Bananas Foster Cream Pie!

Bananas Foster Cream Pie

Featuring the flavors of vanilla, rum and bananas, this Bananas Foster Cream Pie is a fun twist on the classic New Orleans dessert!

5 from 3 votes

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Refrigeration Time: 9 hours hours

Total Time: 10 hours hours 30 minutes minutes

Servings: 8 servings

Calories: 526 kcal


For the Dough

1⅓ cups 2 Tbsp ½ tsp ½ cup cold 2 Tbsp see note 2-4 Tbsp cold water

For the Vanilla Pastry Cream

½ cup 2 Tbsp Tbsp ½ tsp 2 2 cups 6 Tbsp room temperature 1 tsp

For the Banana Rum Sauce

¼ cup + 2 Tbsp heavy whipping cream 3 Tbsp dark rum 1 tsp 1 cup ¼ cup water 4 Tbsp softened ¼ tsp 3


For the Dough

Using a food processor, add flour, brown sugar and salt; pulse until well combined.

Cut butter into small cubes and add to the food processor; pulse until a crumbly mixture forms.

Add vodka and 2 Tbsp of water; pulse until well combined. Continue adding water 1 Tbsp at a time (and pulsing) until dough comes together in a ball.

Shape dough into a disc and wrap with plastic wrap; refrigerate for at least 2 hours. (Note: Dough can be made the day before and refrigerated overnight.) (Tip: This is a good time to make the pastry cream as it also needs to be refrigerated for at least 2 hours.)

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.

Remove dough from refrigerator and use a fork to dock the dough every ~½”. Place foil on top of dough and fill with pie weights or coins.

Bake for 35-40 minutes, or until golden brown in color.

Remove pan from oven and let cool completely.

For the Vanilla Pastry Cream

Using a medium bowl, add the sugar, flour, cornstarch, salt and eggs; stir until well combined. Set mixture aside.

Place the half-and-half in a medium saucepan. Place over medium heat, stirring often, until half-and-half begins to simmer.

Remove pan from heat and gradually pour the hot half-and-half into the egg mixture, whisking constantly while you pour.

Once fully combined, transfer the filling back into the saucepan. Place saucepan over medium heat until mixture begins to boil. (Note: Stir the mixture constantly at this stage to prevent it from burning.) Let boil for 1 minute, stirring constantly.

Remove mixture from heat and add butter and vanilla extract; stir until butter has completely melted.

Press pastry cream through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing wrap directly to the surface of the custard. Refrigerate for at least 2 hours (or overnight).

For the Banana Rum Sauce

Using a small bowl, add the heavy whipping cream, rum and vanilla extract; stir until well combined. Set bowl aside.

Using a medium saucepan, add sugar and water. Place over medium-high heat until mixture begins to bowl. Once boiling, reduce heat to medium-low and continue cooking (without stirring) until mixture reaches 300°F. (Note: Watch the temperature closely to ensure that the mixture doesn’t burn!)

Once mixture reaches 300°F, remove pan from heat and whisk in butter until it is completely melted.

Add salt and whipping cream mixture (from above); stir until well combined. Let mixture cool at room temperature for at least 30 minutes and then chill in refrigerator for at least 30 more minutes.

Spread chilled pastry cream into the cooled crust. Slice bananas and arrange on top of the pastry cream. Drizzle sauce on top of pie before serving.

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