Bananas Foster Creme Pie
Banana’s Foster Cream Pie
Photos and Recipe Reprinted with Permission by
This is such a smart recipe. Take a classic dessert like Bananas Foster and turn it into a creme pie. The writers of www.evilshenanigans.com came up with this on a whim and I bet it will become a classic of its own.
Here is the recipe, in her own words:
Yield 1-9″ Pie
1 1/4 cup graham cracker crumbs
1/4 cup light brown sugar
1/4 cup unsalted butter, melted
3 tablespoons unsalted butter
1/3 cup light brown sugar, loosely packed
2 tablespoons cream
2 tablespoons dark rum
2-3 bananas sliced
2 1/2 cups milk, 2% or higher
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon all-spice
1/8 teaspoon salt
1 teaspoon vanilla bean paste
1 egg yolk
2 tablespoons unsalted butter
2 cups heavy cream
1/2 teaspoon dry gelatin
1 tablespoon water, room temperature
1 teaspoon vanilla
2 tablespoons sugar
Cinnamon for dusting
Heat the oven to 350 F.
In a bowl mix the brown sugar, graham cracker crumbs and melted butter until well mixed. Pour into a 9″ pie plate and press it evenly into the pan.
Bake for 10 minutes. Allow to cool while you prepare the caramel.
In a small skillet melt the butter and brown sugar over medium low heat. Allow it to come to a boil, turn the heat down to low and cook for 30 seconds.
Remove the pan from the heat and stir in the cream and rum. Allow to cool slightly.
Slice two to three bananas and layer the slices on the bottom of the pie crust.
Pour the caramel evenly over the bananas. Allow to cool at room temperature while you prepare the custard.
In a heavy saucepan combine the sugar, cornstarch, salt, vanilla bean paste, and spices. Pour over the milk and mix well. In a separate bowl mix the eggs and egg yolk well. Pour it into the milk mixture and whisk until well combined.
Cook over medium heat until the mixture comes to a simmer. Cook for 30 seconds then remove from heat.
Strain the mixture into a large bowl, then whisk in the butter.
Pour the custard over the bananas and caramel. Cover with plastic wrap, making sure it is pressed directly against the custard to prevent a skin from forming. Chill for at least four hours, but overnight is better.
To finish the pie mix the dry gelatin with the water in a small microwave save bowl. Allow to bloom for two minutes. Once bloomed, heat in the microwave for 10 seconds. Stir and allow to come to room temperature.
In a large bowl add the cream. Mix on medium speed until it begins to develop large bubbles. Add the vanilla and increase the speed to medium high. Add the sugar and the cooled gelatin. Increase the speed to high and beat until it thickens and holds soft peaks. Spread the cream over the cooled pie and dust with cinnamon. Chill for thirty minutes before slicing and serving.
I did get this shot of the last slice in the pan, from across the room, before my brother ate it.