Banana Fosters Pudding Pie

Indulge in the delightful twist of the classic banana pudding pie with a luscious rum-infused caramel sauce that captures the essence of New Orleans cuisine, creating a rich and creamy dessert with a hint of tropical flair.

Prep time: 30 minutes
Cook time: 12 minutes
Serves: 8

Ingredients

1 1/2 cups crushed graham crackers

1/4 cup melted butter

3 tbsp granulated sugar

3 ripe bananas, sliced

2 cups whole milk

1/2 cup heavy cream

3/4 cup granulated sugar

1/4 cup cornstarch

1/4 tsp salt

3 egg yolks

2 tbsp unsalted butter

1 tsp vanilla extract

1/2 cup brown sugar

1/4 cup dark rum

1/2 tsp cinnamon

Instructions

1. Preheat oven to 350°F.

2. Combine crushed graham crackers, melted butter, and 3 tbsp sugar in a bowl. Press into a 9-inch pie pan to form a crust.

3. Bake for 10 minutes and let cool.

4. In a saucepan, combine milk, heavy cream, 3/4 cup sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until thickened.

5. In a bowl, whisk egg yolks. Temper with hot milk mixture, then return to saucepan. Cook for 2 more minutes.

6. Remove from heat and stir in unsalted butter and vanilla extract.

7. Layer banana slices over cooled crust, pour pudding mixture over bananas, and refrigerate for 4 hours.

8. In a separate pan, melt brown sugar with dark rum and cinnamon. Stir constantly until a syrup forms.

9. Pour the rum caramel over the chilled pie before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Best enjoyed cold. If desired, let sit at room temperature for 15 minutes before serving to enhance flavors.

Scan for cooking tips & leave a review!

itsonly.recipes/view/banana-fosters-pudding-pie

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.