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Bananas Foster Pie

 Bananas Foster Pie
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
8 ServingsPrep: 45 min. + chilling

Ingredients

  • 1-1/2 cups crushed vanilla wafers (about 45 wafers)
  • 1/4 cup butter, melted
  • FILLING:
  • 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 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

Directions

  • 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.
  • 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.

2 of 2

Bananas Foster Pie (continued)

Directions (continued)

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