Bananas Foster Pie Recipe
Bananas Foster Pie Recipe photo by Taste of Home
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Bananas Foster Pie Recipe

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I love peanut butter with banana, so it only made sense to me to create a pie with that combination. I also used the flavors of banana's foster to create this delectable pie.—Emily Hobbs, Ozark, Missouri
TOTAL TIME: Prep: 45 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 45 min. + chilling
MAKES: 8 servings


  • 1-1/2 cups crushed vanilla wafers (about 45 wafers)
  • 1/4 cup butter, melted
  • 2 tablespoons butter
  • 1/3 cup all-purpose flour
  • 2/3 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 cups 2% milk
  • 4 large egg yolks
  • 1/3 cup creamy peanut butter
  • 1 tablespoon dark rum
  • 1 teaspoon vanilla extract
  • 3 medium bananas
  • Whipped cream, caramel sundae syrup and chopped salted peanuts

Nutritional Facts

1 1 piece (calculated without garnishes): 422 calories, 21g fat (9g saturated fat), 133mg cholesterol, 292mg sodium, 53g carbohydrate (35g sugars, 3g fiber), 8g protein.


  1. Combine the wafer crumbs and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack.
  2. In a large saucepan, melt butter. Stir in the flour, brown sugar, cinnamon, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
  3. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the peanut butter, rum and vanilla.
  4. Slice bananas into the crust; pour filling over top. Refrigerate for 3 hours or until set. Garnish as desired with whipped cream, caramel syrup and peanuts. Store leftovers in the refrigerator. Yield: 8 servings.
Originally published as Bananas Foster Pie in Taste of Home Christmas Annual Annual 2011, p145

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