Bananas Foster Cream Pie

Name: Bananas Foster Cream Pie
Cuisine: American
Ingredients: 1 fully baked and cooled piecrust; • For the infused milk; o 3 to 4 medium ripe bananas; o 2-3/4 cups whole milk; • For the banana layer; o 3 medium ripe bananas; o 2 Tbs. unsalted butter cut into 6 pieces; o 1/3 cup brown sugar; o 3 Tbs dark rum; o Pinch table salt; • For the filling; o 1/2 cup (3-1/2 oz.) granulated sugar; o 1/4 cup (1-1/8 oz.) cornstarch, sifted; o 1/4 tsp table salt; o 2-2/3 cups infused milk (see above); o 4 large egg yolks; o 3 Tbs unsalted butter, cut into 8 small pieces,; o at room temperature; o 2 tsp. pure vanilla extract; • For the topping; o 1 cup heavy cream; o 2/3 cup mascarpone; o 1/3 cup brown sugar; o 2 Tbs. dark rum; o Pinch table salt; o Sliced bananas, for garnish (optional)

21 steps

Pie Doctor again. Talking to a friend, he said how much he likes Bananas Foster. It got me thinking about making a Bananas Foster Pie. And guess what? I found a great recipe by Abby Dodge in Fine Cooking (www.finecooking.com). It wasn't hard to make, just time consuming because of all the layers. But oh so good! Here's the recipe for you to try.

Updated at: Thu, 17 Aug 2023 11:26:17 GMT

Ingredients

0 servings

Instructions

Step 1

Make the infused milk

Step 2

Cut the peeled bananas into 1/2- to 3/4-inch pieces and put them in a medium saucepan along with the milk. Bring to a simmer over medium heat, stirring frequently.

Step 3

Slide the pan off the heat, cover, and let the mixture steep for at least 20 minutes or up to 2 hours.

Step 4

After steeping, pour the banana-milk mixture through a sieve and save the infused milk for the custard filling.

Step 5

Make the banana layer Cut the peeled bananas lengthwise and then crosswise into 1/2- to 3/4-inch pieces.

Step 6

Put the butter in a skillet and cook over medium heat until bubbling.

Step 7

Add the brown sugar and stir until dissolved.

Step 8

Add the banana pieces, and sprinkle with the rum and salt.

Step 9

Increase the heat to medium high and cook until the bananas are soft, and the juices are reduced and thick, 5 to 6 minutes. Allow to cool.

Step 10

Make the custard filling

Step 11

Put the sugar, cornstarch, and salt in the saucepan and whisk until well blended.

Step 12

Add 2/3 cup of the infused milk and whisk until the mixture is smooth. Whisk in the egg yolks (or whole eggs, if using), and then the remaining milk.

Step 13

Set the pan over medium-high heat and cook, stirring with a whisk, until the mixture comes to a full boil. Reduce the heat to medium and, whisking constantly, boil for 1 minute, then slide the pan off the heat.

Step 14

Add the butter and vanilla and stir until the butter melts and the pudding is smooth.

Step 15

Spread the cooled banana mixture evenly into the bottom of the baked and cooled piecrust.

Step 16

Spread the custard filling into the piecrust on top of the banana layer and refrigerate until chilled and firm.

Step 17

Make the topping

Step 18

Put the heavy cream, mascarpone, brown sugar, rum, and salt in the bowl of a stand mixer fitted with the whisk attachment.

Step 19

Beat on low speed until smooth, then increase the speed to high and beat until the cream is thick and holds firm peaks.

Step 20

Spread the whipped topping over the custard filling, leaving the center slightly domed along with lots of swirls and peaks. Arrange banana slices on top of the whipped cream, if you like.

Step 21

Refrigerate until serving.