Bananas Foster Pie Recipe

By
Lauren Weisenthal
Lauren Weisenthal is a contributing writer at Serious Eats.
Lauren Weisenthal
Lauren Weisenthal was the author of the Pie of the Week and Sweet Technique columns for Serious Eats. From 2017–2021, she ran a restaurant called The Nightingale in Vinalhaven, Maine.
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Updated Aug. 30, 2018
Bananas foster pie
Lauren Weisenthal

Note: I strongly recommend using a scale for all pastry projects. Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.

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Recipe Facts

4

(2)

Active: 60 mins
Total: 6 hrs
Serves: 8 servings

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Ingredients

  • One half recipe Easy Pie Dough, shaped and chilled in a pie plate
  • For the Bottom of the Pie:
  • 4 ripe bananas, peeled, 3 cut into 1/8th-inch disks, 1 reserved in peel
  • 3 tablespoons unsalted butter
  • 4.5 ounces light brown sugar
  • 4 tablespoons dark rum
  • 4 tablespoons heavy cream
  • Pinch of salt
  • For the Custard:
  • 17 ounces whole milk
  • 1.8 ounces cornstarch
  • 2 eggs
  • 4 egg yolks
  • 100 grams light brown sugar
  • 2 tablespoons dark rum
  • Pinch of salt
  • 3 tablespoons butter
  • For the Toppings:
  • 8 ounces heavy cream, whipped with 3 tablespoons confectioner's sugar
  • 3 ounces cajeta (goat's milk caramel, sold in specialty groceries) or caramel sauce (optional)
  • 1 banana cut on the bias into slices
  • 3 tablespoons granulated sugar

Directions

  1. Preheat the oven to 425°F (220°C). Line the bottom and sides of the pre-shaped, chilled pie crust with foil and fill with pie weights (I re-use dried beans for this). Bake for 15 minutes on the bottom rack of the oven, then remove the weights and liner, rotate, and bake until the bottom is golden brown, approximately 15 minutes. Allow the shell to cool completely.

  2. To Make the Banana Filling: Line the bottom of the baked crust with banana slices from 3 bananas. In a medium-sized skillet set over medium heat, melt butter and stir in brown sugar. Continue stirring until sugar is melted and begins to caramelize. Turn the heat off, stand back and add rum (the mixture will steam and pop). Place over low heat and stir until the hardened chunks all become smooth. Stir in cream and pinch of salt. Whisk until the mixture is completely smooth and bubbles slightly. Pour over bananas, allow the mixture to cool.

  3. To Make the Custard: Place milk and rum in a medium-sized saucepan. In a large bowl, whisk together eggs, yolks, brown sugar, cornstarch, and salt for two minutes, until the mixture is lightened. Place the milk mixture over medium heat until it begins to bubble on the sides. Use the hot milk mixture to temper the egg mixture, adding the liquid to eggs a little at a time and whisking constantly. Pour the custard mixture back into the saucepan and set over low heat. Whisk continuously. The mixture will begin to thicken after 3-4 minutes. Continue to whisk. When the custard begins to sputter or bubble, whisk non-stop for two minutes, then whisk in butter and pour hot custard over bananas in the crust. Press plastic wrap directly on top and place in the fridge for at least 4 hours to chill.

  4. To Serve: Remove plastic wrap from the top of the pie. Pour cajeta or caramel over the top of the custard and top with cold whipped cream. Sprinkle granulated sugar over bananas, coating them on the flat surface, then place bananas on a metal tray. Brûlée the tops of bananas using a torch or under the broiler of the oven. Place them on top of the pie and serve immediately.

Special equipment

9-inch pie plate

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