So, you know that little voice in your head—the one that tells you to go ahead and have that second doughnut? The one that tells you that a big ol caramel apple is basically a health food because of the apple component? That voice was talking to me. Big time.
I love dessert mashups. And I love making new pie flavors. Not that long ago I made a chocolate cream pie with a dulce de leche layer at the bottom. It was crazy rich, like something out of Willy Wonka’s chocolate factory. And rich is good. I’m definitely on team rich dessert.
So I was sitting and contemplating the fate of bananas foster. What happened to it? As far as desserts go, it’s pretty darn satisfying. And come on, it’s easy. But it just doesn’t seem to be around much anymore. I guess maybe it’s fallen out of fashion. You can’t blink without seeing something with the flavor of salted caramel, including ice cream. But personally, I wouldn’t say no to a bananas foster ice cream.
So I decided to bring together two wonderful desserts: bananas foster and the oft loved banana cream pie. I sort of felt like Dr Frankenstein while doing it. And it just dawns on me that after the pie was assembled I didn’t laugh and scream “It’s alive! It’s alive!!!!” I kind of missed out on a great moment there. Is it too late? Just give me a second. I’ll do it now.
This pie is for that real banana lover in your life. It’s also for the real rum lover. Because, of course, what is bananas foster without rum? And I love the flavor it gives to this pie. I feel like I should start belting out “Midnight at the Oasis” while taking each bite…I’m a little weird that way. 😀
Now, in the instructions I mention reserving some of the sweet, sweet bananas foster sauce and instead of putting it all in the bottom of the pie shell (your pie shell might absorb it, but of course that’s your call), I tell you to save it to pour a little over the top of each slice as you serve it. As you can see in the pictures, I didn’t do that. Why? Because I ate it. As Bugs Bunny would say, “That’s all, folks.” I need to learn how to conserve my sauce. 😀
I couldn’t help it! Like I said, that voice was talking to me.
Enjoy your trip to the land of pie!
- For crust:
- 1½ cups graham cracker crumbs
- ⅓ cup sugar
- 6 tbsp. melted unsalted butter
- For bananas foster:
- 3 ripe bananas, cut into slices
- 4 tbsp. unsalted butter
- ⅔ cup brown sugar
- 3 tbsp. rum
- 1 tsp. vanilla extract
- ½ tsp. cinnamon
- For custard layer:
- ½ cup plus 2 tbsp. sugar
- ¼ cup cornstarch
- ⅛ tbsp salt
- ½ cup heavy cream
- 5 large egg yolks, beaten
- 2 cups whole milk
- 2 tsp. vanilla extract
- 2 tbsp. unsalted butter
- For topping:
- 1 cup heavy cream
- 2 tbsp. powdered sugar
- ½ tsp. vanilla extract or rum
- To make the graham cracker crust, preheat oven to 350 degrees F. Spray a nine inch pie pan with cooking spray.
- In a medium bowl mix the graham cracker crumbs, sugar, and melted butter until incorporated.
- Pat into the pie pan and bake for 10-12 minutes, until slightly brown. Set aside to cool.
- To make the bananas foster layer, in a skillet over medium heat, melt the butter.
- Add in the brown sugar, rum, vanilla, and cinnamon.
- When this starts to bubble, put the bananas in the pan and let them cook for 1-2 minutes.
- Take off the heat and let sit for about five minutes, allowing the sauce to thicken slightly. Scoop out about a half cup of the sauce and store in the refrigerator in order to drizzle it over individual slices of the pie.
- Place the bananas foster into the pie shell and refrigerate while you are making the next layer.
- To make the custard layer, whisk the sugar, cornstarch, and salt together in a medium saucepan.
- Whisk in the heavy cream, egg yolks, and milk until smooth.
- Bring this to a simmer over medium low heat, whisking constantly, until the mixture thickens, about 8 minutes.
- Remove the pan from heat and stir in the butter and vanilla.
- Let the custard cool for for five minutes, stirring often.
- Pour the custard over the bananas foster layer.
- Place a piece of plastic wrap directly onto the surface of the custard and refrigerate the pie for at least three hours.
- To make the topping, mix heavy whipping cream, sugar and vanilla OR rum in the bowl of an electric mixer fitted with the whisk attachment. Beat until soft peaks form.
- Spread the whipped cream over the custard and serve each slice with reserved bananas foster sauce.
- This pie is best eaten within the first day or two.