Bananas Foster Cream Pie Food

BANANAS FOSTER

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.

CLASSIC BANANAS FOSTER

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.

BANANAS FOSTER

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.

BANANAS FOSTER PIE

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.

BANANAS FOSTER CREAM PIE

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.

BANANAS FOSTER PIE

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.

BANANAS FOSTER

Steps:

• Melt butter in a large skillet over medium-high heat. Stir in sugar until smooth. Add bananas and cook until caramelized. Pour rum into a measuring cup and then pour it into skillet. Stand back and carefully light rum with a long match or barbecue lighter. When flame has died down and most of rum has cooked off, spoon out bananas and sauce into bowls of vanilla ice cream.

BANANAS FOSTER

Steps:

• Cover a baking sheet with plastic wrap or foil. Using a serrated knife, cut ice cream package in half lengthwise through the cardboard. Wrap one half in plastic wrap and freeze for another use. Halve the remaining piece lengthwise. Flip the ice cream, with the 2 pieces still together, so the cut side is up, and cut it crosswise into 4 equal sections - you'll have 8 pieces of ice cream.
• Place a crepe on the work surface and place a piece of ice cream in the center. Fold the crepe over the ice cream to enclose completely. Place the filled crepes on the prepared baking sheet. Continue with the remaining ice cream and crepes and freeze until just firm. (This recipe can be prepared up to this point 1 day in advance. Wrap carefully in plastic wrap before freezing. Allow to soften slightly before proceeding.)
• Peel and slice the bananas on a sharp angle into 2-inch pieces. Melt the butter in a large skillet over medium heat. Add the sugar, brown sugar, cinnamon, nutmeg and lemon juice and cook, stirring, until smooth and just at a simmer, about 3 minutes. Remove skillet from heat and add orange liqueur. Return skillet to high heat and stir until smooth. Carefully fold in bananas. Remove the skillet from heat and add the rum. Return the skillet to the heat, and shake the pan back and forth to warm the rum and coat the bananas. (If working over a gas flame the sauce may ignite; continue to cook until the flames subsides.)
• To serve, place 2 filled crepes on a plate crisscrossing each other and spoon banana mixture over the top. Garnish with sifted confectioners' sugar and a sprig of mint, if desired.
• Whisk the flour, sugar, and salt together in a bowl. Gradually whisk in the milk, water, eggs and vanilla extract, and continue whisking until smooth. (The batter can be made to this point a day ahead and refrigerated. Bring to room temperature before adding the butter.) Stir in the butter. Set aside for at least 30 minutes to rest. (The crepe batter may be made in a food processor blender: Pulse the dry ingredients, then add the wet, process until smooth, and then stir in the butter.) Pour the batter into measuring cup with a spout.
• Have a plate near the stove to stack the cooked crepes, or 4 plates, if you plan to serve the crepes immediately. Heat a medium nonstick skillet over medium heat until a drop of water bounces and sizzles briefly around the pan before evaporating. Pour a scant 1/4 cup of batter into the skillet and quickly swirl it to coat the pan evenly. Cook until the batter sets, about 1 to 1 1/2 minutes. The crepe will blister in the middle, and the edges will look dry and slightly crispy. Using your fingers or a spatula, carefully pick the crepe up by its edges and flip it over to cook the other side, about 15 to 30 seconds. Repeat with the rest of the batter, stacking the crepes on the plate as you go.

BANANAS FOSTER ICE CREAM PIE

Steps:

• In a medium-size skillet over medium heat, melt 3 tablespoons of the butter. Add the sugar and stir until it dissolves. Add the bananas and cook, stirring, for 3 minutes. Remove the pan from the stove and carefully add the liqueur and rum. Return the pan to the stove. Using long matches and keeping long hair and hanging sleeves well clear of the pan, carefully ignite the alcohol and stir with a long-handled wooden spoon until the flames die down, about 30 seconds. Remove from the heat and let cool completely. Purée the mixture in a food processor or blender.
• In a medium-size nonreactive saucepan over medium heat, heat the milk and cream to the scalding point (when bubbles form around the edges of the pan). Do not let it boil. Remove from the heat.
• Beat the egg yolks in a large mixing bowl. Add the cream mixture about 1/4 cup at a time to the beaten eggs, whisking well after each addition. Pour the mixture back into the saucepan, and cook, stirring, over medium heat until the custard becomes thick enough to lightly coat the back of a spoon, 2 to 3 minutes. Do not boil.
• Remove from the heat and pour the mixture into a large glass mixing bowl. Add the puréed bananas and stir to mix. Cover the top of the mixture with plastic wrap pressed against the surface (this will keep a skin from forming) and let cool. Place the mixture in the refrigerator and chill completely.
• Pour the banana mixture into an ice cream machine and follow the manufacturer's instructions for the churning time. If you leave the ice cream in the freezer for a while before completing the pie, be sure to let it soften up a bit first.
• Make caramel sauce: In a small heavy saucepan, combine the sugar and water and bring to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of thick syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Let cool. The sauce can be refrigerated until ready to use. Allow it to reach room temperature before using it. Makes about 3/4 cup.
• Preheat the oven to 375 degrees F.
• Put the graham cracker crumbs in a medium-size mixing bowl. Melt the remaining 5 tablespoons butter and add to the crumbs. Mix well. Press evenly into the sides and bottom of a 9 1/2-inch deep-dish pie pan and bake until browned, about 10 minutes. Let cool completely.
• Carefully spread the caramel sauce evenly over the inside of the graham cracker shell. Fill the shell with the ice cream, spreading it evenly with a rubber spatula. Cover with plastic wrap and freeze until the ice cream firms up, about 4 hours. Cut the pie into wedges to serve.

