Banana Foster Cream Pie The Spiffy Cookie
A simple dessert with classic Bananas Foster flavors. Garnish this creamy pie with sliced bananas and caramel drizzle. Graham Cracker Crust: HEAT oven to 350°F. MIX 1 1/2 cups (4 oz.) graham cracker crumbs and 1/4 cup sugar in medium bowl. ADD 1/3 cup room temperature butter; mix until thoroughly blended. PRESS crumb mixture evenly and firmly.
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Remove the pan from heat and pour the rum over the bananas and sauce. Using a long lighter, ignite the rum. Gently shake or swirl the sauce around until the flames burn out, about 30 seconds. The flames will burn blue and can sometimes be very subtle. Spoon warm bananas and sauce over ice cream and serve immediately.
Recipe Info Bananas Foster Cream Cheese Pie
Preheat oven to 350°. On a lightly floured surface, roll dough to ¼-inch thickness. Fit dough in the bottom and up sides of a 9-inch deep-dish pie plate. Trim and crimp as desired. Prick dough with a fork; line with parchment paper, and fill with pie weights. Bake until golden brown, 35 to 40 minutes.
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Let cool completely. Spread the softened ice cream evenly over the cooled crust. Freeze until firm, 3 to 4 hours or overnight. Just before serving, melt the butter in a large skillet over medium heat. Brown the butter before stirring in the brown sugar, cinnamon, and rum. Add the bananas and heat through.
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Make Banana Foster Sauce. When it's time to take the pie out of the freezer, make the banana foster sauce first. In a pan melt butter on medium heat. Once the butter melts, add brown sugar, maple syrup, cinnamon powder, vanilla extract and imitation rum extract. Mix till sugar dissolves and mixture becomes smooth.
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Cool completely, about 30 minutes. In medium bowl, toss banana slices with 3 tablespoons of the sauce until coated. Layer bananas in bottom of cooled baked shell. In large bowl, beat milk and pudding mix with wire whisk 2 minutes or until thickened. In small bowl, beat whipping cream with electric mixer on high until stiff peaks form.
Bananas Foster Pie recipe from
How To Make bananas foster cream pie. 1. To make the bananas foster, melt the butter in a saute pan. Add the sliced bananas and cook for 2 minutes. 2. Add the brown sugar, vanilla, and cinnamon. Cook for an additional 2 minutes. 3. Turn off the heat and add the rum.
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Preheat oven to 350°F. Working on a well-floured surface, roll pie dough into a 12" circle. Transfer pie dough into a 9" deep pie pan and gently press dough into the bottom and up the sides. Fold excess dough under itself and use 2 fingers to crimp the edges. Refrigerate dough for at least 15 minutes.
FileBanana cream pie with whipped cream, September 2009.jpg
Preheat oven to 350°. On a lightly floured surface, roll dough to ¼-inch thickness. Fit dough in the bottom and up sides of a 9-inch deep-dish pie plate. Trim and crimp as desired. Prick dough with a fork; line with parchment paper, and fill with pie weights. Bake until golden brown, 35 to 40 minutes.
Dessert HoldingsDessert Holdings Bananas Foster Pie Lawler's Desserts
[recipe title="Bananas Foster Cream Pie" servings="8-10″ cooktime="7 hours including cooling the crust and chilling time" difficulty="moderate" description="This pie is a celebration of bananas with a layer of bananas foster underneath a banana-vanilla custard, topped with rum whipped cream."] [recipe-ingredients] For the Crust
Gluten Free Bananas Foster Cream Pie
In a large saute pan, melt the butter. Stir in the brown sugar and cinnamon. Add the bananas and baste them with the syrup for 2 minutes. Pull the saute pan off the burner. Carefully add the banana liqueur and rum. Place the pan back on the stove and shake the pan a couple of times. The pan should flame, if not, ignite the pan with a long match.
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Beat the egg yolks in a large mixing bowl. Add the cream mixture about 1/4 cup at a time to the beaten eggs, whisking well after each addition. Pour the mixture back into the saucepan, and cook, stirring, over medium heat until the mixture becomes thick enough to lightly coat the back of a spoon, 2 to 3 minutes. Do not boil.
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Step 2. Heat 4 Tbsp. unsalted butter, cut into pieces, ¼ cup (packed; 50 g) dark brown sugar, ½ tsp. ground cinnamon, and ¼ tsp. ground cardamom in a medium skillet over medium-high, whisking.
Bananas Foster Cream Pie Margot Dreams of Baking
Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the peanut butter, rum and vanilla. Slice bananas into the crust; pour filling over top. Refrigerate for 3 hours or until set.
Banana Foster Cream Pie
Press mixture into the bottom and up 1/3rd of the side of a 9-inch springform pan. Refrigerate for 1 hour. Once chilled, pour in the pudding and chill in fridge. Melt butter in a skillet on low. Add sugar and cook until dissolved. Add in sliced bananas and cook just a few minutes to soften and coat bananas. Pour on top of pie.
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In a medium sauce pan over medium heat, combine half and half, six tbsp of measured sugar and salt. Bring to simmer, stirring occassionally (till sugar is disolved). Keep on heat while making the yolk mixture. In a small bowl, whisk egg yolk together till smooth. Add remaining sugar and whisk till combined. In another small bowl, whisk together.
