The Pioneer Woman Tasty Kitchen
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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

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Level: Easy

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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

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Avatar 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

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Avatar 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?

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