BANANAS FOSTER

Steps:

• Melt butter in a 10-inch heavy skillet over low heat. Add brown sugar, allspice and nutmeg and stir until sugar dissolves. Add banana liqueur and bring sauce to simmer. Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking. Remove bananas from pan to a serving dish. Bring sauce to a simmer and carefully add the rum. If the sauce is very hot, the alcohol will flame on its own. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes. If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency. Add orange zest and stir to combine. Immediately spoon the sauce over bananas and serve. Serve with waffles, crepes, or ice cream.

DECONSTRUCTED BANANA CREAM PIE & BANANAS FOSTER VARIATION

Steps:

• Preheat oven to 425°F.
• PIE CRUST: Make your favorite pie crust, roll dough as you normally would but into a rectangular shape, cut six 3 1/2" - 4" squares and at least 18 - 1 1/3" squares (sizes are approximate they are prettier if you have a crimped cutter for the small squares I have a cookie cutter this size). Place squares on baking sheet, sprinkle the small squares with a little cinnamon sugar, bake about 10 minutes or until golden on the bottom.
• PASTRY CREAM: Make filling according to the directions on the box for pie filling, using half and half in place of milk, add vanilla; stir, chill until ready to serve.
• TOPPING: Whip cream with powdered sugar and vanilla, adjust amounts to your taste,chill.
• PUTTING IT TOGETHER: Place a large pastry square on each dessert plate, spoon on some pudding mix - if using all six at once divide evenly.
• Place about 6 banana slices on top of each square, top with whipping cream.
• Place 3 small pastry squares into the whipping cream, on point. TA DAH! Fast and beautiful!
• •BANANAS FOSTER VARIATION: Make pie crust, filling, and whipping cream as above.
• Chop some pecans.
• Prepare the bananas from Recipe #191028, use 3 Bananas and cut each banana in half length wise first, then each half into 3 pieces.
• And make Recipe #165874.
• PUTTING IT TOGETHER: As before - pastry square, then pastry cream, then spoon bananas with some of their sauce on top of the filling, then whipping cream, sprinkle with chopped pecans and drizzle the whole thing with Praline Sauce.
• Serve with coffee.

DECONSTRUCTED BANANAS FOSTER CREAM PIE

Steps:

• Preheat oven to 425°F.
• PIE CRUST: Make your favorite pie crust, roll dough as you normally would but roll into a rectangular shape, cut six 3 1/2" - 4" squares and at least 18 - 1 1/3" squares (sizes are approximate they are prettier if you have a crimped cutter for the small squares I have a cookie cutter this size). Place squares on baking sheet, sprinkle the small squares with a little cinnamon sugar, bake about 10 minutes or until golden on the bottom. Once cool store in airtight container until ready to serve.
• PASTRY CREAM: Make filling according to the directions on the box for pie filling, using half and half in place of milk, add vanilla; stir, chill until ready to serve. Place plastic wrap over the pastry cream touching it so a skin doesn't form, before chilling.
• WHIPPED CREAM: Whip heavy cream with powdered sugar and vanilla, adjust amounts to your taste, chill.
• PRALINE SAUCE.
• Melt butter over medium heat in a small pan. Stir in brown sugar and cream. Cook and stir until isauce reaches a full boil.
• Reduce heat and boil gently for three minutes stirring occasionally. Stir in vanilla and cool. Makes around 1/3 cup . Delicious on ice cream too or almost anything else! Making ahead chill and gently reheat (microwave 5 seconds at a time until drizzle consistency).
• PUTTING IT TOGETHER:
• Place a large pastry square on each dessert plate, spoon on some pastry cream - if using all six at once divide evenly.
• Place 3-4 banana slices on top of each square, top with whipping cream.
• Drizzle with Praline Sauce and chopped pecans, place one or more small cinnamon pastry squares into the cream point down . TA DAH! Fast and beautiful!