Banana Cream Pie with Caramel Fudge

Banana Cream Pie with Caramel Fudge

Course Dessert
Cuisine American
Servings 8 servings



  • 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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