Bananas Foster in Cream Pie Form? Yes, and It’s Even Better Than It Sounds

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1. For Pecan Cookie Crust, in a medium bowl stir together crumbs and 1/4 tsp. salt. Stir in melted butter. The mixture should hold together when pinches. Press mixture over the bottom and up side of a 9-inch pie plate; chill 15 minutes. Preheat oven to 325°F. Bake crust until golden, 10 to 12 minutes. Don’t overbake. Crust will feel soft but will continue to firm up as it cools. Cool completely.

2. For Bananas Foster Sauce, in a heavy 1-qt. saucepan combine butter, brown sugar, cinnamon and a generous pinch of salt. Cook over medium-low until bubbly around edge, about 5 minutes. Whisk in rum and cream; cook until slightly thickened, 1 to 2 minutes more. Transfer to a heat-resistant bowl. Reserve 1/4 cup for pastry cream.

3. For Brown Sugar Pastry Cream, in a bowl stir together granulated sugar, flour, and cornstarch. Add egg yolks. Beat with a mixer on medium until thick and pale yellow. In a large saucepan combine milk and brown sugar; bring to a simmer over medium-high. Remove from heat and pour 1/4 cup of the hot milk mixture into the egg mixture. Beat on low to combine. Pour the remaining milk mixture into egg mixture, beating to combine. Pour custard mixture into saucepan. Cook over medium-low, whisking and scraping side of pan constantly, until thickened and bubbly, 10 to 12 minutes. Cook and stir until mixture reaches a pudding-like consistency, 2 minutes more. Remove from heat. Stir in vanilla and the reserved 1/4 cup sauce. Strain cream mixture through a fine-mesh sieve into a heat-resistant bowl.

4. To assemble, using a small spatula, spread a 1/4-inch-thick layer of pastry cream over the bottom of piecrust. Arrange half of the diagonal banana slices over pastry cream. Top with half of the remaining pastry cream, spreading evenly. Top with the remaining sliced bananas. Spread the remaining pastry cream over top. Cover with plastic wrap pressed directly on surface of the pastry cream. Chill pie at least 2 hours before serving. Cover and chill sauce until ready to serve.

   Test Kitchen Tip: Just ripe/firm bananas are best for layering and a quick brush with fresh lemon juice will inhibit browning.

5. For Whipped Cream, in a chilled medium bowl, combine heavy cream, sour cream, and powdered sugar. Beat with a mixer on medium until thickened. Add rum and vanilla. Beat until stiff peaks form (tips stand straight). Take care not to overbeat. Cover and chill until ready to serve.

   Test Kitchen Tip: Adding sour cream to the whipped cream is a nod to the classic Southern pairing of bananas and sour cream; it also helps stabilize the cream.

6. For Bruleed Bananas, line a baking sheet with foil. Arrange banana quarters flat side up on prepared baking sheet. Sprinkle a thin, even layer of sugar (1 1/2 tsp. per piece) on bananas. Use a kitchen torch to caramelize the sugar. (Or place under the broiler 4 to 5 inches from the heat until sugar melts and starts to bubble, 2 minutes.)

7. Spread whipped cream over pie. Arrange bruleed bananas around edge. Drizzle some sauce over top. Serve additional sauce on the side.

Nutrition Facts (per serving)

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.