The Pioneer Woman Tasty Kitchen
Profile Photo

Bananas Foster Cream Pie

3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Don’t be intimidated by the number steps in this recipe. It’s really easy to make and very delish! People will be asking for seconds, even ask for the recipe!

Ingredients

  • 1 whole 9"inch Pastry Pie Shell
  • 2 Tablespoons Butter, Unsalted
  • 3 whole Bananas, Peeled And Sliced
  • 1 cup Light Brown Sugar
  • 1 teaspoon Vanilla Extract
  • ½ teaspoons Cinnamon
  • 1-½ Tablespoon Dark Rum
  • ½ cups Walnuts, Chopped
  • 2 cups Half-and-half
  • ½ cups Sugar
  • 1 pinch Salt
  • 5 whole Egg Yolks, Room Temp
  • 3 Tablespoons Cornstarch
  • ½ teaspoons Water
  • 4 Tablespoons Butter (cold, Unsalted And Sliced Into 4)
  • 1-½ teaspoon Vanilla Extract

Preparation

Bake pie shell according to package instructions then remove from the oven and set aside to cool.

Melt butter in a saute pan over low heat then add banana slices and cook for a minute to two minutes (do not overcook or the bananas will cook down).

Add brown sugar, vanilla and cinnamon, stirring for two minutes (this avoids cooking down of bananas). Turn off heat, add rum and walnuts. Stir and cool. (It will thicken as it cools).

For the cream layer:

In a medium saucepan over medium heat, combine half-and-half, six tablespoons (from the 1/2 cup of) sugar and salt. Bring to a simmer, stirring occasionally (till sugar is dissolved). Keep on low heat while making the yolk mixture.

In a small bowl, whisk egg yolks together till smooth. Add remaining sugar and whisk till combined. Set aside.

In another small bowl, whisk together cornstarch and 1/2 teaspoon of water till fully blended. Add cornstarch to yolk mixture, whisking till fully blended.

Take the half-and-half mixture and pour some of it very slowly (just a little) into the yolk mixture whisking fast (too much and fast could cook the eggs!).

Pour the yolk mixture back into the pan with the remaining half-and-half mixture and continue to cook over medium heat. Whisk constantly until mixture is thickened and glossy. Remove from heat and stir in butter slices and vanilla extract until fully blended.

Strain cream through a fine mesh strainer into a medium bowl. Make sure that you push it all thoroughly and maybe even do it twice to remove any lumps. Cover the top of the custard mixture with plastic wrap (prevents from skin-forming) and let it cool to room temp.

For the pie assembly:

Pour Bananas Foster into the cooled pastry shell.
Next,take electric mixer on medium speed to pastry cream to make it creamier to pudding-like consistency and spread the cooled pastry cream over the bananas Foster.

Place plastic wrap on pastry cream top and chill in refridgerator.

When ready to serve, remove plastic wrap and decorate the top. You can garnish with whipped topping/whipped cream, sprinkles, chopped nuts, dried banana chips, or something else if like.

* I highly recommend using Rich’s Bettercreme or Rich’s Whipped Topping and a very good-quality caramel sauce to complement the pie!

One Comment

You must be logged in to post a comment.

Profile photo of WickedCreations

WickedCreations on 5.7.2013

Since a poster had altitude issues with this pie, if you are in an area of high altitude, I would add tapicoa starch to thicken up the Banana Foster’s sauce. Hope this helps!

One Review

You must be logged in to post a review.

Profile photo of greeleygirl

greeleygirl on 3.10.2013

So, this pie….so, so good taste-wise! Loved that part of it! But, it was absolute soup. My cream layer set up ok, the bananas foster layer never did, and it kept the whole thing liquidy. Like, eat with a spoon liquidy. I followed the recipe exactly, hoped it would set more in the fridge overnight, but it remained soup. Any suggestions?? I’d love to make this again, it truly tasted amazing. Maybe I need to play around with trying to thicken the foster part with cornstarch?

Related Recipes

Chocolate Almond Pillow Cookies
Profile Photo by Oat&Sesame in Desserts
Chocolate Almond Pillow Cookies have a secret to reveal. Inside these...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 36 Level: Easy


Festive Vegan Grain-Free Cranberry Cookies with a Vanilla Drizzle
Profile Photo by Dr. Jennifer Weinberg MD MPH MBE in Desserts
Delicious festive cookies without grains, gluten, egg, nuts or dairy!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Pecan Pie in a Mug
Profile Photo by Sam | Ahead of Thyme in Desserts
In the mood for good old-fashioned pecan pie, but don't want...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Intermediate


No-Bake Cookies
Profile Photo by Sugar + Salt in Desserts
One bowl and 30 minutes is all you need for these...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 36 Level: Easy


Bakery Style Salted Caramel Cookies
Profile Photo by Marty Boyd in Desserts
Baked salted caramel chip cookies that are slightly crisp and chewy...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy