Bananas Foster Pie

Bananas Foster pie

I have a love, hate relationship with fire. It all started in my high school chemistry lab class with my nemesis the Bunsen burner. Try saying the words Bunsen burner dramatically because that is how our relationship was. Each day I would attempt to get a spark to light the burner and invariably I could never get the darn thing to spark. (It reminds me of some relationships I had with boys during that time!)

Anyway, every day I would leave the gas on too long before I produced a spark and the whole thing would blow up in my face. Not only did I singe the hair on my arms but I also singed my long blonde hair. I know the guys in my class were watching me, saying to themselves, “Wait for it, wait for it” because I could hear them snickering behind my back!

Since that time I haven’t had much luck when it comes to foods you set on fire. Take for example, bananas foster. I have learned that if you turn the exhaust fan on before you light the alcohol, flames will shoot 2 feet up in the air. For an even better show you can catch the whole pan on fire if you leave the gas burner on when you light the alcohol.
I now use the, “light the fire and jump back” technique!

This pie is tastes like bananas foster meets banana pudding. I thought making a cute name for the pie combining the two names but bananas fosting and bananas pudder didn’t sound very appealing.

As always, you can access all my recipes and get a notification of new recipes if you follow me on my blog Happy cooking!

Bananas Foster Pie

1 tablespoon dark rum
1 tablespoon banana liquor
3 Tablespoons unsalted butter
1/2 cup light brown sugar
1/4 teaspoon ground cinnamon
3 bananas, halved lengthwise then cut in half
1 teaspoon cornstarch
1 teaspoon water
1- 9 ounce graham cracker or vanilla wafer pie crust
Garnish: 1 sliced banana

Warm rum and banana liquor in a small saucepan over low heat. After mixture is warm turn heat off and move the saucepan to the kitchen countertop with an oven mitt under the pan. Ignite alcohol with a lighter that is at least 12 inches long. The flames will die down after the alcohol burns off.

Meanwhile, combine butter, brown sugar and cinnamon in a medium skillet over medium heat. Cook, stirring constantly for about 3 minutes or until the sugar dissolves. Mix the cornstarch and water together to make a slurry. Add to the hot mixture and stir until it thickens slightly. (This will prevent the pie from weeping when cut). Add the bananas and cook for about 2 minutes or until the bananas just begin to soften. Add the rum mixture and stir to combine. Pour the bananas and sauce into the crust. Set crust aside while you make the custard filling. Save the plastic cover on the crust to use as a lid.

Custard Filling

3/4 cup granulated sugar
5 tablespoons cornstarch
5 egg yolks
1 cup 2% milk
1/4 teaspoon iodized salt
2 cups half and half
2 tablespoons unsalted butter, melted
1 tablespoon real vanilla extract

Mix sugar and cornstarch in a double boiler or a medium saucepan. Add egg yolks, salt, and milk. Stir with a wire whisk making sure to get in the corners of the pan and get all the dry ingredients wet. Whisk in the half and half. Change from a whisk to a rubber spatula. Cook over medium heat stirring constantly, including the bottom corners of the pan, to prevent scorching.

Cook until mixture thickens then cook one minute more. Remove from heat and add butter and vanilla. Pour on top of bananas foster mixture in the crust. Cover with plastic wrap making sure the plastic wrap is touching the filling. This will prevent a skin from forming on the custard. Refrigerate 4 to 6 hours until filling sets up and is cold. Top filling with whipped cream and garnish with banana slices.

Whipped Cream

2 cups whipping cream
1/2 to 2/3 cup powdered sugar

In the bowl of a mixer fitted with wire whisk beaters, place whipping cream and powdered sugar. Turn mixer on low speed and mix ingredients. Scrape sides of bowl with a rubber spatula. Taste for sweetness. Turn mixer on high and beat until peaks form. Gently spoon whipped cream on top of custard filling. Refrigerate until ready to serve using the plastic cover of the graham cracker crust as a lid.

Published in The News and Neighbor on April 27, 2016

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