Banana Rum Cream Pie Recipes

BANANA CREAM PIE I

Steps:

• In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
• Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
• Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

BANANA RUM CREAM PIE

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Stir together crumbs, butter, curry powder, cinnamon, and 2 tablespoons brown sugar in a bowl with a fork until combined well. Reserve 1 tablespoon crumb mixture for garnish and press remaining crumb mixture evenly onto bottom and up side of pie plate. Bake crust 10 minutes, then cool completely in pie plate on a rack, about 20 minutes.
• Beat together cream cheese, zest, and remaining 6 tablespoons brown sugar in a bowl with an electric mixer at high speed until light and fluffy, about 1 minute.
• Beat cream with rum in another bowl with cleaned beaters at medium speed until it holds soft peaks. Gently stir one third of whipped cream into cream cheese mixture to lighten, then fold in remaining whipped cream gently but thoroughly.
• Thinly slice bananas and arrange evenly over bottom of crust. Spread all of cream filling over bananas, then sprinkle reserved crumb mixture over top. Chill pie, loosely covered, 20 minutes.

CREAMY CHOCOLATE-BANANA PIE

Steps:

• On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack., Meanwhile, in the top of a double boiler or a metal bowl over simmering water, mix 2/3 cup sugar, flour and gelatin. Whisk in half-and-half and egg yolks; cook, whisking constantly, until temperature reaches 160° and mixture is thick enough to coat a metal spoon. Remove from heat; whisk in sour cream and extracts. Transfer 3/4 cup mixture to a small bowl; stir in melted chocolate until blended. Refrigerate both mixtures until set but not firm, about 30 minutes., Spread chocolate mixture evenly over crust. Fold bananas into nonchocolate mixture; spread over chocolate layer. Refrigerate until firm, about 2 hours., Beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Spread over top; if desired, sprinkle with shaved chocolate.

BANANA RUM CREAM

Steps:

• In a shaker half-filled with ice cubes, combine all of the ingredients.
• Shake well.
• Strain into a cocktail glass.

BANANA CREAM PIE WITH RUM CARAMEL SAUCE

Steps:

• To make custard, bring milk to a boil over medium heat.
• If using vanilla bean, add it, cover the pan and leave over low heat to infuse for 10-15 minutes.
• Alternatively, add vanilla extract after milk boils.
• Meanwhile, whisk egg yolks with sugar until creamy.
• Whisk in flour.
• Mix until well blended.
• Strain milk, stirring gradually into egg yolk mixture.
• Beat together.
• Return mixture to a clean pot.
• Bring to boil, stirring constantly.
• If lumps form as it thickens, whisk until custard is smooth.
• Bring to boil and then simmer 1 minute.
• Cool to room temperature and put plastic wrap on top of custard to that a skin doesn't form.
• For caramel sauce, combine water and sugar in small, heavy, deep pot.
• Place over high heat.
• Boil, without stirring, until golden caramel colour (About 7 minutes).
• Remove from heat and immediately stir in cream and rum carefully because mixture will bubble up.
• Set aside to cool.
• Preheat oven to 350 degrees.
• Combine crushed cookies and butter and pat into 9" pie plate.
• Bake 10 minutes and cool.
• To assemble: Combine bananas, rum and sugar.
• When custard is cold, fold bananas into it.
• Spoon into ginger crust.
• Serve drizzed with caramel sauce.