If you're looking to elevate your dessert game, this Banana Fosters Pudding Pie is a must-try! It combines the rich, buttery flavors of classic Bananas Foster with the creamy texture of a pudding pie. Perfect for special occasions or just because you deserve it!
The base of our pie is a classic graham cracker crust. Crushed graham crackers give it that familiar, comforting flavor, while the melted butter binds everything together. We add a bit of granulated sugar to sweeten the deal.
The star of the show is, of course, the ripe bananas. They bring natural sweetness and a delicate texture. For the pudding, whole milk and heavy cream form a rich base. A mix of granulated sugar, cornstarch, and salt helps to thicken and balance the flavors. Egg yolks give the pudding its creamy consistency, while unsalted butter and vanilla extract add depth and aroma.
The brown sugar, dark rum, and cinnamon come together to create a luscious rum caramel that ties the whole dessert with a warm, spiced finish.
This pie is delightful on its own, but you can take it up a notch by serving it with a dollop of freshly whipped cream. If you're feeling adventurous, a scoop of vanilla ice cream pairs beautifully with the warm rum caramel topping.
First things first, preheat your oven to 350°F, because we need to give our crust some time to set. In a mixing bowl, combine the crushed graham crackers, melted butter, and 3 tablespoons of sugar. Press this mixture evenly into a 9-inch pie pan to form your crust. Bake it for about 10 minutes, then let it cool completely.
While your crust is cooling, let's move on to the pudding. In a medium saucepan, combine the whole milk, heavy cream, 3/4 cup of sugar, cornstarch, and salt. Cook this over medium heat, stirring constantly until it thickens up. This usually takes about 5-7 minutes, but keep a close eye on it to avoid any lumps.
In a separate bowl, whisk your egg yolks. To temper them (which just means to gently heat them), slowly add a bit of the hot milk mixture into the yolks, whisking all the while. This prevents the eggs from scrambling. Once tempered, pour the egg mixture back into the saucepan and cook for an additional two minutes. Remove from heat, stir in the unsalted butter and vanilla extract until smooth.
Now, arrange the banana slices over your cooled crust. Pour the warm pudding mixture over the bananas, spreading it out to cover them completely. Refrigerate the pie for at least 4 hours, allowing the pudding to set.
For the rum caramel, melt the brown sugar in a small pan over medium heat. Stir in the dark rum and cinnamon, and keep stirring until it forms a smooth syrup. Pour this over the chilled pie just before serving for that extra touch of indulgence.
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