Bananas Foster Cream Pie


1 baked pie shell, homemade or store bought.  I recommend Pillsbury if you are getting it from the store, they are as close to homemade as you can get

Cream filling

  • 1 cup white sugar

  • 2 cups milk

  • 2 egg yolks

  • 1/8 cup PLUS 1 tbsp. Cornstarch

  • 1/8 tsp. Salt

  • 1 tbsp. Butter

  • 1 tsp. Vanilla

  • 1 tablespoon banana rum

Banana's Foster layer

  • 3 medium bananas, peeled and sliced int 1/4" rounds

  • 1/2 stick of butter

  • 1/2 cup brown sugar

  • 2 tablespoons banana rum

Whipped Cream Topping

  • 2 tablespoons grand marnier

  • 2 cups heavy cream

  • 1/4 to 1/3 cup powdered sugar

  • 1/2 tsp cream of tarter


Cream Filling

  • In a saucepan (I like to use a heavy one that conducts heat well) combine, sugar, cornstarch and salt.

  • Add the milk and egg yolks.  Turn the burner on LOW heat and whisk ingredients together until no lumps are present.

  • Still using the whisk stir slowly, and constantly.

  • Slowly increase the heat over the next 15 minutes,  (but not going over medium or you WILL burn the custard and come out with a nasty mess) continuing to stir constantly.

  • After about 15 minutes the mixture will start to thicken, watch closely for the first bubble to appear.  When the first bubble appears to indicate that it is boiling, set a timer for one minute (no more, no less) and stir the mixture, at a slow boil for one minute.

  • After the one-minute take the mixture off the heat and add the butter and vanilla and rum.

  • Set aside and make your bananas foster filling

Bananas Foster Layer

  • Melt butter in a skillet and then add bananas

  • Cook for about one minute until bananas start to brown on the bottom

  • Add rum and brown sugar and cook for about 2 minutes until sugar is dissolved and bananas are starting to carmelize

  • Layer the bananas in the bottom of your baked pie shell

  • Pour the cream filling on top

  • Chill for AT  LEAST on hour, 2 is better. Near the end of the chilling time, make your whipped cream topping

  • In a stand mixer with a whisk attachment (or using a hand mixer of you don’t have a stand mixer, or if no other options are available, I have done this BY HAND before, I don’t recommend it), pour the COLD whipping cream. IF using a bowl never use a plastic bowl, your cream won’t whip properly.

  • Start the  mixer off on the second to lowest setting and let it go for a minute or so then add the cream of tartar

  • Increase the speed (to about medium) and let it whip for about 2 minutes

  • Start adding the powdered sugar a few tablespoons at a time, letting each addition mix well, this is a very personal taste thing, I think I usually add somewhere between 1/4 and 1/3 cup of sugar, you want it to be LIGHTLY sweetened else it will overpower the nice custard.

  • Just before it becomes stiff add the Grand Marnier and finish whipping

Be careful not to over whip the cream, you want it stiff but not unspreadable, and defiantly not butter!

  • Once the pie has chilled add the whipped cream on top, I like a nice hearty amount, but use the amount you feel comfortable with

You can cut and serve this now, but I recommend chilling another 30 minutes to an hour