French Colonial Pie
About This Recipe
- For the French Silk portion:
- 2 baked deep dish pie crusts
- 3 ounces unsweetened chocolate
- 1 cup butter, softened
- 1 cup sugar
- 1/2 tsp vanilla extract
- 4 eggs
- For the Bananas flambé:
- 1/4 cup brown sugar
- 4 bananas, sliced
- 1/4 cup butter
- Splash of rum
- Splash of Lena Banana liqueur (optional)
Cream butter in a stand mixer, then add sugar and mix until light and fluffy. Meanwhile, melt the chocolate (I used a double boiler). Once the butter and sugar are well mixed, add vanilla and melted chocolate. Add eggs one at a time, mixing on low for at least one minute before adding another egg. After the last egg is added, continue to mix on high for another minute or two, make sure to get it all. The mixture will be really fluffy. Spoon the mixture evenly into pie crusts. Refrigerate for at least an hour, I did overnight.
Now it's time to flambe the bananas.
In a heavy based saucepan, melt brown sugar on medium heat until it becomes liquid. Then add butter and stir until combined. Add sliced bananas and cook for a couple of minutes until they are all coated with the caramel. Then add rum and banana liquer if using and flambé. Add a little water at the end to produce a thinner syrup (about 1/3 to 1/2 cup of water). Cool.
Let it cool down to about room temperature and then spoon directly on top of the pie. Make sure to get all It helps to let the pie cool overnight so it stands up to the dense bananas, In retrospect, you could put the bananas on the bottom and the pie on top, but it's all good.
Then add your favorite whipped cream topping. I used a bit of vanilla and I wouldve used just a smidge of rum if I had had more.