Banana Rum Dream Pie

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

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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.