Bananas Foster Banoffee Cream Pie
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Ingredients for the Coffee Whipped Cream
- 1 tsp powdered espresso
- 1 T caster / powdered sugar
- 1 cup double / heavy / whipping cream
Ingredients for the Banana Cream Pie
- 1 pie crust (Pillsbury's)
- ⅔ cup sugar
- ¼ cup cornstarch
- ½ tsp salt
- 3 cups milk
- 2 large eggs, lightly beaten
- 3 T / 40 grams unsalted butter
- 1½ tsp vanilla extract
- 3-4 firm bananas
Ingredients for the Bananas Foster Caramel
- 3 T / 40 grams unsalted butter
- 4½ ounces light brown sugar
- 4 T dark rum
- 4 T heavy cream
- Pinch of salt
To Prepare the Crust
- Preheat the oven to 350°F / 175°C
- Roll the crust out in a 9" pie pan, prick with a fork to vent, and flute the edges
- Bake, empty, for 10-12 minutes (or until golden brown) then cool on a wire rack
To Prepare the Coffee Whipped Cream
- Place a mixing bowl and electric mixer beaters in the freezer
- Combine the espresso and powdered sugar.
- After the bowl and beaters become cold, use them to whip the cream on medium-high speed - gradually sprinkling in the espresso-sugar - until barely stiff peaks form. Refrigerate.
To Prepare the Custard Cream
- In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook, stirring constantly, over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir 5-6 spoonfuls - one spoonful at a time - of the hot filling into eggs; return all to pan. Bring to a gentle boil, continue to stir, and cook until thick. (If undercooked, the custard will not set and you'll have pudding instead of pie filling.)
- Remove from heat. Gently stir in butter and vanilla until incorporated. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
To Prepare the Bananas Foster Caramel
- Over medium heat, melt the butter and stir in the brown sugar. Continue stirring until the sugar is melted and begins to caramelize.
- Turn the heat to low, stand back and add the rum (the mixture will steam and pop). Stir constantly until smooth.
- Stir in the cream and the pinch of salt. Whisk until the mixture is completely smooth and bubbles slightly.
To Assemble the Pie
- Pour the Bananas Foster caramel over the base of the crust. Swirl to coat evenly, and continue swirling until cool. (To prevent all the caramel from pooling in the middle.)
- Arrange sliced bananas in caramel and top with additional caramel. Allow to cool.
- Spread half of the custard on top of the caramel layer, arrange sliced bananas in custard, and spread remaining custard over bananas.
- Spoon and smooth coffee whipped cream on top. Refrigerate 6 hours or overnight.