Bananas Foster Cream Pie

Sometimes, when the stars align and the wind blows just right, I come up with something so good it shocks everyone, including me.

This pie is one such idea.  You see I had a party to attend for my mom.  She said, “Oh, just make whatever you like.  I’m sure it will be fine.”  Saying that to me can be dangerous because now I have a full license to experiment.  Sometimes the experiment turns out badly, and one day I may post some of my most grand failures, but sometimes it comes out perfect the first go around.  Like my White Chocolate Lime Cookies.

On my counter sat a bunch of pretty bananas that would be perfect for a banana cream pie.  A fine dessert, if a little boring.  What, I wondered, could I do to glam it up a little?   Well, bananas foster is pretty glam, with the hot caramel and rum.  How could I turn this into pie?   Well, I pulled out my pans, and turned up the culinary know-how, and came up with what is maybe the best pie I have ever made.  I’m not kidding.

This would be the spot in this post where I show you a glamour shot of the the sliced pie.  I fully intended to get a slice and take some shots of it, but my family demolished the pie before I could take a picture.  Seriously.

Banana’s Foster Cream Pie Yield 1-9″ Pie

Crust:

1 1/4 cup graham cracker crumbs

1/4 cup light brown sugar

1/4 cup unsalted butter, melted

Caramel Sauce:

3 tablespoons unsalted butter

1/3 cup light brown sugar, loosely packed

2 tablespoons cream

2 tablespoons dark rum

Filling:

2-3 bananas sliced

2 1/2 cups milk, 2% or higher

1/2 cup sugar

1/4 cup cornstarch

1/4 teaspoon cinnamon

1/4 teaspoon all-spice

1/8 teaspoon salt

1 teaspoon vanilla bean paste

2 eggs

1 egg yolk

2 tablespoons unsalted butter

Topping:

2 cups heavy cream

1/2 teaspoon dry gelatin

1 tablespoon water, room temperature

1 teaspoon vanilla

2 tablespoons sugar

Cinnamon for dusting

Heat the oven to 350 F.

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 paste, 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. 

Strain the mixture into a large bowl, then 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.

I did get this shot of the last slice in the pan, from across the room, before my brother ate it. 

Watch it disappear!