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Banana Rum Dream Pie

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Banana Cream Pie with Rum Caramel Sauce Recipe

🍌🥧🥃

Cook Time: 30 minutes
Prep Time: 30 minutes
Total Time: 1 hour
Servings: 8
Calories per Serving: 670
Recipe Category: Pie, Dessert
Keywords: Dessert, Tropical Fruits, Fruit, < 60 Mins, Oven, Stove Top

Ingredients:

  • 3 cups milk
  • 1 vanilla bean (or 1 tsp vanilla extract)
  • 6 egg yolks
  • 3/4 cup white sugar
  • 1/3 cup flour
  • 4 ripe bananas, sliced
  • 2 tbsp dark rum
  • 2 tbsp white sugar
  • 1/2 cup water
  • 2/3 cup white sugar
  • 1/3 cup dark rum
  • 2 tbsp butter
  • 1 1/2 cups crushed cookies (for crust)
  • 1/3 cup butter, melted

Instructions:

  1. Prepare the Custard:

    • In a saucepan, bring the milk to a boil over medium heat.
    • If using a vanilla bean, add it to the milk, cover the pan, and let it infuse over low heat for 10-15 minutes. Alternatively, add vanilla extract after the milk boils.
    • In a separate bowl, whisk together the egg yolks and 3/4 cup of sugar until creamy. Whisk in the flour until well blended.
    • Gradually stir the hot milk into the egg yolk mixture, straining it as you pour to remove any solids.
    • Return the mixture to the saucepan and bring it to a boil, stirring constantly. If any lumps form as it thickens, whisk vigorously to smooth out the custard.
    • Once thickened, simmer for 1 minute while continuing to stir.
    • Remove from heat and allow the custard to cool to room temperature. Place plastic wrap directly on the surface of the custard to prevent a skin from forming.
  2. Prepare the Caramel Sauce:

    • In a small, heavy, deep pot, combine the water and 2/3 cup of sugar. Place over high heat.
    • Without stirring, allow the mixture to boil until it turns a golden caramel color, which typically takes about 7 minutes.
    • Remove the pot from heat and immediately stir in the cream and 1/3 cup of rum. Be cautious as the mixture will bubble up. Set aside to cool.
  3. Prepare the Pie Crust:

    • Preheat your oven to 350°F (175°C).
    • In a bowl, combine the crushed cookies and melted butter. Mix until well combined.
    • Press the mixture firmly into a 9-inch pie plate to form the crust.
    • Bake the crust for 10 minutes, then remove from the oven and allow it to cool completely.
  4. Assemble the Pie:

    • Once the custard has cooled, fold the sliced bananas and 2 tablespoons of rum into the custard mixture until evenly distributed.
    • Spoon the banana custard into the cooled ginger crust.
  5. Serve:

    • Drizzle the prepared rum caramel sauce over the top of the pie just before serving.

Enjoy Your Decadent Banana Cream Pie with Rum Caramel Sauce!

This recipe promises a delightful fusion of creamy custard infused with bananas and rum, nestled in a crisp ginger cookie crust and topped with a rich caramel sauce. Perfect for indulging in a tropical dessert experience that combines the warmth of rum with the freshness of bananas.

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