Bananas Foster Cream Pie

Bananas Foster Cream Pie

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Crust Ingredients

  • 1 C flour
  • ¾ tsp salt
  • 1/3 C cold butter, diced
  • 3-4 T cold water

Filling:

  • 5 LG egg yolks
  • 1/3 C cornstarch
  • 3 C half and half
  • 2/3 C Pioneer® Sugar
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 2 T butter
  • 2 LG bananas, peeled and thinly sliced
  • 1 C caramel ice cream topping
  • 1 T rum, optional
  • whipped cream

Directions

  1. Preheat oven to 375° F.
  2. Crust: Place the flour, salt, and butter in a large bowl. Cut butter into the flour with a pastry blender or fork. Sprinkle with 3-4 T cold water, and toss until the flour is moistened. Gather into a ball. Roll out on a floured cloth to a 12-inch circle. Place the crust into a pie tin and flute edges or use crust scraps to decorate it.
  3. Using a fork, pierce the dough all over, then line with parchment paper, overhanging the pie tin edges. Fill with dried beans or pie weights. Bake crust on lowest rack in oven until the dough looks dry and is barely golden, 12 to 15 minutes. Remove the parchment and weights. Continue baking till the crust is golden brown, 12 to 15 minutes more. Transfer to a rack and cool completely.
  4. Filling: In a small bowl, whisk the egg yolks until blended. In a medium saucepan, whisk together 1/2 cup half and half and the cornstarch. Stir in the remaining half and half, Pioneer® Sugar and salt. Heat over medium setting until thickened and creamy.
  5. Gradually whisk 1 cup of the hot filling into the egg yolks, then stir the yolk mixture back into the saucepan. Reduce heat to low, and cook 1 minute more. Remove from the heat and whisk in the vanilla and butter. Press a piece of plastic wrap directly onto the surface of the filling and pierce the plastic a few times with the knife tip to allow the steam to escape. Place the bowl in a larger bowl of ice water and let cool until lukewarm.
  6. While filling is cooling, place bananas, caramel ice cream topping, and rum into a small skillet, heat until bubbly. Remove from heat and let cool. Spread 3/4 of the banana mixture in the cooled pie crust. Chill the rest of the banana mixture until ready. Spread the filling on top. Chill at least 1 hour. Spread with the whipped cream, and arrange the remaining bananas on top. Drizzle with additional caramel topping, if desired.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.