Obviously while in Florida last weekend I got my hands on some key lime pie. But I failed to continue the dessert segment of my vacation when it came to getting a slice of banana foster pie. I saw it on the menu of the restaurant called Acme one evening, and was saving a portion of my belly for it. But when it came time to order dessert, the waitress informed us that they ran out. The horror! And of course no other restaurant in the vicinity carried the pie.
But here I am to rescue my unsatisfied craving, in my own kitchen! And I even got to have it for Breakfast, double awesome. Although absolutely delicious, unfortunately my pie was a constructive disaster. It looked so pretty with the whipped cream on top with the little sprinkles of cinnamon.
Then I cut it, and it turned into banana foster pudding. How does one solve this unsightly (yet delicious) mess?
Oh yea that’s right, eat it all – disposing of the evidence O:-).
Either “chill” meant put it in the freezer instead of the fridge, or I didn’t cook the cream filling enough. Oh well, I still look forward to another slice.
1-1/4 cup graham cracker crumbs
1/4 cup dark brown sugar
1/4 cup unsalted butter, melted
3 Tbsp unsalted butter
1/3 cup dark brown sugar, loosely packed
2 Tbsp cream
2 Tbsp dark rum
2-3 bananas sliced (enough to cover bottom of pie)
2-1/2 cups milk, 2% or higher
1/2 cup sugar
1/4 cup cornstarch
1/4 tsp cinnamon
1/4 tsp all-spice
1/8 tsp salt
1 vanilla bean, scraped
2 eggs + 1 yolk
2 Tbsp unsalted butter
1/2 tsp dry gelatin
1 Tbsp water, room temperature
2 cups heavy cream
1 tsp vanilla extract
2 Tbsp sugar
Cinnamon for dusting
- Heat the oven to 350 degrees.
- 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 scrapings, 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. 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.
- Watch it disappear!
Source: Adapted slightly from Evil Shenanigans