Recipe of the Week


Prep Time: 1 Hour
Yields: 12 Servings

Bananas, like pineapples, were two of the favorite fruits imported by the early Creoles into New Orleans. The pineapple became a sign of hospitality, while bananas found their way into many New Orleans desserts, including this wonderful banana cream pie.

Ingredients for Crust:
½ pound peanut butter sandwich cookies, coarsely crumbled
¼ tsp kosher salt
3 tbsps unsalted butter, melted

Ingredients for Filling:
3 ripe, firm bananas, peeled, sliced in half crosswise and quartered
2 eggs
1 tbsp dark rum
1 tbsp banana liqueur or extract
1 cup granulated sugar
2 tbsps cornstarch
1 tbsp flour
⅛ tsp salt
2 cups half and half
2 tbsps unsalted butter
½ tsp vanilla extract
1 cup whipped cream
2 tbsps minced mint leaves

Grease a 9-inch spring form pan and set aside. To prepare crust, combine peanut butter cookie crumbles and salt in the bowl of a food processor then pulse until fine. Drizzle with melted butter while food processor is running. Pour cookie mixture into prepared pan and press firmly onto bottom and sides to create crust. Place in refrigerator to chill thoroughly, a minimum of 1½ to 2 hours. While crust is chilling, prepare pie filling. In a 1-quart mixing bowl, whisk together eggs, rum and banana liqueur until well combined. Set aside. In a large saucepan, combine sugar, cornstarch, flour and salt. Using a wire whisk, blend to incorporate and break up any lumps. Gradually add half and half then whisk until smooth. Cook over medium-high heat, whisking occasionally until thickened, 8–10 minutes. Remove from heat and using a 6-oz ladle, slowly add hot custard into the egg mixture, whisking constantly to keep eggs from scrambling. Continue until all custard has been added. Pour the mixture back into the saucepan and return to medium heat. Whisk constantly until mixture is thick and bubbly, about 3 minutes. Remove from heat then add butter and vanilla. To assemble, arrange bananas on the bottom of pie crust in a circular fashion. Pour custard over bananas, smooth the filling with the back of a spoon and cover with plastic wrap. Place in refrigerator and chill overnight. When ready to serve, remove pie from spring form pan and cut into 12 equal portions. Serve with a dollop of whipped cream and minced mint leaves.

NOTE: You may wish to create more of an authentic bananas foster flavor by sautéing the sliced bananas until slightly softened in a bananas foster sauce. The sauce can be created by melting 4 tablespoons butter in a large skillet along with ¼ cup brown sugar and 1 tablespoon banana extract. Heat mixture to simmer, stirring constantly. Remove bananas from heat and cool in refrigerator 10–15 minutes then add sautéed bananas to pie crust as indicated in recipe. A small drizzle of sauce may be added over the bananas.
































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