This bananas Foster pie is the perfect make-ahead dessert. With buttery, caramel flavor, sliced bananas and a touch of rum, it has all the classic flavors in every bite.
Instructions
1
Make the crust
2
Combine the vanilla wafer crumbs and butter in a bowl. Press the mixture onto the bottom and up the sides of a greased 9-inch pie plate. Bake the crust at 350°F for 8 to 10 minutes, or until it's lightly browned. Cool the crust on a wire rack. Editor's Tip: For a sturdy crust, it's important to firmly press the crumb mixture into the pie plate. For this step, use the bottom of a drinking glass or measuring cup to do it evenly.
3
Start the filling
4
In a large saucepan, melt the butter. Stir in the flour, brown sugar, cinnamon, salt and nutmeg until smooth. Gradually add the milk. Bring the mixture to a boil, then cook and stir the filling for two minutes or until it's thickened. Remove the pan from the heat.
5
Finish the filling
6
Stir a small amount of hot filling into the egg yolks, then return the entire mixture to the pan, stirring constantly. Bring the filling to a gentle boil and cook and stir for two minutes longer. Remove the filling from the heat. Stir in the peanut butter, rum and vanilla until smooth. Editor's Tip: Tempering eggs is essential for making any type of cooked custard. If you don't bring the eggs and milk mixture to the same temperature, you'll end up with scrambled egg bits in the custard.
7
Assemble the pie
8
Slice the bananas into an even layer in the crust. Pour the filling over the top. Editor's Tip: If you want bananas throughout, layer the sliced bananas with the filling multiple times instead of just one layer.
9
Chill and serve the pie
10
Refrigerate the pie for three hours or until it's set. Garnish it as desired with whipped cream, caramel syrup and peanuts.
