Bananas Foster Pie Recipe 455

Steps:

• Combine the wafer crumbs and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack., In a large saucepan, melt butter. Stir in the flour, brown sugar, cinnamon, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. 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. Garnish as desired with whipped cream, caramel syrup and peanuts. Store leftovers in the refrigerator.

Steps:

• Peel the bananas and slice them about 1 inch thick on a long bias. Heat the sugar, butter and cinnamon together in a medium skillet over medium heat until bubbling. Add the bananas and stir gently to coat. Add the rum and carefully ignite the alcohol with a stick lighter. Step back and let the alcohol burn off. Continue to cook, stirring gently, until the sauce has thickened a little bit and the bananas are slightly softened, 1 to 2 minutes. Divide the bananas and sauce between 2 small bowls. Top with ice cream and serve immediately.

Steps:

• 1. Combine the wafer crumbs and butter; press onto the bottom and up the sides of a greased 9-inch pie plate. Bake at 350 for 8-10 minutes or until crust is lightly browned. Cool on a wire rack.
• 2. In a large saucepan, melt butter. Stir in the flour, brown sugar, cinnamon, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
• 3. Stir a small amount of hot filling into egg yolks; then return mixture 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.
• 4. Refrigerate for 3 hours or until set. Garnish as desired with whipped cream, caramel syrup and nuts. Store leftovers in the refrigerator. (This pie sets up quickly.)
• 5. Saving a slice for you! Coffee's brewing and your plate is waiting. hehe

Steps:

• In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

Steps:

• 1. Melt the butter in saute pan, add bananas sliced and cook for 2 min.
• 2. Then add brown sugar, vanilla, and cinnamon. Cook additional 2 min.
• 3. Turn off heat and add rum. Stir and let cool. This will thicken as it cools.
• 4. Cream layer: Cook sugar, egg yolks, cornstarch and milk over medium heat until thick and bubbly. Remove from heat and add vanilla and butter stir till butter is melted and mixed in.
• 5. Pour cooled bananas into bottom of pre-baked 9" pie crust.
• 6. Top with warm cream mixture.
• 7. NOTE: Make meringue and put on top of cream and bake in 375 degree oven for 6 Minutes. ***OR*** NOTE: Top with whipped cream.

Steps:

• Combine the wafer crumbs and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack. In a large saucepan, melt butter. Stir in the flour, brown sugar, cinnamon, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. 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. Garnish as desired with whipped cream, caramel syrup and peanuts. Store leftovers in the refrigerator.

Steps:

• Melt the butter in a heavy skillet over a medium-high heat. Add the brown sugar. Stir together and cook for a minute or two. Pour in the cream and stir it around to combine.
• Peel the bananas and slice them on the bias inside the peel. Drop the slices into the pan. Next, add the chopped nuts and stir them into the sauce. Then - and this is where you need to be a little careful - stir in the rum. Let it start to bubble, and then carefully use a long lighter to ignite it. (Be sure to have a lid handy in case you need to extinguish the flame.) Let the fire burn and go out (it'll only take about 30 seconds or so), and then stir in the cinnamon at the end. You may also cook the mixture without flambeing it.
• Spoon it over a couple of scoops of vanilla ice cream and enjoy immediately.
• Spoon bananas Foster over French toast, waffles or crepes. Substitute peaches, pears or cherries for the bananas. Of course, then it probably wouldn't be considered bananas Foster.

Steps:

• Heat oven to 450°F In small bowl, mix all sauce ingredients until well blended; set aside.
• Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until golden brown. 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. Fold into pudding until well combined. Spread evenly over bananas.
• Refrigerate 2 to 4 hours or until firm.
• Top individual servings of pie with additional banana slices and sauce. Store in refrigerator.

Steps:

• Set ice cream out to soften. Meanwhile, in a large skillet, heat butter, sugar, and rum over medium-low. Cook, stirring occasionally, until smooth and bubbly, 4 to 6 minutes.
• Add bananas, and cook, gently swirling skillet, until bananas are just warmed through, 1 to 2 minutes. Scoop ice cream into bowls, and top with bananas and caramel sauce. Serve immediately.

Steps:

• Bake pie shell according to package (empty); cool and set aside.
• Melt butter in saute pan, add banana slices and cook for a minute to two minutes (do not over cook or the bananas will cook down) on low heat.
• Add brown sugar, vanilla and cinnamon, stirring for two minutes (this avoids cooking down of bananas).
• Turn off heat, add rum and walnuts. Stir and cool. (It will thicken as it cools).
• Cream Layer:.
• 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 cornstarch and a little water till fully blended.
• Add cornstarch to yolk mixture, whisking till fully blended.
• Take half and half mixture and pour ribbon slowly (just a little) into yolk mixture whisking fast (too much and fast could cook the eggs!).
• Pour yolk mixture into the half and half mixture and continue to cook over medium heat.
• Whisk constantly until mixture is thickened and glossy.
• Remove from heat and stir in butter slices and vanilla extract until fully blended.
• Strain cream in fine mesh strainer into a medium bowl-push all throughly and may do it twice to remove any lumps.
• Cover top in plastic wrap (prevents from skin-forming) and cool.
• Pie Assembly:.
• Pour Banana Foster's into cooled pastry shell.
• Next, spread pastry cream over the Banana Fosters.
• Place plastic wrap on pastry cream top and chill.
• When ready to serve, remove plastic wrap and decorate, garnish with whipped topping/whipped cream, sprinkles,. chopped nuts, dried banana chips, if like.