a medium saucepan, stir together the sugar and water. Bring to a boil over medium-high heat and let cook until the sugar turns a deep amber. Stir in the 125ml heavy cream - be careful because it will bubble up and might splatter. Reduce the heat to low and stir until the caramel is smooth. 

Remove from heat and stir in the butter until completely melted and blended. Set aside to cool for 10 minutes.

Slice the bananas over the Corners crust.

Spoon the caramel over the bananas. Spoon the vanilla filling into the pie, smooth the top, cover with plastic wrap and refrigerate for at least 2 hours.

When ready to eat, whip the heavy cream until it is stiff. Cover the top of the pie with swirls of cream, cut and serve. 

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KT12 4HR

01932 267 470

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